In honor of St. Patty’s Day!
How do I describe St. Pat’s Day at UMR (Univ. of MO.-Rolla) where my husband went to college and where I showed up for every St. Patrick’s day to help celebrate the holiday.
Well, green food from the frat house, green mashed potatoes, milk, beer, all the guys sporting beards (or trying to – took my husband all year to grow one) and helping to build (or add the paper) to the floats that were all mechanical and unbelievable; but what would you expect from an engineering school.
So, when bunco rolled around this month and the hostess said “think green” for St. Patrick’s Day my first thought goes back to Rolla and where we spent the first year of our married life; and I have to say, living next door to the frat house was fun, and I remember a few guys showing up all the time for food; I guess I have always liked feeding people.
I signed up for dessert for bunco for March and thinking of something green was going to be a challenge because it needed to be a frozen dessert since I wasn’t getting back in town until the day of bunco.
This dessert is so easy that I’m almost embarrassed to post it, but why not, and if you don’t want to make the brownies, just substitute a chocolate wafer cookie.
This recipe using chocolate shell (I’ve made from scratch before but not this time.) is so much fun (if you can say that about a recipe). The liquid chocolate immediately turn to a smooth shell when quickly poured onto the top of the frozen dessert and quickly gets sprinkled with some chopped pistachios and Andes mint pieces. Pop it in the freezer and you will have a beautiful Mint Chocolate Chip ice cream dessert. (Afterthought — after using the magic shell it really hardened like it was suppose to on the top of the ice cream dessert and so it was a little hard to cut without cracking. I may use Hershey’s hot fudge sauce the next time – thick and it will stay softer to cut after frozen.) But, the chocolate shell looked so smooth on top and as you can see from the photos, it didn’t crack that bad.
BLAST FROM THE PAST: Looking for a new breakfast treat? Try my Eggs Rothko, beautiful colors and great taste.
The way it was served at bunco last week.
Using any boxed brownie mix, bake in the springform pan and slice or divide the batter in half and bake twice (That’s what I did because I didn’t want to try and split it evenly.) (OR, see notes on easier method.)
On the first layer of baked brown, top with half of the mint chocolate chip ice cream.
Have your Andes mint chips and pistachios ready to sprinkle because the chocolate shell will harden almost immediately.
Sprinkle some of the chopped pistachios and the Andes mint pieces on top of the first layer of ice cream.
Add another layer of brownie and then the rest of the ice cream.
Smooth the ice cream to cover entire pan.
You kind of need two sets of hands for this. Squirt on the Magic Shell and quickly sprinkle with Andes Mint bits and chopped pistachios. (See my notes below or maybe a better way to make the top.)
Decorate with swirls of whipped cream, cut and enjoy.
- 1 box brownie mix (whatever kind you want) (plus ingredients to make brownies)
- 1/2 gallon Blue Bell Mint Chocolate Chip Ice Cream, thaw enough to cut
- 1 bag Andes Mint Bits
- 3/4-1 c. roasted pistachio nuts, chopped
- 1 bottle Magic Shell chocolate topping (or use Hot Fudge Topping*)
- Whipped Cream and mint for garnish, optional
- Mix the brownies according to package. I lined the springform pan with waxed paper and baked half the brownie, turned out, washed pan and did again for second layer, rather than make one big round and try to slice it. (See note below about brownie; a lot easier than my method.) Sprinkle abut 1/3 cup of the Andes Mint bits over the unbaked brownie and bake at 350 for about 10 minutes. (If you bake in one large pan, sprinkle about 2/3 cup of the Andes Mint bits over the whole pan. The brownies will take longer to bake if you do it in large pan; bake according to package directions.)
- Put half of the brownie in the bottom of springform pan. If using brownie crumbs, then press them down to cover the bottom of pan. Top this layer with half of the ice cream and sprinkle the ice cream with about 1/2 of the pistachio nuts and a few more of the mint bits. Top with remaining brownie and then the rest of the softened ice cream. (The ice cream needs to be soft enough to spread and make smooth. Work fast so the ice cream doesn't melt too much.)
- I put in the freezer at this point and the next day I took out and added the Magic Shell topping and quickly add the remaining pistachio nuts and more Andes Mint bits. You have to do this quickly or have someone help because the magic shell will harden very quickly. If you are using the hot fudge topping then you can easily take your time and spread it across the ice cream and then top with the nuts and mint bits. Freeze until solid, overnight best.
- When ready to serve, run a knife around the outer edge of the springform pan to release. Cut into slices and top with whipped cream and mint leaves for garnish.
- Instead of using the magic shell (which is fun to watch harden but hard to slice through neatly) I'm going to use a Thick Hot Fudge (do not heat) topping the next time and the nuts and mint bits will stick better and it will thaw nicely and cut a little neater. Delicious no matter how you make it.
- Instead of doing the brownie rounds like I did, just bake your brownies in a 9 x 11" pan and when they are baked and cooled, crumbled and divide in half for the two layers.