Know that moment when you you’re about to do something you shouldn’t… something really bad.
Like, there’s not the faintest shadow of a doubt that this is a terrible idea, but you know you’re still gonna go through with it because you’re a…
I can’t call you names. I don’t know you like that.
But, that was so me when my brain birthed the idea for these.
The thing is, this month just so happens to be National Ice Cream Month.
And even though that’s a totally ludicrous declaration, how am I—a most avid ice cream enthusiast— to let the occasion pass without due recognition? That would be unpatriotic. Might as well just spit in America’s face.
I couldn’t be that girl.
Plus, as much as I love cookies and cake and pie, ice cream rests atop my dessert pyramid.
Which is exactly how it should be since all those things are epically improved once you add a scoop of ice cream on top.
This should definitely be an inverted pyramid, cause you eat the most of what’s at the base. That makes sense, right?
I’m saying yes okay, ice cream… solid place at the top of the inverted desert pyramid.
As I was saying, there’s too much to love about ice cream. I don’t need to tell you that. I mean, good luck finding a soul alive who doesn’t like ice cream. Lactose intolerant people like ice cream for goodness sake.
This sweet creamy pleasure truly does deserve its own designated month.
So how best to honor such dairy divinity?
My original thought process was something along the lines of making frozen yogurt.
Obviously, this idea died fast. July isn’t National Fro-Yo Month.
This is a celebration of ice cream. Who would I be trying to healthify such a fine sentiment?
Not Darcy S. Lenz, that’s for sure.
Save the fro-yo for August.
So then I think, well I’ll bake cookies and make ice cream sandwiches.
Everybody loves ice cream sandwiches. They’re delicious. It’s a sandwich… with ice cream in it.
But no. That’s not right either. Not for National Ice Cream month.
Alright then, when is ice cream at its absolute best?
A.) When it’s loaded with chunks of other great junk.
B.) When it’s sitting on a brownie.
I knew it was wrong… but there was no turning back.
There’s so many ways you could steer this train. Like way more than 31, Baskin Robbins.
For me, it had to be mint chocolate chip.
One of my first ever distinct ice cream flavor romances…
We met one sweltering south Georgia afternoon at the local Dairy Queen. My nana brought dear brother and myself in for a cool summer treat and as the young pint-sized version of myself licked away at a plain chocolate soft serve, she noticed something funky going on with Nana’s cone– it was green.
After procuring a taste of the curious substance, lil Darc says, “I wants that.”
Green with envy at Nana Norma’s green ice cream, I concluded that mint chocolate chip was to be my new favorite.
A lovely moment in my dietary history, for sure.
When an occasion calling for ice cream arises, I typically find myself sidetracked by things striped with caramel, swirled with peanut butter, and bombarded with chunks of cookie dough and candy.
You can’t really do stuff like that with mint chocolate chip.
Peanut butter, caramel, mint, heath bar, cookie dough…. one of these things is not like the others, one of these things just doesn’t belong.
Still, mint chocolate chip is perfection in and of itself.
Pure, bright, refreshing, ideal for summer.
Not to mention, it’s always fun reigniting an old flame.
DSL + MCC= 4ever.
This being a month-long, nation wide celebration—aka a BFD ((big freaking deal))— just eating a bowl of mint chocolate chip ice cream isn’t really gonna cut it.
No see, that’s not festivity… that’s what I would call weak.
We don’t play like that around here. Go big, or go home yo.
As in, we need crunchy, we need creamy, we need rich, we need decadent… and we really need a brownie somewhere up in here.
On top of that, we’re gonna have us a dense fudgey brownie base.
Then, comes the cat’s meow if you will… our ice cream layer.
We’ll coat the whole shebang with a layer of white chocolate ganache.
And finally seal the deal with a decorative dark chocolate drizzle.
I’ve pretty much decided that it’s just gonna be easier to accept getting fatter with dignity, and go buy some larger pants.
Like we said, go big or go home, right?
I’m actually really kinda looking forward to going home right about now.
Shoot, I can do both. I’ll go home big… that works.
Anyway, happy Ice Cream Month!
Mint Chocolate Brownie A La Mode Slice
for the cookie crust
- 1 (10 oz) package chocolate mint cookies, crushed
- 1/2 stick butter, melted
For the brownie layer
Adapted from Brown Eyed Baker
- 4 oz dark chocolate, chopped
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
For the ice cream layer
- 1 quart mint chocolate chip ice cream
- 1/2 cup heavy whipping cream
- 1 tbsp butter
- 6 oz white chocolate, chopped
- 6 ounces dark chocolate
Preheat oven to 325 degrees F. Line a 9×13-inch pan with foil, with enough to hang over all four sides. Butter the foil and set aside.
Combine the cookie crumbs and melted butter. Mix until crumbs are moist and evenly coated. Press the crumbs in a single firm layer along the bottom of the prepared pan. Bake the crust for 10 minutes. Remove from oven and set aside on a wire rack. Leave oven temperature at 325 degrees F.
In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and sugars until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined.
Add the flour and mix just until combined (don’t over-mix). Spread the batter evenly over the cookie crumb crust. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely. If brownie layer is uneven on top press it gently into a compact uniform surface.
Remove the ice cream from freezer and allow to soften significantly. Spread the ice cream in an even layer over the brownie base. Freeze until completely re-hardened (1-2 hours).
Place the white chocolate in a heatproof bowl. In a saucepan over medium heat, bring the butter and heavy cream to a boil. Pour immediately over the white chocolate and allow to stand for about 5 minutes. Whisk until smooth. Pour the white chocolate ganache over the frozen ice cream layer and smooth with the back of a spoon. Return to freezer.
In a saucepan over low heat, melt the remaining dark chocolate, stirring often. Drizzle the melted chocolate over the top of the white chocolate ganache. Cover and return to freezer. Cut into slices using a large sharp knife when ready to serve. Serve immediately.