Chocolate Paste 

1. Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan. Add ¼ cup cocoa powder and ¼ cup water. 
2. Put the pot over medium heat and stir until melted and smooth. Take off the heat.

Ice Cream 

1. In the medium bowl add the chocolate paste, the cream base and peppermint oil, whisk until smooth.
2. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
3. While the ice cream is churning, crumble up the brownie bites.
4. During the last minute of churning, add the brownies to the ice cream.
5. Turn off the machine and remove the dasher. 
6. Fill the ice cream container. 
7. Cover and freeze for 8 hours or overnight.