It’s always so strange to me how quickly time passes. When we’re in the present, an hour seems like just an hour. But looking at the past, it flew so fast. I can’t believe we’re already in the middle of July. Only 1.5 months of summer vacation left! Gotta make the most of it 🙂
Speaking of July, July is National Ice Cream Month! And today is… you guessed it, National Ice Cream day. As instituted by Ronald Reagan. Completely legit. I’m not quite sure how so many of my blogger friends seemed to have missed this, after all, they made National Donut Day a big deal. I almost missed it, except we were kind of craving ice cream around here and then (of course) I googled national ice cream day to see when it was if it existed and it’s TODAY!
In honor of this very important observance, I have made two types of frozen treat. One is quite naughty health-wise. BUT! All things in moderation 🙂 It’s deliciously creamy and coffee-flavored and flecked with deep dark chocolaty goodness.
So while I’m still kind of in shock about summer being halfway over, here’s to enjoying what’s left of it and not freaking out about starting senior year. Nope. Nobody’s freaking out. We’re cool. *punintended*
Espresso Brownie Ice Cream
4 c. heavy whipping cream
14 oz. sweetened condensed milk
4 T. espresso powder
1/2 c. dark chocolate chips, finely chopped
1 c. crumbled baked brownie
In a large bowl, whisk together whipping cream, sweetened condensed milk, and espresso powder. Mix in chocolate chips and crumbled brownie. Churn according to ice cream maker’s manufacturer’s instructions.
Freeze until firm.