Back in the day, Baskin-Robbins was a way of life.
I kid you not. I grew up in a family that considered a trip to the ice cream parlor an excellent substitute for lunch, and thank heaven they did. Because my favorite drink in the world is still a Baskin-Robbins Jamoca Almond Fudge milkshake with chocolate syrup. It’s just where life is at.
Today, my friend Megan is celebrating her 100th blog post with a giveaway, and a bunch of her best bloggy friends are taking part! I’ll talk more about Megan in a minute, but for now, enter to win. And while you’re at it, enjoy this no-churn mocha almond fudge ice cream, my own personal loving tribute to Baskin-Robbins!
When I first began blogging a short two and a half years ago, I joined a pretty overwhelmingly large and yet supportive group of food bloggers. There are a bazillion of us out there, and it can be hard to find your way to an audience.
Fairly early in the game, I stumbled upon Megan’s blog, The Emotional Baker. She had some pretty rockin’ donuts up that day, and she was writing about her struggles with a running injury. I’d recently recovered from a stress fracture caused by my own running, so I immediately felt a kinship with her.
Fast-forward to now, and I’m still a big fan. Megan has posted some of my favorite desserts, from these peanut butter pretzel bars to carrot cake pop tarts. And every time I visit her blog, I see yet another idea that pushes the bounds of creativity.
As food bloggers, we’re faced with the constant challenge of coming up with ideas. How many things can you do with a brownie? If you’re a blogger with regular postings, finding ways to switch it up is a constant practice. It can be stressful, joyful, empowering, or all of the above.
That’s why we’re so tightly knit, and so supportive. Only someone who is caught up in the crazy world of blogging can understand, and most of us have full-time jobs as well. We do this for the love of the work, and enjoy our friendships with one another along the crazy, wild ride this is!
One passion many of my fellow bloggers and I share is a love of no-churn ice cream. There’s an ice cream maker somewhere at my parents’ house nearby, but I’ve never had to borrow it. Why? Because of a little miracle known as sweetened condensed milk.
When SCM (as those of us in the know call it) gets combined with whipped cream and frozen, it turns into ice cream. You can customize flavors at will, too. Some people like to use Cool Whip as a shortcut, but I personally use my KitchenAid to whip up the real thing. It tastes better and creamier.
This ice cream is made with a chocolate-coffee mixture, and then I mixed in roasted almonds, chocolate chunks and hot fudge. Honestly, putting this ice cream away is a real challenge. I keep digging around for more chocolate chunks or almonds.
Here’s wishing Megan many more happy blog posts. Now it’s time to celebrate with some ice cream and a giveaway!
Print Mocha Almond Fudge Chunk Ice Cream (Plus a Giveaway!)Ingredients
1 generous cup chocolate chips (milk, semi-sweet or dark) 4 teaspoons instant coffee 1/4 cup cold water 1 and 1/2 cups heavy cream 14 oz. sweetened condensed milk 1 cup chocolate chunks 1 cup roasted almonds 1/2 cup hot fudge, softened according to label directionsInstructions
I’ve teamed up with 15 other bloggers to help celebrate The Emotional Baker’s 100th Recipe! We’re giving away two prizes.
The prize pack includes:
Giveaway Made Possible By:
Giveaway Rules: