A real mouthful, for sure! Not only to say, but to eat. Just the way I like my ice cream. I went with the Ben & Jerry’s let’s pack a lot of stuff in there so you get chunks in every bite method. I think that’s what I love the most about Ben and Jerry’s. They’re geniuses. This ice cream is a flavor packed mocha with extra dark cocoa and deep, rich coffee. I then added in brownie chunks and large pieces of English toffee that’s enrobed with milk chocolate and chopped pecans. Oh, yes, please!
So--what brought this ice cream on was that I was talking to Heather about Scoopapalooza. That’s our ice cream project that we dreamed up two summers ago. Summers full of scoops! This ice cream doesn’t quite follow the “local ingredient” guideline, but it’s still a fabulous scoop, so I’m going to have to add it. If any of you are interested in joining us for this summer’s Scoopapalooza, please, feel free! We’re super laid back about rules and stuff, so don’t worry--we won’t be breathing down your neck or looking over your shoulder. We’re too lazy (busy) for that!
We were talking about making ice cream and I was saying most of my ice cream ideas just didn’t gel last summer…and Heather reminded me that I had just baked fabulous brownies. This ice cream was the result of that conversation.
The brownies are my new favorite recipe. I don’t have any left to photograph, but I’ll be making them again soon so I can post them here. I guarantee you’re going to want to try these right away. They’re made in a way I’ve never made brownies before, but will now always want to. The English toffee is from Trader Joe’s, but you can use any kind you like. Heath bars would be fine here!
Coffee! Let’s talk a bit about the coffee. I don’t drink instant coffee, but I do keep it on hand for baking. I usually keep espresso powder on hand, but someone finished that up, so while at Trader Joe’s, I grabbed their instant. One day when I had a headache and needed caffeine, Billy grabbed it and made me an iced coffee with it. Holy coffee, it’s fabulous! Like fresh brewed coffee! If you’ve been on the fence about picking some up, you shouldn't be! Even if you just keep it on hand for enhancing chocolate baked goods, you won’t be sorry. But just once, try drinking it. Seriously.
Mocha Toffee Brownie Chunk Ice Cream
Makes roughly one quart
Adapted from Ben and Jerry's
2 cups heavy cream (or whipping cream)
1 cup milk
3/4 cups sugar
1 tbsp plus 1 tsp cocoa powder (Hershey's Special Dark was used here)
3 tbsp very good quality instant coffee, DIVIDED (mine is from Trader Joe's)
2 eggs (See note below)
1 1/4 cups brownie chunks (about 1/2 - 1 inch cubes)
1 1/4 cups toffee chunks (don't break them up too small!)
Start by cutting the brownies into chunks. Set aside, and then put the toffee in a quart sized Ziploc bag. Smash it up, but don't make the chunks too small. You want to have nice large pieces to make this a truly chunky ice cream. Place the toffee and brownie chunks in the freezer to chill while you work on the ice cream. (I won't hold it against you if you swipe a few of the chunks for yourself. Because you *know* I did.)
In a medium bowl, whisk the cream, milk, sugar, cocoa and 2 tbsp of the coffee. Make sure all of the sugar is dissolved before you proceed. Whisk the eggs in a smaller bowl until light yellow in color. Pour the eggs into the cream mixture and blend well.
Transfer the mixture to your ice cream maker and follow manufacturers instructions for freezing. Just as the ice cream is finishing up it's freezing thing, add the remaining 1 tbsp of coffee, and the brownie and toffee chunks. Let those mix in, and then transfer the ice cream to a container to finish freezing. In the freezer, of course. After you've had a few bites. Because it's the law--you have to.
- NOTE: I recently had a comment calling me out for using raw eggs in ice cream. I have been using the same method that Ben & Jerry’s ice cream book does, and that’s to use raw eggs. I use fresh eggs and don’t worry about it. Salmonella is found on the outside of the eggs, so wash them gently first if you like. I wouldn’t serve it to someone who was pregnant or had a compromised immune system. My kids eat these ice creams--and we’ve had no issues. If you’re worried about it, use an Egg Beater type product or pasteurized eggs. Or use a cooked base that you feel comfortable with.
- This ice cream is everything you want in a chunky ice cream. It’s creamy and velvety, and absolutely loaded with chunks of brownies and toffee. For those times when you want serious chunks in every single bite.