Go Back
+ servings
Print Recipe
4.75 stars (4 ratings)

Mint Chocolate Chip Brownie Ice Cream Cake

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!
Prep Time40 minutes
Cook Time30 minutes
Freezing Time:2 hours
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Brownie, Cake, chocolate chip, ice cream, mint
Servings: 8 servings
Calories: 799kcal

Ingredients

For the brownie layer

For the no-churn mint chocolate chip ice cream layer

For the garnishes

Instructions

To make the brownie layer:

  • Preheat the oven to 325 degrees F.
  • Mist a 9-inch springform pan with non-stick spray.
  • 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.
  • Add the eggs one at a time, stirring after each addition.
  • Stir in the flour.
  • Stir in the vanilla.
  • 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:

  • Place the cream in a large mixing bowl and whip on medium-high speed until it holds stiff peaks.
  • Fold in the condensed milk, peppermint extract, salt, and gel-paste food coloring until well-combined.
  • Stir in the chopped chocolate and spread the mixture over the cooled brownie layer.
  • Freeze until hard, remove the sides of the springform pan, and garnish with whipped cream and chocolate vermicelli.

To garnish:

  • Place the cream in a medium mixing bowl and whip on medium-high speed until fluffy.
  • Add the powdered sugar and continue to whip until the mixture holds stiff peaks.
  • 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.

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

Calories: 799kcal | Carbohydrates: 82g | Protein: 9g | Fat: 50g | Saturated Fat: 30g | Cholesterol: 193mg | Sodium: 223mg | Potassium: 431mg | Fiber: 3g | Sugar: 68g | Vitamin A: 1665IU | Vitamin C: 1.8mg | Calcium: 218mg | Iron: 2.3mg