Sometimes you just need a brownie, ya know? Like, you can’t rest until you smell them being baked and anticipating eating the whole pan a small serving. Oh come one. The whole pan definitely sounds good sometimes. Perfect for break-ups, work woes, and girl dramas. Or Saturday nights. But when you live with 1 other person that pan of brownies looks lonely. So I did what any considerate person would do. I mashed it up and put it in ice cream. Naturally.
Mint Brownie was my most favorite flavor at ColdStones when I would wander the streets of Santa Barbara, before mint was even a flavor there. Before the days of Cake Batter it was pretty much Sweet Cream and Chocolate, with a few others for fun. So my mint brownie ice cream consisted of sweet cream ice cream, brownie bits, and mint extract. Very minty and very green.
This mint brownie isn’t as green. But its still minty and always delicious.
Mint Brownie Ice Cream
*makes one quart
*adapted from Cuisinart
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 drops green food coloring (optional)
- 1 ½ cup of chopped up brownie
- In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring (I used 2 drops).
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. After about 10 minutes into the freezing, add the brownies chunks.
- After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2-4 hours.