These No Churn Mint Chocolate Chip Brownie Popsicles make for a treat worthy of a holiday!
10 days from St. Patrick’s Day folks, so let’s plan something for the party!
Last year at the BHK we celebrated the holiday with my mother’s homemade Irish Soda Bread. A St. Patrick’s Day MUST at our house and a total favorite.
This year it’s No Churn Mint Chocolate Chip Brownie Popsicles! ♥♥♥
Ice cream is not just a summer thing around here. It’s enjoyed enthusiastically all year round.
So have you guys ever tried to make homemade no churn ice cream?
Let me say…easier than easy!
It’s a combination of sweentened condensed milk, heavy cream, semi-sweet chocolate chunks, vanilla and mint extracts and some green food coloring. That’s it!
It literally takes minutes to make.
I’ve actually made a few flavors this winter and I’m smitten with not only how easy it is, but how incredibly smooth and creamy it is too.
Rich minty ice cream studded with an abundance of semi-sweet chocolate chunks coupled with a thin layer of dark, decadent brownie at the bottom makes for a treat worthy of a holiday!
Add some festive green and white sprinkles on top and you’re ready to par-tay! Enjoy!
- 3/4 cup all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1/8 tsp. salt
- 8 Tbsp. (one stick) unsalted butter
- 2 oz. bittersweet chocolate, chopped
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1 14-oz. can sweetened condensed milk
- 2 cups heavy cream
- 2 tsp. vanilla extract
- 1 tsp. mint extract, I use McCormick's
- green food coloring, until you reach desired color
- 1 cup semi-sweet chocolate, chopped (I use Ghirardelii)
- green and white sprinkles
Preheat oven to 350 degrees. Line a 9x9 pan with parchment paper with overhanging sides. Spray with nonstick cooking spray. Set aside.
In a small bowl, whisk together flour, cocoa and salt. Set aside.
In a medium saucepan, combine unsalted butter and chocolate and cook over medium heat until melted and smooth, stirring often. Remove from heat and let cool for 10-15 minutes. Stir in the sugar, eggs and vanilla extract until well combined. Add the flour mixture and stir until just combined. Pour into the prepared pan and smooth the top with an offset spatula. Bake for 20 minutes. Remove from oven to wire rack. Let cool completely.
In a large bowl, whisk together sweetened condensed milk, vanilla and mint extracts and green food coloring until you reach desired color.
In the bowl of a stand mixer fitted with whisk attachment, beat whipping cream until soft peaks form. Fold the whipping cream into the sweetened condensed milk mixture until well combined. Add the chopped chocolate. Pour the ice cream over the cooled brownie crust. Use an offset spatula to smooth the top, then sprinkle with a mixture of green and white sprinkles.
Freeze for about 45 minutes and then insert sticks all the way down through the brownie layer to make 16 individual popsicles. I just glide a sharp knife over the top of the ice cream to outline the 16 popsicles and then I insert the stick into the middle of each square. When finished, return to the freezer until fully frozen.
Remove from the freezer and using the overhangs, life the popsicles from the pan. Cut the ice cream into 16 popsicles. Store in freezer.