It’s been a while since I made a dessert, ya know? Almost a month! I’m high five-ing myself for exceptional self-control. However, all streaks are at some point broken, so today, a little twist on somewhat classic Brazilian dessert. Much in the same manner that I twisted that famous Marshall Islands macadamia nut tart into some fantabulisticulous coconut macadamia nut brittle ice cream (swoon. MUST MAKE AGAIN SOON), so do I twist this Brazil Nut cake into some ice cream.
Seems like I’ve been making too much cake lately (is that possible? Mmm. No.) and not enough ice cream (is there every enough ice cream? Mmm. No.). But anyway, cake into ice cream. NO CHURN. Too easy. Too, too easy.
There are a bunch of recipes out there for no churn, but the most popular seems to be a base of merely three ingredients: sweetened condensed milk (heaven), whipped cream (heaven) and vanilla (heaven). So, already heaven in my mouth. Add in whatever mix-ins you want and you have ice cream in just a few hours rather than more than a day as you wait for your churn canister to freeze. I like this.
The original recipes I found for Brazil Nut cake are quite simple and also contained sweetened condensed milk, as well as cocoa liquor, coconut and Brazil nuts. I used my mad improve skillz and this recipe borrows those flavors and contains cocoa powder, coffee liquor (because, yo, coffee!), toasted coconut and toasted Brazil nuts.
I can’t help myself. Someone come take this away. I think I just broke myfitnesspal.
A little about Brazil nuts: The Brazil nut tree is native to the Guianas, Venezuela, Brazil, eastern Colombia, eastern Peru, and eastern Bolivia. According to Wikipedia (take it as you will), there are… issues with them. The European Union has imposed strict regulations on the import from Brazil of Brazil nuts in their shells, as the shells have been found to contain high levels of aflatoxins, which can lead to liver cancer. They also contain small amounts of radium, about 1000 times higher than in several other common foods. According to Oak Ridge Associated Universities, this is not because of elevated levels of radium in the soil, but due to “the very extensive root system of the tree.” Like other nuts, though, they are high in protein, fat and other nutrients and are a popular food source. So, before indulging in too many, make your pro-con list and act accordingly.
Back to the ice cream. Turns out I’m a bit of a texture junkie when it comes to ice cream, a fact that just now dawns on me. I think I never thought I was because I always tend to put my texture ON the smooth and creamy base and then mix it in. In my desire to add lots of texture to this ice cream, I found myself a wee bit disappointed. The toasted coconut flakes lost their crunch and ended up tasting a bit wonky as a result. If I were to make this again, I’d garnish with the coconut at the end rather than mixing it in from the start. Something to consider.
Overall, a great use for those extraneous Brazil nuts that seem to be all aplenty in that jar of mixed nuts. Because, let’s be serious, no one wants to eat that many Brazil nuts straight up.
- 2 cups whipping cream
- 1 14-ounce can sweetened condensed milk
- 1 tsp vanilla extract
- 2 TB Kahlua liquor
- ½ cup salted Brazil nuts, roasted and coarsely chopped
- 1/3 cup shredded coconut, lightly toasted and cooled
- 6 TB unsweetened dark cocoa powder
- In the bowl of electric mixer, add the whipping cream and beat to stiff peaks.
- In another small bowl, combine the sweetened condensed milk, vanilla, Kalhua and cocoa powder. Mix until well combined.
- Little by little, gently fold the whipped cream into the sweetened condensed milk mixture, careful not to deflate the cream too much. Fold in the nuts and coconut.
- Freeze until solid, at least 4 hours. Enjoy!
- If you prefer crunchy coconut, rather than adding it to the base, add it for some crunch on top
But let me tell you what I really think…
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