Brownie Peppermint Ice Cream Cake

Brownie Peppermint Ice Cream Cake has a brownie bottom crust, peppermint stick ice cream, homemade hot fudge, whipped topping, and crushed peppermint on top. Delicious holiday flavors with festive colors.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 25

Freeze Time 6

Total Time 7

Servings

Calories 599kcal

Author Meghan

Equipment

9-inch springform pan

Ingredients

For the Brownie Crust:

8 tablespoons butter 1 stick
8 ounces bittersweet chocolate
2 tablespoons flour all purpose or gluten free
¼ teaspoon salt
6 tablespoons sugar
2 eggs
½ teaspoon vanilla extract

For the Hot Fudge:

1 cup powdered sugar
⅓ cup semisweet chocolate chips
6 ounces evaporated milk
4 tablespoons butter ½ stick
½ teaspoon vanilla extract

For the Cake Assembly:

1.44 quarts peppermint stick ice cream, softened 1.36 liter container
8 ounces Cool Whip thawed
crushed candy canes, sprinkles optional

Instructions

Make the Brownie Crust:

Preheat oven to 350°F. Cut a circle of parchment paper and place inside bottom of a round 9-inch springform pan. Grease paper and sides of pan with butter.
In the top of double boiler or in a heatproof bowl set over a pot of simmering water, melt the butter and the chocolate. Set aside to cool to room temperature.
8 tablespoons butter, 8 ounces bittersweet chocolate
In a small bowl, sift together flour and salt. Set aside.
2 tablespoons flour, ¼ teaspoon salt
In a large bowl, whisk together the sugar, eggs, and vanilla. Stir in cooled chocolate mixture until well blended. Fold in flour mixture until just combined.
6 tablespoons sugar, 2 eggs, ½ teaspoon vanilla extract
Transfer batter to the prepared pan. Bake for 15 - 20 minutes, or until a toothpick inserted 1 inch away from the outer edge comes out clean.
While the brownie is still warm, using the back of a large spoon, press down on the crust all over to make it thinner.
Cool brownie crust until it reaches room temperature before proceeding to add the ice cream. Meanwhile, prepare the hot fudge sauce.

Make the Hot Fudge:

Combine first 4 ingredients of hot fudge sauce in a saucepan and bring to a boil for 8 minutes, stirring occasionally.
1 cup powdered sugar, ⅓ cup semisweet chocolate chips, 6 ounces evaporated milk, 4 tablespoons butter
Remove from heat and stir in vanilla. Cool to room temperature. Meanwhile, begin cake assembly.
½ teaspoon vanilla extract

Assemble the Ice Cream Cake:

Spoon softened peppermint ice cream on top of brownie crust and smooth the surface. Freeze for 2 hours to set.
Add cooled hot fudge sauce on top of ice cream layer and freeze until firm.
Spread Cool Whip on top. Pipe on extra Cool Whip if desired, and sprinkle with crushed candy canes or sprinkles. Freeze until ready to serve, for at least 3 hours.

Notes

You're Gonna Bake It After All

bakeitafterall.com

Nutrition