Mint Brownie Ice Cream

• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1/2 teaspoons Peppermint Extract, Or More If You Love A Strong Mint Flavor
• 2 cups Heavy Whipping Cream
• Green Food Coloring (optional)
• 2 cups Brownie Chunks
• 1 cup Mini Chocolate Chips
• 3 Tablespoons Hot Fudge Sauce, Room Temperature

1. In a large bowl, stir sweetened condensed milk and peppermint extract. Set aside.
2. In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream and green food coloring, if using. (I'm sorry, I can't give you a drop amount of food coloring as I used gel, but I would say somewhere between 3-5 drops. Start on the low end, you can always add more later.) Whisk until stiff peaks form.
3. Using a rubber spatula, fold whipped cream into sweetened condensed milk until thoroughly combined. If you need to add more food coloring, go ahead and do it now.
4. Gently fold in brownie chunks and mini chocolate chips. Pour into a freezer-safe container (I always use a loaf pan).
5. Pour fudge sauce on top of ice cream and briefly swirl with a knife to incorporate. Cover and chill for 4-8 hours, or until firm.

milk, if, cream, green food coloring, brownie chunks, chocolate chips, sauce

Taken from tastykitchen.com/recipes/desserts/mint-brownie-ice-cream/ (may not work)