Hola chiquitas/chiquitos, I’m in Spain atm, which is why my pinterest/instagram have stopped for the week, but thanks to the funky internet world I’m able to pre-write a post that can be automatically published whilst I’m away.
I can tan and you can look at ice cream photos.
Like a LOT of ice cream photos (there were more, I didn’t think you’d be too thrilled if I uploaded them all..)
It’s a win-win situation.
I had the pictures of this ice cream on my instagram a while ago, I don’t think anyone guessed the final flavour. It’s pretty obvo that it’s pistachio, and brownie. But it’s also MINTAYYY! Heck to the yes.
Pretty much a mix of my three top flaves – mint choc chip, pistachio and brownie.
Side note: the brownies look super dark, basically black in the photos, because we had no normal cocoa powder left so I ended up using the Hershey’s MEGATRON DARK one instead (I know ‘megatron dark’ is not the real name of the cocoa powder, but I can’t remember what its actual name is and cba to go downstairs to check)
Also side note: my recipe makes such a good amount of brownie chunks, I think about 3 or 4 brownies worth. So you don’t have to do the ‘dig-through-the-container-to-find-and-eat-all-the-brownie-chunks’ thing that I um.. totally don’t do….. :/
I was also a keen bean and dipped the ice cream cones in chocolate (70 percent ofc, who do you think I am) and chopped pistachios. I haven’t included this step in the actual recipe, because I think it’s pretty easy to tell how and what I did. Plus I doubt anyone is as keen as me to decorate their ice cream cones.
I also painted my nails SO COOL-LY time I made this ice cream, it was so sparkly and amaze. Chipped as always. Nbd.
As I type this, I have red sparkly nail varnish on and it makes me feel like Dorothy’s shoes in the Wizard of Oz (totally rad right?)
So also what happened when I was shooting this was that the ice cream started to melt majorly quickly (we’ve been having a heat wave and I am not adapted to deal with this heat. Nor is the ice cream). Then the random chocolate that I’d drizzled onto the ice cream just literally fell off.
You can see it in the above photo. It looks like a spider.
I think it’s cute.
I also now want to make more chocolate-pistachio spiders. Don’t judge, they are delicious.
Sorry for how disjointed this post is. I described my mind on instagram as being like the above photo and I was not lying, the HEAT makes me unable to hold a train of thought for even less time than usual.
But I can put together a few very words to make an emotional and gripping sentence:
Make this ice cream because it is awesome.
- one (14 oz / 397 g) can of sweetened condensed milk
- ½ cup (125 ml) milk (I used 1%)
- 1 tsp peppermint oil / extract
- 2 cups (500ml) heavy cream
- ⅓ cup (~5 tbsp) pistachios, finely chopped
- 1 batch of cooled olive oil fudge brownies (recipe below)
- ⅓ cup (45 g) all purpose flour
- a pinch each of salt and baking powder
- 1½ tbsp cocoa powder
- ¼ cup (50 g) brown sugar
- 1 tbsp olive oil
- 1 tbsp plain yogurt
- 1 tbsp egg white
- 2 tbsp water
- Stir together the milks and peppermint oil. Whisk the heavy cream until just thickened (soft peak stage).
- Fold the whipped cream into the milk mixture along with the chopped pistachios and brownie chunks (reserve a few tbsp of the pistachios + brownies for decoration if you want).
- Pour into a loaf pan sprinkle with the reserved pistachios + brownie chunks. Freeze for 6+ hours, until solid.
- Preheat your oven to 350 F (180 C), line a small loaf pan with kitchen foil or parchment paper + spray/brush lightly with oil.
- In a small bowl, stir the first 4 brownie ingredients together, add the rest of the ingredients and stir until combined.
- Scrape into the lined pan and spread out with moistened hands. Bake for 8-10 minutes - you want them to be super gooey, even more so than you usually do with brownie because they need to still be soft once frozen.
- Remove from the pan by lifting the foil/parchment up, and cut into small chunks. Let cool completely before adding to the ice cream mixture.