SHORELINES

24 a p c s hor e l i n e s.c om | 2017 Vol :1 MOCHA BROWNIE FUDGE ICE CREAM Makes 1 quart FOR THE BROWNIE PIECES 1 (20-ounce) box of dark chocolate brownie mix, divided 2 teaspoons instant espresso ¹⁄ ³ cup vegetable oil 2 tablespoons water 1 egg FOR THE ICE CREAM 1 can sweetened condensed milk 2 tablespoons of coffee liqueur 2 cups heavy whipping cream ¼ cup hot fudge sauce, melted and cooled slightly TO PREPARE THE BROWNIES 1. Preheat oven to 325 degrees. Lightly spray an 8" metal baking pan with cooking spray. 2. Measure out 1¼ cups of brownie mix, sifting out any chocolate chips, and set aside. This will be used later in ice cream. 3. In a bowl, stir together oil, water and egg until combined. Add the instant espresso and remaining brownie mix, stirring to combine. Pour into the prepared pan and bake in the preheated oven for 20-25 minutes, or until the edges are barely set and the center still looks barely underbaked. Brownies will continue to cook once taken out of oven. Set aside to cool. TO PREPARE THE ICE CREAM 1. Cut brownies into ½" squares. Set in freezer to keep cool while preparing the other ingredients. 2. In a medium-sized bowl, stir together sweetened condensed milk, coffee liqueur and 1¼ cups of the reserved brownie mix. 3. In a separate bowl, whip the cold, heavy whipping cream until stiff peaks form. 4. Gently fold ¹⁄ ³ of the whipped cream into the sweetened condensed milk mixture. Once combined, fold in the remaining whipped cream. Fold in 1½ cups of the brownie pieces until well-combined. 5. Spoon the brownie ice cream mixture into a standard loaf pan until about ¹⁄ ³ of the way filled. 6. Drizzle in a bit of hot fudge and drop in a few brownies pieces as well. Repeat this process until the loaf pan is filled. 7. Allow to set in a freezer for at least 6 hours. NOTES For a stronger brownie flavor, you can use all of the reserved 1½ cups of brownie mix in the ice cream. The addition of the coffee liqueur helps to keep the ice cream smooth and from freezing too hard. If you don't care for the taste, try adding another type of liqueur in its place. If you'd prefer not to use alcohol, be sure to set the ice cream out a couple minutes prior to eating to maintain good scoopability. If you do a really good job folding your ice cream together gently, you will likely have a cup of the mixture that will not fit in the loaf pan. Feel free to set this aside or freeze in another container. TRAIL MIX COOKIES Makes 30 INGREDIENTS 1 cup (2 sticks) unsalted butter, room temperature 1 cup brown sugar 1 cup sugar 2 eggs 2 teaspoon vanilla 2¼ cups flour 1 cup quick cooking oats 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 teaspoon corn starch 1 cup candy coated chocolate (like M&Ms) ¾ cups unsalted peanuts, chopped ¾ cups raisins INSTRUCTIONS 1. Preheat the oven to 375 degrees. 2. In a large bowl or in the bowl of a stand mixer, cream together the butter and sugars. Start on low until incorporated and then increase to medium, beating until smooth, creamy and fluffy, about 2 minutes. Add the eggs and vanilla and beat on low just until incorporated, scraping the sides of the bowl as needed. In a small bowl, combine the flour, oats, baking powder, baking soda, salt and corn starch. Add the bowl of dry ingredients to the butter mixture and beat on low just until the mixture is combined. Scrape the sides of the bowl as needed and add the chocolate, peanuts and raisins, stirring on low until just combined. 3. Scoop 3 tablespoon-sized balls of dough (I use a large cookie scoop) about Above: Photo by Ted Tuck er – Wood's Mocha Brownie Fudge Ice Cream is a cool and refreshing treat after a day on the lake.

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