Brownie Mint Ice Cream

Brownie Mint Ice Cream

Brownie mint ice cream incorporates my favorite flavor combo of chocolate and mint. I honestly have a hard time remembering any other girl scout cookie besides thin mints, and I was a girl scout! For years I have been making a brownie with peppermint patties in the middle and decided to try making a brownie mint ice cream. If you haven’t tried frozen peppermint patties, I seriously encourage it, its where this idea came from. This recipe uses Junior Mints but you can use regular peppermint patties just chop them up a bit. For the brownies use your favorite recipe or already baked from the grocery store.  

 

Make the ice cream base

The base for this ice cream is egg less so we don’t have to worry about tempering eggs or making a custard making it supper easy. First measure your milk then remove about 5 tablespoons and set aside in a small bowl or coffee mug. We are going to make a slurry with the cornstarch and this separated milk which is going to thicken the ice cream instead of the eggs. Just stir them together and set aside.

Mix together the sugar with the cocoa powder until completely incorporated and there are no more lumps of cocoa. Pour the rest of the milk in a sauce pan with the heavy cream, sugar/cocoa, powdered milk, and salt then heat on medium high stirring frequently to dissolve the sugar and powdered milk until it just starts to boil.

Reduce the heat to medium and simmer for four minutes stirring constantly. After four minutes quickly stir up the slurry again as it tends to settle then add to the pot and stir constantly for another minute. You should start to see everything thicken a bit at this point. After a minute remove from heat and if you have an immersion blender give a whirl to make sure everything is nice and smooth, if not its ok this step just gives you a slightly creamier ice cream. Pour everything into a container and cover then chill in fridge overnight.

 

Freeze in ice cream maker

After its chilled give it a good stir or blend with immersion blender and add mint extract then freeze in your ice cream maker according to the directions. When it’s almost ready to remove from the ice cream maker add your brownie pieces and Junior Mints and mix then transfer to a freezer safe container and freeze a few hours for soft ice cream or overnight for firmer ice cream. That’s it, cool and creamy minty chocolate ice cream!

 

Print Recipe
Brownie Mint Ice Cream
Chocolatey mint ice cream with chunks of chewy brownie and cool junior mints!
Prep Time 15 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
cups
Ingredients
Instructions
  1. Measure milk then remove about five tablespoons to separate small bowl and mix in the corn starch and set aside.
  2. In a medium sauce pan off the heat combine the sugar with the cocoa powder whisking to remove any lumps then add the rest of the milk, heavy cream, dry milk, and salt.
  3. Heat over medium high heat whisking to dissolve everything until it comes to a boil. Reduce heat to medium and continue stirring for four minutes. After four minutes stir up the reserved milk with corn starch and add to pot with the rest of ingredients. Heat for another minute to let cornstarch thicken the ice cream base.
  4. To get extra creamy ice cream use an immersion blender for a few seconds. Pour ice cream base into a container with lid or bowl and cover with plastic wrap then chill over night.
  5. When ready to make ice cream add mint extract and pour into ice cream machine and churn according to manufacturers directions. When the ice cream is finished stir in the brownie pieces and junior mints. Store in freezer safe containers and let freeze at least four hours.
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