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Since being hit with the homeschooling bug this year, I've been doing a lot of research on what the best tactics for homeschooling a preschooler are. Despite my efforts to load Jay with as much "textbook work" as possible, most sites say that at age four, the best things you can do with your child at this age is to read to them nonstop, let them play, and bake with them. I'm totally that mom that would rather just do everything herself in the kitchen, but I've slowly been letting that go, and have been letting Jay help me a lot more when it comes to easy recipes.
He and I made these brownie sundaes today with three ingredient homemade ice cream. It was super easy to make, and Jay loved helping me add and stir ingredients when necessary. The homemade ice cream sounds so much more labor intensive than it was. Whip together heavy whipping cream, sweetened condensed milk, and chocolate syrup together in a mixing bowl, pour into a bread pan, and freeze until firm. Really, just so simple.
We made our brownies with these new NESTLÉ® TOLL HOUSE® Cookies & More Cookie Baking Mix with Semi-Sweet Chocolate Morsels that we picked up at Kroger. They also have a Nestle Tollhouse Cookies and More mix with Butterfingers, and Chocolate Morsels, but my store didn't carry them, so we just picked up the brownie mix. I love that there are no artificial flavors or colors, and that you can easily make them your own by mixing in different ingredients, or making them the base to something delicious like we did here. You can also save $.75 right now when you purchase them at Kroger, and then redeem your rebate through Ibotta.
We wanted to make the brownies into cups for our ice cream, so we made them in a muffin tin (baked for 25 minutes), and then pressed down the centers when they were done baking to hold the ice cream, and they were absolutely perfect!
Ingredients:
1/2 cup oil
3 tbsp water
1 egg
Ice Cream:
16 oz Heavy Whipping Cream
3/4 cup chocolate syrup
1 14oz can sweetened condensed milk
Directions:
Prepare brownies according to the box directions and then add batter to a standard muffin tin until about 2/3 full. Bake in a 325° oven for 25 minutes, or until a toothpick in the middle comes out clean. Once they're out of the oven. press down the middles with the bottom of a glass or small container to form the cups.
Whip all the ice cream ingredients together in a large bowl until stiff peaks form. Pour the mixture into a standard bread pan and freeze for 4-5 hours.
When ready to serve, add a scoop of ice cream to your brownie cup, and top with extra syrup and chocolate chips if desired.
OH MY there goes my diet!!
ReplyDeleteYum, these look so good!
ReplyDelete