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.
Equipment
- 9-inch springform pan
Ingredients
For the Brownie Crust:
- 8 tablespoons butter (1 stick)
- 8 ounces bittersweet chocolate
- 6 tablespoons sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 tablespoons flour (all purpose or gluten free)
- 1/4 teaspoon salt
For the Hot Fudge:
- 1 cup powdered sugar
- 1/3 cup semisweet chocolate chips
- 6 ounces evaporated milk
- 4 tablespoons butter (1/2 stick)
- 1/2 teaspoon vanilla extract
For the Cake Assembly:
- 1 carton peppermint stick ice cream, softened (approx. 1.4 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.
- In a small bowl, sift together flour and salt. Set aside.
- 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.
- Transfer batter to the prepared pan. Bake for 10 - 15 minutes 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.
- Remove from heat and stir in vanilla. Cool to room temperature. Meanwhile, begin cake assembly.
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
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