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

Author Izy


  • 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.