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–+ servings
Mint brownie ice cream being served in a bowl.
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Mint Brownie Ice Cream

An easy to make no churn mint ice cream mixed with brownies makes the perfect frozen sweet treat for hot summer days or any day the craving for ice cream strikes!
Prep Time15 minutes
Set in Freezer6 hours
Total Time6 hours 15 minutes
Servings: 8
Calories: 508kcal
Author: Karin and Ken

Ingredients

Instructions

  • Gather together the ingredients to make mint brownie ice cream.
    Ingredients to make mint brownie ice cream on the counter.
  • In a large bowl, whip together the heavy cream until it begins to form soft peaks.
  • Add the condensed milk, peppermint extract, and food coloring to the whipped cream. Mix together until smooth and the food coloring is fully incorporated into the ice cream base.
    Ingredients added to whipped cream to make mint brownie ice cream.
  • Add the crumbled brownies and stir into the ice cream mixture until the brownie pieces are evenly distributed.
    Adding brownies to mint ice cream mixture.
  • Pour the ice cream mix into a 9x5 inch loaf pan and allow the mixture to set in the freezer for 4-6 hours.
    Brownie mint ice cream in a loaf pan ready to freeze.
  • After about 4 hours the mixture should be frozen enough to serve without being too difficult to scoop. After 4 hours, you may need to let the mixture thaw for a minute or two on the counter. The setting time just depends on your freezer.
    Ice cream balls scooped in loaf pan with frozen ice cream.
  • Serve up in a bowl or your favorite ice cream cone.
    Ice cream cones in holders filled with scoops of mint chocolate brownie ice cream.
  • Enjoy!
    Brownie mint ice cream served up in a glass and in cones on the table.

Notes

Expert Tips:
  • The time it takes for the ice cream to set depends on your freezer. Usually after four hours, the ice cream is set and ready to eat and by six hours it's quite hard. If you haven't frozen ice cream before, check it at different intervals to see how quickly it freezes.
  • Don't skip whipping the ice cream. It's what creates the creamy texture and keeps all the brownies from sinking to the bottomf of the loaf pan before the mixture freezes.
  • To speed up the time needed to whip the cream, make sure the heavy cream is very cold. Also use a cold metal bowl and electric hand mixer to beat the cream.
  • Use any store bought already prepared brownies, your favorite brownie mix made in advance or cook up some our Grasshopper Brownies to mix in. Just be sure that if you bake fresh brownies, they are fully cooled before you mix them into the ice cream.

Nutrition

Calories: 508kcal | Carbohydrates: 51g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 211mg | Potassium: 312mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1028IU | Vitamin C: 2mg | Calcium: 207mg | Iron: 2mg