Shamrock Mint Fudge Brownie Ice Cream

What better way to celebrate St. Patrick’s Day than with a heaping scoop of shamrock mint fudge brownie ice cream?  The fresh mint taste really stands out in this ice cream flavor and is a nice compliment to the rich fudge brownie pieces swirled throughout.

Shamrock Mint Fudge Brownie Ice Cream

Shamrock Mint Fudge Brownie Ice Cream

The Mint Fudge Brownies
1/2 cup semi sweet chocolate, chopped
1/4 cup dark chocolate, chopped
5 tbs butter
1 egg
1/3 cup sugar
1/4 cup flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup andes mints, chopped

The Ice Cream
2 1/2 cups heavy cream
1 1/2 cups whole milk
3/4 cup mint leaves, chopped
1/3 cup sugar
1 tsp vanilla
1/2 tsp salt
1/8 cup vanilla vodka
2 tsp peppermint extract (optional)
green food coloring

The Chocolate Shamrock
1 oz semi sweet chocolate
1 sandwich size plastic bag
parchment paper

Baking the Brownies
Preheat oven to 350 degrees.  In a small saucepan, melt the two types of chocolate with butter over low heat.  Set aside once completely melted and allow to cool.  In a medium sized mixing bowl, cream egg and sugar.  Slowly mix in chocolate and butter mixture.  Stir in flour, salt and baking powder.   Spread batter in bottom of a greased 8 x 8 inch square baking dish.  Bake for about 15-20 minutes or until toothpick inserted in center comes out clean.  Do not over bake.  You want these to be fudgey and not too dry.  This will make for much more decadent brownie chunks in your ice cream.  Once removed from oven, allow to cool completely.

Making the Ice Cream
In a small saucepan combine the milk, 1 cup of the cream and the mint leaves.  Cook over medium heat until bubbles form around the edges of the pan.  Remove from the heat and allow to steep for 20 minutes.  Whisk together all remaining ice cream ingredients (besides the food coloring and peppermint extract) in a large bowl until sugar has dissolved.  Once steeped and cooled, pour mint and cream mixture into the mixing bowl through a strainer to remove all mint leaves.  Whisk again to combine.  I ended up adding peppermint extract to the mixture as well because I wanted a stronger mint taste.  I would recommend tasting the mixture before adding this though; you may find that it is minty enough for you with just the fresh mint leaves.  Then add 3 drops of green food coloring and whisk again.  Keep adding drops of food the coloring until you achieve your desired green color.   Pour into ice cream maker and churn for 25-30 minutes or until ice cream forms.  Place in the freezer to finish freezing.  After about an hour, remove brownies from pan and cut into small chunks.  Remove ice cream from freezer and fold in brownie chunks.  Place back in freezer for another 2 hours or so to become firm.  Once firm, scoop into bowls and garnish with fresh mint leaves and chocolate shamrock (see how to make this below).

Making the Chocolate Shamrock
In a small bowl, melt the semi sweet chocolate (I used the microwave for 30 second intervals to melt the chocolate, stirring after each interval until the chocolate is completely melted).  Scoop the melted chocolate into the plastic sandwich bag and gather all of it towards one corner of the bag.  Cut the tip of the corner of the plastic bag off (we are basically making a disposable pastry bag).  Cut a small square of parchment paper and pipe the melted chocolate into the shape of a shamrock onto the parchment paper.  Place parchment paper with the shamrock on it into the freezer (this will take about 15-20 minutes to become solid).Shamrock Mint Fudge Brownie Ice Cream Unicorn

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One Reply to “Shamrock Mint Fudge Brownie Ice Cream”

  1. I love it!! Gorgeous photo too! It sounds so delicious! I can’t wait to try it.
    May the luck of the Irish and Unicorn be with you!

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