No-Churn Ice Cream: Nutella Peanut Butter Brownie Explosion

A rich and creamy no-churn vanilla ice cream swirled with Nutella, delicious fudgy brownies, and mini Reece's peanut cups.

Starbucks has already launched their pumpkin spice latte and here I am sharing a post about ice cream. I had every intention of having a "Back to School" themed baked good all ready for you but then I made this no-churn ice cream.  Maybe it was some desperate attempt to hold onto summer for just a little bit longer or maybe its that I just really love ice cream. Either way today you are getting a recipe for No-Churn Nutella Peanut Butter Brownie Ice Cream. Seriously longest name ever. If someone could come up with some cutesy name for this flavour that would be awesome! I was debating going with Nutty Brownie Explosion but I felt like that promised actual nuts in the ice cream. So I stuck with the long, boring yet informative name. 

I have wanted to make ice cream for so long but I have yet to invest in an ice cream maker. I was so excited when no-churn ice cream started popping up all over various websites and blogs. I knew I wanted to jump on the trend. There are so many different flavour possibilities! I decided to go with one of my favourite ice cream combinations. It is my usual order whenever we go to Marble Slab, an ice cream place where you can mix in any ice cream topping you want. I always add Reese's Peanut Butter cups and Nutella because I love Nutella and Peanut Butter together.  The brownies add another layer of chocolate flavour, and a delicious texture element to the ice cream. 

For this ice cream I used my one bowl brownies.  They are quick and easy to whip up, plus you will have some extras left over to enjoy on their own. That being said you can use any brownie you'd like in the ice cream. Store bough brownies, like those 2-Bite brownies would work well in this recipe. Rather than swirl all of my different mixings into the ice cream, I piled half on top. I really love the look it gave the ice cream in the loaf pan.

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No-Churn Ice Cream: Nutella Peanut Butter Brownie Explosion!

Ingredients

2 c Heavy Whipping Cream, Cold

1 10oz can Condensed Milk 

2 tsp Vanilla Extract 

1/4 tsp salt 

1/4 c Nutella

1.5 c Brownies, chopped 

1 c Mini Reese's Cups

Directions 

Place a metal loaf pan in the freezer to chill for a few hours prior to making your ice cream. Place the bowl of your stand mixer and whisk in the fridge to chill as well, if desired. 

In a medium bowl, mix together condensed milk, vanilla and salt, set aside.  In the bowl of your stand mixer fitted with the whisk attachment over medium to high speed whisk heavy cream until stiff peaks form, about 3 minutes. 

Using a spatula, fold one cup of whipped cream into the condensed milk mixture to lighten it. Fold the mixture into the rest of the whipped cream until combined. Pour mixture into chilled metal loaf pan. Freeze for an hour and a half to 2 hours. Mixture should be thick and creamy, with a soft serve consistency. At this point stir in Nutella, half the brownies and mini Reese’s cups. Top the ice cream with the remaining brownies and mini Reese’s cups. Return ice cream to freezer and freeze for an additional 3 hours before serving. Ice cream should be solid and scoop-able. Store ice cream in freezer.

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One Bowl Brownies

Quick and easy, super fudgy, one bowl brownies! These dense and delicious brownies are chalk full of chocolately goodness!
Enjoy with a large glass of milk! 

I wanted a brownie recipe that I could quickly whip up when a chocolate craving hit, but that used least amount of dishes possible (#goals). With that in mind, this quick and easy, super fudgy one bowl brownie recipe was born. 

When developing this recipe I did a lot of reading about what makes brownies fudgy vs cakey. I knew I wanted a rich, dense, fudgy brownie.  One of my favourite things about baking is how simple ingredients come together to create something decadent and delicious.  I love experimenting with various ingredients, trying new things and seeing how different ratios of the same ingredients creates very different final products. Ah the science of baking! 

Most brownie recipes usually either call for cocoa powder or melted semi sweet chocolate. I decided to go with cocoa powder for its rich chocolate flavour and ease of use. Since I was making a one bowl recipe, I didn't want to have to deal with melting chocolate (is my laziness showing?).  I decided to go with a mix of regular sugar and brown sugar in this recipe. The brown sugar really brings out the fudgy flavours of these brownies.  During my research, I learned that the shiny, often cracked tops of brownies is actually due to the eggs in the recipe and how long you beat them for. Beating the eggs into the butter and sugar causes a meringue to form while the brownie is baking which is what causes the shiny crust on top of the brownies. For an extra punch of chocolate, I added some mini semi-sweet chocolate chips to the batter. Enjoy! 

