As much as I love baking from scratch, it’s sometimes hard to resist an easy boxed mix—especially when it tastes like THIN MINTS! I recently tried this brownie mix, which was exactly the gooey, chocolatey, minty goodness I was hoping for. Since my husband and I didn’t need to eat an entire pan ourselves (although we easily could have…) I decided to use them for a new recipe: chocolate Thin Mint brownie ice cream! It’s really easy to make as long as you have an ice cream maker. This may seem like an item you would use once and then leave in the pantry to collect dust, but we surprisingly use ours a lot! We’ve made a variety of flavors, including pumpkin and chocolate chip cookie dough (Rob’s favorite!). My mother-in-law gave us this Cuisinart ice cream maker for Christmas a couple of years ago and we’ve been really happy with it! The one linked is a slightly newer model than ours plus it’s PINK! When I saw that I considered buying a second one… but thankfully I have some self control. Just not when it comes to ice cream. Hope you guys enjoy it as much as we do!
| Servings |
1 quart
|
- 1 box Pillsbury Thin Mint Brownie Mix plus water, oil and egg
- 6 egg yolks
- 1/2 cup sugar
- 3 Tbsp. cocoa powder
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 5 ounces semi-sweet chocolate chips
- 1/2 tsp. salt
Ingredients
|
|
- Bake the brownies according to the directions on the box, then set aside to cool.
- In a medium-sized bowl, whisk together egg yolks and sugar until slightly thickened and light in color, about 3 to 5 minutes. Add cocoa powder and whisk until no lumps remain. Gradually add whole milk and heavy cream, whisking constantly. Pour into saucepan.
- Heat dairy mixture on medium-low and cook, whisking constantly, until mixture thickens and reaches 180°F. Remove from heat and mix in chocolate chips, stirring until fully melted. Add salt to taste, then pour into a medium-sized bowl. Cover with cling wrap, pushing it all the way down so that it touches the surface of the ice cream base to prevent a skin from forming. Chill for at least 8 hours or overnight in the refrigerator.
- When fully chilled, churn in an ice cream maker according to manufacturer’s instructions. Chop brownies into small pieces (we used about 2/3 of the brownies). When only a few minutes remain, add brownie pieces and continue churning. Once they are fully incorporated, transfer ice cream to air tight container and freeze for at least two hours before serving. Or serve immediately if you like it softer, similar to the consistency of a Blizzard.
The Comments
mahryska
back to catching up with fave bloggers and getting inspired…
kisses from dubai ❤️
http://www.mahryska.com
Julia Mazzucato
yum! I love Thin Mints. I’ve actually been making a breakfast smoothie with raw cacao and peppermint that taste like thin mints!
Julia・Little Miss Haute Couture
Christie Moeller
OMG YUM! This looks incredible.. bye bye diet! LOL
http://icanstyleu.com/blog/
Elizabeth
This looks incredible! So happy to have just discovered you blog – I will be favouriting some of your treats for sure
xx
Lizzie | Takeoffs & Landings
Heidi D.
This looks absolutely delectable! So happy to have discovered your blog! Pinned and I’ll be following along:) happy new year!
Heidi || Wishes & Reality
Sonia / Chanel
Another mouth watering recipe, can’t wait to try it! Love these pictures.
Chanel | Je M’appelle Chanel
Amanda Pamblanco
This looks so good. Anything chocolate and brownie is the best!
xx,
amanda
http://www.thegirlfromvegas.com
Adam York
That is a seriously tasty looking cake!
Your Average Guy Style
Dora Toubanaki
wow! great idea! I should NOT try it or else i will be going waaay out of my plans to lose weight!
This seriously sounds amazing!!!
Dora
http://www.BangsBang.com
Tina Phan
SERIOUSLY drooling right now!! I love mint ice cream and brownie!!!
Tina
http://www.justatinabit.com