Over the past week Houston and it’s surrounding cities have been plagued with hurricanes, tropical storms, tornadoes, torrential flooding and loss of life. Collisions of water and land have flooded our airwaves incessantly. Roads once traveled, covered with the upwards of 64 inches of water in some area. Being blessed with power, food and shelter made it even more difficult to watch helplessly as our city sank. Though the bulk of my time was spent glued to the incoming reports of rising water, I found some comfort in the confines of my kitchen. There, I created the mosst delicious No-Churn Vanilla Brookie Ice Cream. A noteworthy frozen treat, that is perfect for your end of summer line up.
This No-Churn Vanilla Brookie Ice Cream Recipe was inspired by a couple recipes from my fellow blogger friends @Simplylakita and @BlackGirlsWhoBrunch. They’re recipes looked so delicious and EASY, I had to try. Tropical Storm Harvey may have been sour, but my kitchen was filled with nothing but sweet treats. I made cookies, a boxed brownie mix and ice cream. Please pray for my waistline.
Ice cream is one of my favorite desserts, even though most time I end up with a stomach ache. This recipe doesn’t call for milk per se, but you do use whipping cream and condensed milk. Of which is insanely delicious on its own.
My husband actually suggested that I add a cup of three day old brownie scraps. He’s a genius. The only downside to this No-Churn Vanilla Brookie Ice Cream is that it needs to freeze for six hours. Talk about the longest six hours ever!
No-Churn Vanilla Brookie Ice Cream
This simple five ingredient no-churn ice cream recipe is just what your mouth needs. A quick mixing of condensed milk, whipping cream and vanilla extract is all it takes to create something that’s downright magical. My No-Churn Vanilla Brookie Ice Cream contains the perfect balance of chocolaty sandwich cookies and fudgy brownie bits. Read on for the full recipe.
1 can (14 oz.) sweetened condensed milk
2 cups whipping cream
1 teaspoon vanilla extract
2/3 cups chocolate sandwich cookies, crushed ( I prefer the Central Market brand)
I kicked it up a notch by adding about a cup of three day old brownies I had laying around to the mix.
Using a medium bowl, pour in the whipping cream, and use an electric mixer on medium speed to begin whipping until stiff peaks form.
Pour in the sweetened condensed milk and continue mixing on low speed until the mixture begins to thicken.
Add in the vanilla extract and mix until combined.
Using a spoon, stir in the crushed cookies + brownies, and place the ice cream in an airtight container in the freezer for at least 6 hours.
Houston is forever strong. We will unite and work together to rebuild! Should you wish to donate to the victims of Hurricane and Tropical Storm Harvey, Click here. The city’s pet population has been majorly affected as well. Please consider donating to the Houston SPCA , here.