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One Bowl Brownies

Makes: 9 to 16 Brownies depending on size

Ingredients: 

3/4 c butter, melted

1 c sugar 

1 c brown sugar 

1 tsp vanilla extract 

3 eggs

1/2 c cocoa powder 

1/2 c AP flour 

1/2 tsp salt 

1/2 c mini semi sweet chocolate chips 

Pre-heat oven to 350F. Grease a 8x8 inch baking tin with butter and dust with cocoa powder or flour. Set aside.

In a large bowl, whisk together butter, sugar and brown sugar until combined. Whisk in vanilla. Add eggs one at a time whisking well after each addition. 

Add cocoa powder, flour and salt to the wet ingredients. Whisk until just combined. 

Stir semi sweet chocolate chips into brownie batter. Transfer batter to prepared pan, evenly smooth out batter using an off set spatula. 

Bake for 23-26 minutes. Top will be shiny and edges should be set. Allow brownies to cool in the pan for 10-15 minutes. Transfer to wire rack to cool completely before cutting into squares. 

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Looking to take these brownies to the next level? Try them in my Brownie Explosion No Churn Ice Cream! 

Lemon Blueberry Bundt Cake

A moist lemon bundt cake speckled with sweet blueberries and topped with a simple lemon glaze. This lemon blueberry bundt cake is perfect for summer!

I am continuing my recent trend of baking with fruit! Blueberries are currently in season! I love how they look dotted throughout this lemon bundt cake. The tart and tangy lemon pairs perfectly with the juicy sweet blueberries.  The addition of sour cream to this bundt cake helps to keep it nice and moist even days after baking (if your bundt cake even lasts that long 😉 mine is usually gone within a day!).  

I can't believe that this is the first bundt cake that I am sharing on the blog! My original plan for this recipe was to make a Lemon Blueberry Loaf, similar to this Strawberry Cream Cheese Bread. Then my plans changed, while I was organizing my baking supplies and I came across my much neglected bundt cake pan. Bundt cakes are great because they are usually simple and easy to make and always turn out beautifully. They are the perfect thing to serve when you have company, top them with a simple glaze and place on a cake plate and you have a simple yet stunning dessert. I adjusted the recipe and changed my plans to create this delicious moist lemon blueberry bundt cake.  I am so happy I did!  To really amp up the lemon flavour I added a simple lemon glaze to my cake. You can always omit it if you wish. I think it ups the dessert factor and adds to the beauty of the cake. However, if you're making this more for a sweet breakfast or delicious snack then feel free to omit it! 

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Lemon Blueberry Bundt Cake

Makes: 1 Bundt Cake

For the Bundt Cake

2.5 c AP flour 

1 tsp baking soda 

1 tsp baking powder 

1/2 tsp salt 

1/2 c butter, room temperature 

1 c sugar

2 tbsp lemon zest 

3 eggs 

3/4 c sour cream

1/4 c lemon juice

1 c blueberries

For the Lemon Glaze

1/4 c lemon juice 

1 c icing sugar 

1-2 tbsp water (optional)

Directions 

Pre-heat oven to 350F. Prepare your bundt pan - grease with butter and flour. In a medium bowl sift together flour, baking soda, baking powder and salt, set aside.  

In the bowl of a stand mixer, fitted with a paddle attachment over medium to high speed beat together butter, sugar, and lemon zest until light and fluffy.  Add eggs one at a time, scrapping down the side of the bowl after each addition. With the mixer on low, slowly add in half of the flour mixture, followed by the sour cream, ending with the rest of the flour mixture.  Stir in lemon juice and blueberries. 

Pour batter into prepared bundt pan. Smooth the batter out into an even layer using a spatula. Baking the centre of the oven for 40 minutes or until a toothpick inserted into the centre comes out clean.  Transfer to a wire baking rack to cool completely. 

In a small bowl, whisk together lemon juice and icing sugar.  If you'd like a thinner glaze, slowly add water until desired consistency is reached. Pour over cooled bundt cake.

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