Hey everyone! I’m still in sweltering sunny Arizona. Today I have a guest post for you from Kristin, from Kristin’s kNook. Kristin and I “blog” met awhile ago and I love reading her posts, especially her Sunday Funnies and her It’s Okay Thursdays. And I especially love her desserts. I mean, she makes things like Sugar Cookie Fudge, Cake Batter Ice Cream Cake, and Peppermint Brownies. How could we not be best friends?
Welcome Kristin, and thanks for hijacking me today!
Hi Crazy for Crust readers! What up??
My relationship with ice cream is complicated. I love it. That’s the most important thing you need to know. The second most important thing is to know that I like stuff in my ice cream. As many toppings, sauces, and flavors as I can cram into it. I create sundaes based off of whatever I have around. Peanut butter, candy bars, Oreos, marshmallows, hot fudge, caramel…all the good stuff. While it may seem like I’m adventurous… I’m not. I do not eat fruit in, on, or around my ice cream. I do not eat anything “fruity” in, on, or around my ice cream. This means no gummi bears, fruit pies, or, God forbid, raisins. But worse than fruit in ice cream, is plain ice cream. In fact, I get sad when I see people eating that soft-serve stuff. And the one time, at Marble Slab, when my husband ordered the Red, White, and Blue mix, with the strawberries and blueberries? I think I looked at him in disgust. He was understandably puzzled at my reaction. No, darling, I do not want to try it. So this is the Cake Shake. It’s a shake. With cake in it. You can experiment with any flavors you want. I happen to have these chocolate brownies with peanut butter cream cheese icing in the freezer. But I have a feeling that even a Little Debbie Brownie would be just as tasty. (Chewy, classy, and delicious. What more could you want?)
Peanut Butter Brownie Cake Shake
makes 1 large shake (or 2 small if you feel like sharing; pictured above is 1 small shake)
2 cups of ice cream (PB, chocolate, vanilla, one of those flavors with lots of goodies stuffed inside. It doesn’t matter!)
3 T. chocolate syrup (or hot fudge)
3 T. peanut butter
1 T. vanilla Milk
1 brownie, broken into pieces (Use your own judgment on the size. I require lotsa brownie.)
Whipped cream, optional
In a blender, combine the ice cream, chocolate syrup, PB, and vanilla with just enough milk to get it to a milkshake consistency. Toss in half of that brownie and pulse a couple of times. Pour into a glass (or two) and topped with whipped cream and additional brownie pieces. Yum.
See, that’s what I mean. She puts brownies in ice cream. I love her! I know you’ll love her too. Go say hi to her over at her home, Kristin’s kNook. Thanks again Kristin!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 14, 2012