Wednesday, April 30, 2014

Mint Chocolate Chip Brownie Fudge Ice Cream Cake

Who wouldn't love this fudgy, ice cream cake filled with mint Oreo's, cool whip, mint chocolate chip ice cream, chocolate fudge, and brownies. This cake I make for my son who is a mint chocolate chip lover for his birthday every year. This cake is so simple and easy to make that you can enjoy and day of the year, on a hot summer night if you are having guests over, this will be a hit that everyone will love.

1 box brownie mix, plus ingredients required on box
1/2-1 gallon mint chocolate chip ice cream 
8 oz Cool Whip, thawed )
1 20 oz bottle chocolate sundae syrup 
1 package mint oreos, chopped, divided into 2 
Reserve a little handful for topping cake
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. 

1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
3. When brownies are done baking, allow to completely cool, then remove from pans.

Ice Cream:
1. 1/2 gallon mint chocolate chip ice cream, take out 20 minutes prior to soften for easier spreading. 

Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan, if needed trim the cake to fit the pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread the first group of Oreos on top on brownie. Cover Oreos with about 1/2 cup chocolate sauce.
4. Top with half of the mint ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Cover second brownie with the second group of Oreos and another 1/2 cup of chocolate sauce.
7. Top with remaining mint ice cream and cool whip. 
8. Allow ice cream cake to freeze completely, preferably overnight. 
9. When frozen, remove from springform pan and remove parchment paper from sides.

10. Top with remaining handful of chopped Oreos and chocolate sauce, allowing it to drizzle down the sides.

recipe adapted from:

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