But, lately I’ve been having a chocolate problem, or more specifically, an Oreo and brownie problem. (All of my problems seem to be the good kind.)
I wanted mint chip ice cream on steroids—juiced up with some fudgy brownies and crumbled Oreos and maybe a tall glass of milk to boot. Like, if Shake Shack and Betty Crocker had a lovechild, it would’ve been this carnival side show of a dessert: Oreo-stuffed-brownie sundae, with mint cookies-n-cream ice cream.
Yes, you read that correctly, but one more time for dramatic effect: Oreo-stuffed-brownie sundae, with mint cookies-n-cream ice cream.
Oreo-Stuffed-Brownie Sundae with Mint Cookies-n-Cream Ice Cream
PRINT full size. Makes about 8-10 brownies, depending on how you cut them
- 1 Box of your favorite brownie mix
- Eggs and oil/butter (as called for by your brownie mix)
- 4 tablespoons of hot fudge topping
- 1 box of Oreos (as you can see, I used the Whole Foods brand)
1. Preheat oven according to brownie box instructions.
2. Spray 8×8 baking dish with cooking spray (or I used a 9 inch spring-form pan because my 8×8 dish was holding a beet and fennel salad).
3. Crumble 4-5 Oreos in food processor or in bag with a hammer (yes, that’s what I did).
4. Mix brownie batter according to box instructions (including the eggs and oil). Add 1 tablespoon of hot fudge topping into the batter.
5. Layer 2-3 tablespoons of brownie batter on the bottom of your 8×8 dish. Should be a very thin layer and probably won’t cover the whole bottom. That’s okay.
6. Place Oreos on top of bottom batter layer, placing them close together so that they cover the bottom of your dish.
7. Spoon/pour the remaining 3 tablespoons of hot fudge topping on the Oreo layer. Spread as evenly as possible.
8. Spoon and spread the remaining brownie batter on top of hot fudge layer.
9. Bake according to your box instructions. Brownies should be gooey!
10. Remove from oven and allow to cool completely (if you can wait that long). Cut with a pizza cutter into even pieces.
Mint Cookies-n-Cream Ice Cream
PRINT full size. Makes about 1 quart.
- 1 cup whole milk
- 1/3 cup of sugar (less sugar is needed due to added sweetness of the crushed Oreos)
- 2 cups heavy cream
- pinch of salt
- 2 cups packed fresh mint leaves (about 1-2 bunches), washed and dried
- 5 large egg yolks
- About 5 Oreos (crushed and crumbled)
- About 2 large brownies (cut up, crushed and crumbled)
2. Once the mixture is hot and steaming, remove from heat, cover, and let stand for at least an hour to infuse the mint flavor. I like to put it in the fridge, leaving the mint in the cream to infuse overnight.
3. Remove the mint with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Once the flavor is squeezed out, discard the mint.
4. Pour the remaining 1 cup of heavy cream into a large bowl and set the strainer over the top.
5. In a separate bowl, whisk together the egg yolks.
6. Re-warm the infused minty milk mixture in a saucepan over low heat. Make sure not to boil. Then slowly pour some of the warm mint mixture into the yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
7. Cook the custard, stirring constantly with a heatproof spatula, until the mixture thickens and coats the spatula. If using an instant read thermometer, it should read around 170 degrees.
8. Immediately strain the mixture into the bowl with your 1 cup of cream. Allow to cool before putting in the fridge.
9. Refrigerate the mixture thoroughly, preferably overnight. Then freeze it in your ice cream maker according to the manufacturer’s instructions.
10. Add the crushed Oreos and brownies to the ice cream when it has become mostly frozen (or semifreddo). Mix in by hand or in machine.
11. When finished, cover and freeze until firm. Store in a freezer proof container
Sundae: To assemble, warm up Oreo-stuffed-brownie. Layer with scoops of cookies-n-cream mint ice cream. Top with hot fudge, whipped cream and more crushed Oreos!