Birthdays. Breakups. Anniversaries. Wednesday. The end of summer. What do all of these things have in common? They’re all great reasons to send yourself (or a friend, if you’re a really awesome friend) a box of Miss Naughty Brownies. Oh, and then make these sundaes with homemade ice cream. Yeah.
You know those insane brownie recipes we’ve all seen floating around Pinterest with three layers of dessert heaven? A perfect trifecta of cookie dough, Oreos and brownies. These are even better because A) they come in 12 flavors, B) they’re individually packaged so you don’t need to share with anyone and C) no kitchen cleanup necessary.
The woman behind Miss Naughty Brownies, Rana Abla, totally mastered the three-layer combo and understands everyone deserves these on their doorstep. The homemade cookie dough crust plays perfect host to a layer of Oreos and the fudgey brownie topping. You get chewy, crunchy, rich and dense deliciousness in every bite. I tasted the Ginger Crush, Junk ‘n the Trunk and Very Naughty. All sinfully good, but my personal favorite was Junk ‘n the Trunk because M&M’s were involved.
Since three layers of dessert clearly isn’t enough…I took these Naughty Brownies and topped them with homemade ice cream and sundae toppings. I suggest you do the same. I found this no-churn three-ingredient ice cream from The Kitchn and almost wish I hadn’t because now I’m going to make it all the time. So easy. So creamy. So necessary.
Abla is based in Dallas/Fort Worth but will ship these delicious little brownie bites nationwide. You can order online or by phone, and the toughest part of the process will be choosing which brownies to get. One of each? Find an excuse for one of these crazy brownie sundaes, and get to ordering.
- 1 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- Pour the sweetened condensed milk into a large bowl.
- Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)
- Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer.
- Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.
- Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.
- Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.
- Transfer the ice cream base to a freezer container: Use a spatula to scrape all the ice cream base into your freezer container. Smooth the top, then press a piece of wax paper against the surface to prevent ice crystals from forming.
- Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze. For best texture and flavor, eat within two weeks.
- Make Flavored Ice Cream: To infuse your ice cream with flavor, warm the cream in a saucepan until you just start to see a few wisps of steam. Remove the pan from heat and add your flavoring ingredient. Let the milk infuse until it tastes good to you or until it's room temperature. Strain out the solids and refrigerate the cream until it's completely chilled again. Make the recipe as usual. Favorite flavorings: cinnamon sticks, whole vanilla beans, lavender buds, coffee beans, cacao nibs, whole spices, fresh mint
- Adding a Mix-in to Your Ice Cream: Lighter mix-ins, like chopped chocolate, can be gently folded into the base before being transferred to the freezer container. For heavier mix-ins, like caramel swirls, fruit mixtures, and candied nuts, transfer half of the prepared ice cream into the freezer container, sprinkle the mix-in over top, and then top with the remaining ice cream. Use a knife to swirl the mix-in into the ice cream.
Thank you to Rana for sending us some of her delicious brownies to taste!