This mint chocolate chip brownie ice cream cake makes a beautiful and special summer treat.  It looks fancy but it’s super-simple to make, with no ice cream maker required!  

Mint Chocolate Chip Brownie Ice Cream Cake- a layer of homemade no-churn mint chocolate chip ice cream layered over a brownie crust. Swoon!

Good morning, my friends!  This week I am on vacation with my family, so I’m going to do my best to keep this post short and sweet!

I have more ice cream for you!

I think this is probably going to be the last ice cream post you see from me this year.  After this week, I’m finally going to give in to back-to-school.  I stretched summer out as long as I could!  And mint chocolate chip seems to me a fitting farewell to summer.

Mint Chocolate Chip Brownie Ice Cream Cake- a generous layer of homemade no-churn mint chocolate chip ice cream over a chewy brownie crust. Swoon!

Especially when paired with chewy, fudge-y brownies!

We are making this into a cake, which I know, sounds a little intimidating but I promise you it’s anything but.  The springform pan does all the work- the rest is easy!

Mainly because I took a serious shortcut here.

In my last post I kinda went on and on about old-fashioned churned ice cream, and how nothing beats the taste, etc. etc. etc., but the thing is, I can’t make claims like that until I’ve actually made and tasted the other options.  So, what you see here was a bit of an experiment.  No-churn mint chocolate chip ice cream!

Mint Chocolate Chip Brownie Ice Cream Cake- a generous layer of homemade no-churn mint chocolate chip ice cream over a chewy brownie crust. Swoon!

Basically, my thoughts on no-churn ice cream boil down to the following (this is a very serious and scientific topic, my friends):

  • It does save a bit of time.  1- you don’t have to remember to chill the ice cream maker canister, and 2- you don’t have to cook anything (eggs and whatnot).  It’s pretty quick and simple to just whip some cream, fold in some flavorings, and freeze.  So, pro.
  • Con: sweetened condensed milk is NOT something I typically keep on hand, so if I wanted to make no-churn ice cream again it would be something I’d have to plan ahead on and make a trip to the store.
  • The flavor and texture are good but it doesn’t have quite the same richness as the real deal.  I would compare it to grocery-store ice cream.  Fluffy and sweet but not a whole lot else.  Which is still quite good, don’t get me wrong.  But the main purpose of pretty much all of my recipes is to bring desserts to that next level that you can really only achieve with homemade.
  • What’s lacking in flavor and texture (see above) can be made up for in a roundabout way.  In other words, if you are going to do this, pick a flavor that has a lot going on.  I thought mint chocolate chip was a good choice because mint is such a strong, powerful, and bracing flavor.  And the chocolate brings a great texture/crunch.  If you are wanting just a simple vanilla ice cream, a no-churn recipe might not quite measure up to this old-fashioned churned recipe.

So that’s about it, in a nutshell!  I’ll just add that the brownie base is just my favorite brownie recipe, halved, and baked in the bottom of that springform I mentioned earlier.  Then, the whipped cream/condensed milk mixture just layers on top and you freeze it solid.  I garnished it with whipped cream (piped from this kind of bag, fitted with this tip) and a little sprinkling of chocolate vermicelli.

Oh!  One more quick thing: the brownie layer with the mint chocolate chip ice cream tastes amazing!  But I will admit that a frozen brownie is not the easiest thing to cut.  So, if you are looking for another option, I think this chocolate cake recipe (halved) would be a fantastic choice!

Mint Chocolate Chip Brownie Ice Cream Cake- a generous layer of homemade no-churn mint chocolate chip ice cream over a chewy brownie crust. Swoon!

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5 from 1 vote
Mint Chocolate Chip Brownie Ice Cream Cake
Prep Time
40 mins
Cook Time
30 mins
Freezing Time:
2 hrs
Total Time
1 hr 10 mins
 

This mint chocolate chip brownie ice cream cake makes a beautiful and special summer treat. It looks fancy but it's super-simple to make, with no ice cream maker required!


Course: Dessert
Cuisine: American
Keyword: Brownie, Cake, chocolate chip, ice cream, mint
Servings: 8 servings
Calories: 799 kcal
Ingredients
For the brownie layer
  • 1 1/4 cups granulated sugar
  • 6 tablespoons unsalted butter
  • 1/2 cup unsweetened cocoa powder, plus 2 1/2 tablespoons
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
For the no-churn mint chocolate chip ice cream layer
For the garnishes
Instructions
To make the brownie layer:
  1. Preheat the oven to 325 degrees F.
  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 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.
Recipe Notes

For more info on the brownie base, click here: Brownies from Scratch.
For more info on the ice cream, click here: No-Churn Ice Cream.

Nutrition Facts
Mint Chocolate Chip Brownie Ice Cream Cake
Amount Per Serving
Calories 799 Calories from Fat 450
% Daily Value*
Total Fat 50g 77%
Saturated Fat 30g 150%
Cholesterol 193mg 64%
Sodium 223mg 9%
Potassium 431mg 12%
Total Carbohydrates 82g 27%
Dietary Fiber 3g 12%
Sugars 68g
Protein 9g 18%
Vitamin A 33.3%
Vitamin C 2.2%
Calcium 21.8%
Iron 12.7%
* Percent Daily Values are based on a 2000 calorie diet.
Mint Chocolate Chip Brownie Ice Cream Cake- a generous layer of homemade no-churn mint chocolate chip ice cream over a chewy brownie crust. Swoon!