Homemade Thin Mint Brownie Ice Cream

Homemade Thin Mint Brownie Ice Cream

I have found my new favorite thing–homemade ice cream.  Believe it or not, I have never made homemade ice cream!  I mean, I’ve made my parents recipe which is DIVINE and probably will be my all time favorite, but it’s a no-cook, eggless recipe so it’s a little different than this one.  Yes, this one had eggs, had to be tempered, the whole nine yards but honestly it was NOT hard and turned out soooooo good.

Thin Mint Brownie Ice Cream

For my first ice cream adventure I chose to do a Thin Mint Brownie Ice Cream with REAL mint, tons of crushed cookies and chunks of dark chocolate brownie.  Oh and a chocolate chip swirl!  Just for good measure.  And I have only one thing to say about it–YUM.  Actually, MAJOR YUM.  Seriously people, this stuff is so, so good.  Rich, creamy and totally addictive.  I will NEVER buy ice cream from the store again.   It does take a little forethought as you need to steep the mint and also let the final mixture chill but it could definitely be done in one day, just in time for after-dinner dessert if you start it early enough!  I’ll definitely be experimenting more with flavors in the future so be warned–lots of ice cream recipes in the near future!  Haha!

Enjoy!

Homemade Thin Mint Brownie Ice Cream
 
Ingredients
  • 3 c. Heavy Whipping Cream
  • 3 c. Whole Milk
  • 2 Bunches Fresh Mint Leaves (I used .75 ounces which was plenty in my opinion)
  • ⅛ t. Salt
  • 1½ c. Sugar
  • 12 Egg Yolks
  • 1 t. Pure Vanilla Extract
  • 2 c. Girl Scout Thin Mint Cookies, coarsely chopped (I used all but 6 or 7 of the whole box, about 1½ sleeves)
  • 2 c. Brownie Pieces (I used half a batch of Ghirardelli Dark Chocolate box mix)
  • ½ c. Dark Chocolate Chips, melted
  • Green Food Dye, optional
Instructions
  1. Combine cream, milk, mint and salt in a medium saucepan over medium heat. Bring to a simmer. Remove from heat, cover and let steep for 1 hour or overnight in the fridge (I let mine steep for 2.5 hours and it was definitely strong enough).
  2. In a large bowl, whisk together sugar and yolks. Remove mint from cream mixture and discard. Bring milk mixture to a simmer over medium heat. Using a measuring cup or ladle, slowly pour about ½ c. hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about a ½ c. at a time, until it has all been added.
  3. Pour mixture back into saucepan and cook over low heat, sitrring constantly with a wooden spoon, until mixture is thick enough to coat the back of wooden spoon, about 10 minutes. Stir in vanilla. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occassionally until cooled. Cover and transfer to refrigerator until chilled, at least one hour or overnight (I chilled mine overnight).
  4. Pour custard into a 2-quart ice cream maker and process according to manufacturer's instructions until set but not hard. Toward the end of the freezing, add green food coloring, if using. Pour into an air-tight container and stir in cookies and brownie chunks. Swirl in melted chocolate chips. Freeze for at least four hours or overnight.

 

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St. Patrick’s Day Inspiration!

Hey guys!  So I had what I thought would be a GREAT St. Patty’s Day-themed cookie recipe to share with you today but needless to say they didn’t quite meet my expectations when everything was said and done.  They weren’t horrible (actually pretty tasty!), but definitely not the prettiest cookie and not quite what I had in mind when I was making them.  And I’ve decided if I don’t absolutely LOVE the recipe and think it turned out how it should, I just don’t want to share it with you guys.  I want you to have the best!  So I’m gonna do a little more research on this cookie and figure out what went wrong and how I can get it to turn out like I want…in other words, PERFECT.  😉

In the meantime, I wanted to share some green-inspired, perfect for St. Patrick’s Day recipes from some of my favorite bloggers that I thought might get your wheels turning for the upcoming holiday festivities!  These foodies know their desserts and I’m confident you’ll find something delicious!

Enjoy!

Grasshopper Mint Chocolate Bark

 

Grasshopper Mint Chocolate Bark

Skinny Frozen Mint Chocolate Chip Pie

 

Skinny Frozen Mint Chocolate Pie

Green Velvet Cupcakes

 

Green Velvet Cupcakes

Chocolate Mint Whoopie Pies

 

Mint Chocolate Whoopie Pies

Grasshopper Brownie Bars

 

Grasshopper Brownie Bars

 

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St. Patrick’s Day Cupcakes

Thought I’d share some St. Patrick’s Day cupcakes with you all!  I do believe the the rainbow with the pot o’ gold Rolos is my favorite–so cute. Which one do you love??

Shamrocks and Leprechaun Hats by Hoosier Homemade

Green Velvet by Love from the Oven

Guinness Chocolate Cupcakes with Bailey’s Buttercream by Susi’s Kochen and Backen Adventures

Pot of Gold Cupcakes by Confessions of a Cookbook Queen

Mint Chocolate Cupcakes by Fab Foods

Airhead Rainbows and Rolo Pot of Gold Cupcakes by The Fickle Pickle

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St. Patrick’s Day Desserts

I have very fond memories of St. Patrick’s Day as a child.  Especially if the day happened to fall on a schoolday.  We didn’t get just any old lunch for that day…no, we got a lunch filled with GREEN.  Yes, everything was covered in mold!!!!  Ok, not really, that’s actually not true.  My mom never fed us mold.  Not knowingly at least.  Anyway…I distinctly remember cottage cheese tinted with green food dye and shamrock sugar cookies with green frosting.  So healthy, right?  Oh who cares, we loved it and looked forward to it every year!

So, in honor of that fun tradition we had as kids, I found some green desserts for St. Patrick’s Day!  Typically, when you think green and dessert, the first thing that comes to mind is mint.  And I LOVE mint and chocolate combinations.  But I’m sure not everyone is as fond of the flavor as I am so I found a couple more green ideas–pistachio and green tea!  Green tea (or matcha) sounds a little strange but it is actually DELICIOUS in desserts.  And these flavors lend themselves to the possibility of a bit more, shall we say, natural, green color.

Check ’em out!

Mint

Mint Brownies

Mint Oreo Truffles

Mint Chocolate Chip Cookies

Chocolate Grasshopper Cheesecake

Pistachio

Pistachio Bundt Cake

Cranberry Pistachio Cookies

Frozen Pistachio Pie

Pistachio Layer Cake

Green Tea

Green Tea Pound Cake

Green Tea Truffles

Green Tea White Chocolate Cookies

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