I’ve always wanted an ice cream maker. OK, I’ve wanted a kitchen-aid mixer longer, but the ice cream maker makes a close second.

Instead of making brownies and buying ice cream to eat the two together, why not put the two together initially and enjoy in one creamy bite? So here it is.

ingredients:

– one can of sweetened condensed milk
– 1/2 cup milk
– 1 TSP peppermint extract
– 2 cups heavy cream
– 1/3 cup chopped almonds
– 1 batch of olive oil brownies. (recipe below)

OLIVE OIL BROWNIES
– 1/3 cup flour
– pinch of baking powder
– 1 1/2 TSP cocoa powder
– 1/4 cup brown sugar
– 1 TBSP olive oil
– 1 TBSP plain yoghurt
– 1 TBSP egg white
– 2 TBSP water

brownies:

– preheat oven to 350/180 degrees and line a small loaf pan with parchment paper.
– in a small bowl, stir in the flour, powders, and sugar together.
– add in the rest of the ingredients and stir until combined.
– pour the mixture into the lined pan and bake for 8-10 minutes. You want them to be more gooey than normal, as they will harden up once they’re frozen.
– remove from pan and cut into small cubes and allow it to cool completely. (you can being making the ice cream as you wait for them to cool down)

ice cream:

– stir the milks and peppermint extract together.
– in a separate bowl, whisk the heavy cream until thickened (soft peak forms)
– fold the whisked cream into the milk mixture and add in the chopped almonds and brownie chunks. (save some almonds and brownies for garnish, if you want)
– pour the mixture into a loaf pan and sprinkle the remaining almonds and brownies on top.
– freeze overnight before serving.