I had the pictures of this ice cream on my instagram a while ago, I don’t think anyone guessed the final flavour. It’s pretty obvious that it’s pistachio, and brownie. But it’s also MINTY!
Pretty much a mix of my three top flavours – mint choc chip, pistachio and brownie.
Also side note: my recipe makes such a good amount of brownie chunks, I think about 3 or 4 brownies worth. So you don’t have to do the ‘dig-through-the-container-to-find-and-eat-all-the-brownie-chunks’ thing that I um.. totally don’t do….. :/
I was also a keen bean and dipped the ice cream cones in chocolate and chopped pistachios. I haven’t included this step in the actual recipe, because I think it’s pretty easy to tell how and what I did. Plus I doubt anyone is as keen as me to decorate their ice cream cones.
- one , (14 oz / 397 g) can of sweetened condensed milk
- 1/2 cup (125 ml) milk (I used 1%)
- 1 tsp peppermint oil / extract
- 2 cups (500ml) heavy cream
- 1/3 cup (~5 tbsp) pistachios, finely chopped
- 1 batch of cooled olive oil fudge brownies , (recipe below)
For the olive oil fudge brownies:
- 1/3 cup (45 g) all purpose flour
- a pinch each of salt and baking powder
- 1 1/2 tbsp cocoa powder
- 1/4 cup (50 g) brown sugar
- 1 tbsp olive oil
- 1 tbsp plain yogurt
- 1 tbsp egg white
- 2 tbsp water
- Stir together the milks and peppermint oil. Whisk the heavy cream until just thickened (soft peak stage).
- Fold the whipped cream into the milk mixture along with the chopped pistachios and brownie chunks (reserve a few tbsp of the pistachios + brownies for decoration if you want).
- Pour into a loaf pan sprinkle with the reserved pistachios + brownie chunks. Freeze for 6+ hours, until solid.
For the brownies:
- Preheat your oven to 350 F (180 C), line a small loaf pan with kitchen foil or parchment paper + spray/brush lightly with oil.
- In a small bowl, stir the first 4 brownie ingredients together, add the rest of the ingredients and stir until combined.
- Scrape into the lined pan and spread out with moistened hands. Bake for 8-10 minutes - you want them to be super gooey, even more so than you usually do with brownie because they need to still be soft once frozen.
- Remove from the pan by lifting the foil/parchment up, and cut into small chunks. Let cool completely before adding to the ice cream mixture.