No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

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….. :/

No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

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.

No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream

No ratings yet
Print Pin


  • 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.
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

65 thoughts on “No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice Cream”

    • I made it! Everyone thought it was delicious. Perfect amount of brownie and pistachio. It was difficult to scoop out. I think I’ll use 1/2 tsp of mint next time. The brownies weren’t quite sweet and fudgy enough for me either. But it was great and awesome that it was no churn.

  1. Now that is an ice cream! I love that you loaded it with brownies and other fun things. And the heat makes me crazy too:-)

  2. There is straight up too much goodness in this ice cream. First of all, anything pistachio is pure gold, and secondly, brownies?! Yussss.

  3. gosh this is so easy! I am always too tired to make the custard then churn it (really I eat most of the custard before it gets into the machine sometimes). The cones look so pretty and I love the combination of flavours.

  4. I always dig for the cookie or brownie bits in ice creams too. You know what’s up, lady. Hope you’re having the best time in Spain, Izy! xo

  5. I love this flavor combination and definitely need to try it! And digging out all the chunks of brownie in ice cream is yummy…hypothetically, of course (:

  6. hahaha, Izy you’re hilarious. AND OH MY WORD, I love your nail polish! Sparkles are the shizzzz, man. And so is this ice cream. Chocolate, pistachio, and mint, WHAAAT. You’re speaking my language.

  7. First of all YUM! Second of all, I have no shame (ok a little) in not knowing all of your shortened words (good lord, there must be a word for that too-ugh). So for me to fully enjoy you and your work:
    What does “cba” & “nbd” mean? I figured out “atm.” Ha.

  8. This looks awesome!! And I love your chocolate-dipped pistachio cones.
    I need to make no-churn ice cream! (And I might just have to make these olive oil brownies… just for fun. xD)
    Awesome pictures as always.

  9. Dude. This looks amazing! I don’t have an ice cream maker, so maybe this will be the first time I make ice cream from scratch 🙂 My two favorite flavors are mint chocolate chip and chocolate chip cookie dough and I’ve never had the two together, so maybe this is my opportunity to make it happen 😉

  10. So, you know when you see something that looks and sounds so ridiculously good, your brain sort of shuts down and all you can do is laugh and make exasperated sounds? Yeah, that just happened. Omfg. Minty condensed milk ice cream with pistachios (my favorite) and then THERE ARE BROWNIES……olive oil brownies!! And the chocolate + pistachio-dipped cones are gorgeous. Gah, I’m dying!!!!!!!!!

  11. Gif is the best 🙂 and you’re having a great timing with this recipe 🙂

  12. Hello there!!! I just want to tell you this is a really awesome icecream!!! I love your pictures!!!

    Congrats from Spain,
    Marta (

  13. This ice cream looks wayyyy too good to resist. All melty and full of chocolate and fudginess and pistachios. Oh I don’t think this would last an hour in my freezer.

  14. I loveee no churn ice cream!! Your’s is gorgeous, melty and I love all those great flavors going on! Perfection.

  15. mmm yum yum.
    haha I love how you share all of your behind the scene mishaps with us (like the choc falling off).
    you’ve done it again, girl!! 🙂

  16. Ahh, how do you get your photos so crisp?? I manually focus + use a tripod and I don’t feel like they are ever this sharp. This ice cream looks killer!

  17. I agree with Ashley’s comment above!! !I need photography tips 🙂 This flavor looks spectacular.

  18. Where do you get your cones or do you make them. Recipe looks awesome!!! Can’t wait to try it. Excellent photos too.

  19. UM I’m sorry what is this and why does it look so amazing and why are you tempting me when I’m at work and can’t possibly make this for another week? I love this blog. YUM.

    /too excited, sorry!

  20. oh my.. that gives me an insight into what I expect for a late afternoon treat in Heaven. Love the animated gif as well..

  21. This icecream looks surreal. And the fact that you don’t even need an icecream maker? Well there’s no excuse not to whip up a batch!

  22. Wow. Just… wow. These ice creams sound amazing (the cones, ice cream, pistachio spiders, love all of it!). I love the fact that you have an entire batch of olive oil fudge brownies in this ice cream. Super indulgent, wonderful chocolatey goodness!

  23. I can’t even say how much I love this! I wish I had one right now, for breakfast…ice cream breakfast is appropriate in the summer, right?

    Dorothy-Glitter nails are maybe one of my favorites ever.

  24. pistachio has to be one of the all time best ice cream/ gellatio flavours. It has such a wonderful depth of flavour and that touch of salt.. mm..

  25. Loved the post and the pics, totally turned off by the unnecessary acronyms. If you’re going to write, WRITE. Don’t cba this and atm that. :/

    • Thanks Holly! That’s just how I do it though girl! I write this blog for me – I’m not doing it for anyone else so it’s my prerogative and if you don’t like it don’t read it.

    • I have no idea! Haha sorry, I’ve never used raw milk and don’t know what the fat content would be like. Im inclined to say no it won’t work though because you need to whisk the cream to make it thick so that air gets incorporated into the mixture. Then when it freezes, the air an fat in the cream keeps it soft and scoop-able without having to churn the ice cream (which is done to incorporate air and break up ice crystals as the mixture freezes). So unless you want to freeze the mixture in an ice cream maker instead, or if you can whisk raw milk to soft peaks (which I’m kinda doubting..?) then no… Sorry!

  26. Oh my gosssshh, I need to make this now. Unfortunately, my ice cream bowl wasn’t in the freezer so I have to wait a day 🙁 But I want to make a batch of the brownies by themselves! Is this brownie recipe scaled down from an original?

  27. THIS….truly one of the most spectacular ice cream cones I have seen in my LIFE…

    I love all AS IS…but hubbers isn’t “keen” on mint…MAJOR ALAS….Could I possibly use pistachio extract instead…or would this totally destroy this perfection recipe and be “over-kill” on the pistachio?….Recent, impressed beyond words observer of your amazing blog. Kudos.

  28. Hi there! My name is Jessica, and I run a food blog called Floptimism where, every Saturday, I write a Weekend Wrap-Up post to share all of my favorite internet finds from the past week. I wanted to let you know that I absolutely loved this post — the photos are just breathtaking — so much so that I included it in my blog’s Weekend Wrap-Up, and featured one of the photographs with credit and link back to this page. I’ve included the link to the post in case you’re interested. Thanks for such an inspiring post!

  29. Do you think I could double the brownie recipe and bake in an 8 inch square pan for around 20 something minutes?

Comments are closed.