Hola! I’m in Spain atm, which is why my pinterest/instagram have stopped for the week, but thanks to the funky internet world I’m able to pre-write a post that can be automatically published whilst I’m away.
I can tan and you can look at ice cream photos. Like a LOT of ice cream photos (there were more, I didn’t think you’d be too thrilled if I uploaded them all..) It’s a win-win situation.
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 (70 percent ofc, who do you think I am) 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.
So also what happened when I was shooting this was that the ice cream started to melt majorly quickly (we’ve been having a heat wave and I am not adapted to deal with this heat. Nor is the ice cream). Then the random chocolate that I’d drizzled onto the ice cream just literally fell off.
You can see it in the above photo. It looks like a spider. I think it’s cute. I also now want to make more chocolate-pistachio spiders. Don’t judge, they are delicious.
No-Churn Pistachio, Mint + Olive Oil Fudge Brownie Ice CreamPrint
- 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.