Given my unconventional approach to featuring a pint of my favorite ice cream, as highlighted in my previous recipe melt down, it should surprise precisely no one to learn that I was once a master at making ice cream soup. Especially when the air took on a chilly edge and a solidly frozen scoop could send shock waves rippling through my sensitive teeth, it only made good sense to temper my treats a bit. Science has proven that we’re less capable of tasting the full flavor nuances of anything chilled below 32°F. I’d like to think I was simply wise beyond my years, gleefully turning sundaes into spoonable milkshakes for maximum enjoyment. Inevitably this led to some very sticky situations and many stained shirts, but that’s another story.
It wasn’t long after gaining the privacy of my own tiny apartment kitchen that I began to tinker with some downright insane concepts, while taking my penchant for ice cream soup to the extreme. After one cycle too many in the microwave, I discovered that my luscious chocolate ice cream had “defrosted” far beyond the realm of milkshake territory, sloshing around inside its cardboard carton freely. While one could toss the liquid back into an ice cream churn and salvage the mess, I saw this as a new opportunity. A new ingredient to play with, once again, to transform into an entirely new treat.
No baking is required for those suffering under summer’s stifling heat. In fact, the end results taste even better when eaten chilled; an inadvertent homage to its frozen origins. For anyone who’s ever craved a brownie denser than a cake, or a fudge just a hair lighter than pure ganache, these obscenely rich bars fill that gap. Admittedly, the squares pictured above are much too large for any reasonable human being to consume in one sitting. That didn’t stop me, of course, but I can’t recommend it for the sugar rush and food coma sure to follow. Just a little bit goes a long way with these devilish little dark chocolate squares.
This is yet another entry for the Raise a Pint Recipe Contest, fostered by Go Dairy Free and So Delicious. The entry period will end on July 24th, at which point all the sweet recipes will be revealed and you can vote for your favorites. In the meantime, you can join in by sharing your ice cream moments on Instagram, Facebook, or Twitter- Be sure to use #RaiseAPint! Find the full details right here.
Instant Brownie Fudge Bars
1 Pint So Delicious Chocolate Coconut Milk Ice Cream
1/4 Cup Coconut Oil
1/2 Teaspoon Salt
4 Cups (About 18 Ounces) Finely Ground Chocolate Sandwich Cookie Crumbs
1/2 Cup Chopped Walnuts or Pecans, Divided
Line an 8×8-inch square pan with aluminum foil and lightly grease; set aside.
Place the ice cream, coconut oil, and salt into a medium saucepan and set over medium heat. Allow everything to fully melt, bringing the liquid to a gentle boil. Reduce the heat to medium-low and continue cooking, whisking periodically, for about 5 minutes.
Add in the cookie crumbs and half of the nuts, stirring quickly and vigorously with a wide spatula. The resulting batter will be very thick, so don’t be afraid to put some muscle into it. Transfer to your prepared pan and spread the mixture out into a smooth, even layer. Sprinkle the remaining nuts over the top and use your palms to gently press them into the surface.
Move the pan into your fridge and chill for at least 4 hours, or into your freezer for 2, before slicing into bars or squares as desired. Store in an air-tight container in the fridge, for up to a week… If you can keep you hands off of them for that long.
Makes 16 – 24 Servings