Mint Brownie Ice Cream

In a large bowl, stir sweetened condensed milk and peppermint extract. Set aside.

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.

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.

Gently fold in brownie chunks and mini chocolate chips. Pour into a freezer-safe container (I always use a loaf pan).

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.