Happy 18th Birthday Scott!!
Idea adapted from Annie’s Eats
For the brownie base:
1/4 cup + 1 tbsp all purpose flour
1/4 tsp salt
1/2 tbsp unsweetened cocoa powder
3 oz dark chocolate, chopped
1/4 cup unsalted butter, cut into 1″ pieces
1/4 tsp instant espresso powder
3/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1/2 tsp pure vanilla extract
- Preheat oven to 350 degrees and line 12 muffin tins with foil liners
- In a medium bowl, whisk together flour, salt, and cocoa powder
- Put the chocolate, butter, and instant espresso powder in a large bowl and set over a saucepan of simmering water, stirring occasionally until completely smooth
- Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. Allow mixture to come to room temperature
- Add the egg and mix until combined.
- Add the vanilla and stir until combined — do not over beat batter at this stage
- Sprinkle the flour mixture over the chocolate mixture and fold the flour into the chocolate with a spatula until just incorporated.
- Use a 1 tablespoon measure to distribute the brownie batter into each liner. You may have a bit left over, use it as you wish!
- Bake for about 10 minutes, or until cake tester comes out clean
- Leave liners in the tin, and place on a wire rack to cool to room temperature
- Once cooled, place in the refrigerator until you’re ice cream is ready
For the Mint Oreo Ice Cream:
1 cup heavy cream
3/4 cup whole milk
1/4 cup + 2 tbsp granulated sugar
2 large egg yolks
1/2 tsp vanilla extract
3/4 tsp peppermint extract
Green food coloring (optional)
15 Mint Creme Oreos, crushed
- Make sure your ice cream maker bowl has been in the freezer for at least 12 hours
- Bring cream and milk to a simmer in a large pot over medium-low heat. Stir occasionally, but do not allow mixture to reach a boil.
- While the cream is heating, beat sugar and egg yolks in the bowl of an electric mixer until mixture becomes smooth, thick, and light in color. While mixer is still on, add 1 cup of hot milk mixture to the eggs to temper them.
- Transfer egg mixture back into the pot, and continue to cook for about 5 minutes, or until it coats the back of a spoon.
- Remove from the heat, and stir in extracts and food coloring.
- Transfer mixture to a bowl, and cover with plastic wrap so that it touches the surface of the mixture as to prevent a skin from forming on the top. Refrigerate overnight, or until thoroughly chilled.
- Freeze mixture in an ice cream maker according to the manufacturer’s instructions (mine is 25 minutes). When the ice cream is done, add the crushed Oreos and incorporate using a spatula.
- While ice cream is soft, fill each liner to the top with ice cream and level off with a spoon or knife. It is best to keep the liners in the pan for this part so they are more stable as they freeze.
- Place the pan in the freezer for 45 minutes to an hour, or until solid
- When read to serve, remove cupcakes from the freezer 5-10 minutes before serving. Top with whipped cream, chocolate sauce, and enjoy!
Recipe yields 12 ice cream cupcakes. Double the ice cream recipe and keep a pint around just because :)