Mint Chocolate Chip Brownie Ice Cream Cake

 

Ingredients 

For the Brownie Layer:

1 1/4 C Granulated sugar

6 tbsp. unsalted butter

1/2 C unsweetened cocoa powder, plus 2 1/2 tbsp. 

1/4 tsp. kosher salt

2 large eggs

1/2 C all-purpose flour

1/2 tsp. vanilla extract

For the no-churn mint chocolate chip ice cream layer: 

2 C heavy whipping cream

14 oz. sweetened condensed milk

2 1/2 tsp. peppermint extract

1/8 tsp. kosher salt

1 drop kelly green gel-paste food coloring (optional) 

4 oz. semi sweet chocolate , finely chopped

For the Garnishes: 

3/4 C heavy whipping cream

1/3 C powdered sugar

1 tbsp. chocolate vermicelli (or chocolate sprinkles)  

Directions

To make the brownie layer: 

1) Preheat the oven to 325 degrees. 

2) Mist a 9 inch springform pan with non-stick spray. 

3) Place the sugar, butter, cocoa, and salt in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch. 

4) Add the eggs one at a time, stirring after each addition. 

5) Stir in the flour.

6. Stir in the vanilla. 

7) Transfer the batter to the prepared pan, and bake for 30-35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pan, then layer with the no-churn mint chocolate chip ice cream and freeze. 

To make the no-churn mint chocolate chip ice cream layer: 

1) Place the cream in a large mixing bowl and whip on medium-high speed until it holds stiff peaks. 

2) Fold in the condensed milk, peppermint extract, salt and gel-paste food coloring until well-combined. 

3) Stir in the chopped chocolate and spread the mixture over the cooled brownie layer. 

4) Freeze until hard, remove the sides of the springform pan, and garnish with whipped cream and chocolate vermicelli. 

To  Garnish: 

1) Place the cream in a medium mixing bowl and whip on medium-high speed until fluffy. 

2) Add the powdered sugar and continue to whip until the mixture holds stiff peaks. 

3) Transfer to a 16-inch featherweight piping bag fitted with a 4B tip, and pipe a large shell border around the perimeter of the cake. Pipe smaller stars just inside the shell border, then sprinkle the whipped cream with chocolate vermicelli 

Prep: 40 minutes

Cook: 30 minutes

Total: 1 hour 10 minutes

Freeze: 2 hours

Serves: 8 

You can choose to omit using the piping bag and just spread the whipped cream all over the top of the cake. You can also change it up with the garnish and use different types of sprinkles depending on when you make this and what the holiday / season is. I chose to do fall / halloween colors etc because of it being the fall time.