Mint Chocolate Brownie Ice Cream Cake

For what appears will be a very melty summer holiday....

Two of my biggest problems with ice cream cake: One, I don’t like the texture of frozen whipped cream and stores will heap so much on it! Two, there is far too little of the best component of most ice cream cakes: the fudge-y chocolate cookie ripple. So we’re fixing both of those here with this recipe. This recipe was for a partner post on socials, but it’s such a banger I had to also share it here so y’all wouldn’t miss it ahead of the holiday.

We’re using store-bought mint-chip ice cream, a homemade brownie base (a variation on my Best-Ever Brownies 2.0), homemade hot fudge draped over a layer of crushed Oreos…. sorry, I drifted off into my food-vision there. When I tell you It tastes just like a certain mint cookies sold by certain scouts… who are young ladies… I have told you the truth.

The brownie and the hot fudge are both very easy on the teeth and the fork thanks to their sugar content. Please ensure, though, that you give the ice cream lots of time to re-freeze and set up, otherwise it’s going to be a slippery mess cutting in. Here’s me, the week of an historic heatwave, giving you an ice cream cake recipe. Good luck out there!

Serves 12 to 14

Ingredients

Brownie base

• 2 large eggs

• 1/2 cup granulated sugar (105 grams)

• 1/3 cup dark brown sugar (70 grams)

• 3 tablespoons unsalted butter (56 grams)

• 3 tablespoons vegetable oil

• 1/3 cup bittersweet chocolate chips

• 1/2 cup Dutch-process cocoa powder ( grams)

• 1 teaspoons vanilla extract

• 1/2 teaspoon Diamond Crystal kosher salt (about 1/4 teaspoon Morton table salt)

• 1/4 teaspoon baking powder

• 1/2 cup all-purpose flour (65 grams)

Fudge sauce topping/filling

• 4 tablespoons unsalted butter, cut into tablespoon slices (85 grams)

• 1/2 cup granulated sugar (110 grams)

• 1/3 cup natural or Dutch-process cocoa powder (44 grams)

• 2 tablespoons light corn syrup (38 grams)

• 1/2 cup Lactaid whole milk (150 grams)

• 1 teaspoon Diamond Crystal Kosher salt

• 1 teaspoon vanilla extract

• 4 ounces bittersweet chocolate, chopped

• 3 ounces chocolate sandwich cookies, creme removed and crushed

Directions

1. Preheat oven to 325°F and place one rack in the middle position. Grease a 9x5-inch loaf tin and line with foil. Lightly grease the surface of the foil.

2. In a stand mixer fitted with the whisk attachment or in a large mixing bowl with a hand mixer, beat eggs until fluffy and pale.

3. Add the butter, oil and chocolate chips to a large, microwave-safe mixing bowl and heat in the microwave for in 15 second intervals until the butter is melted and hot, but not sizzling. Stir until the chocolate melts and the mixture is smooth. While the mixture is still hot, whisk in the cocoa powder, vanilla extract and salt until smooth.

4. With the mixer on low speed, pour in the butter-cocoa-chocolate mixture while still warm (heat it up again in the microwave if necessary) and beat until completely combined, ensuring to scrape the sides and bottom of the bowl. Sprinkle the baking powder over the batter and beat it in.

5. Fold in the flour just until the last remaining streaks of white disappear.

6. Pour the batter into the prepared tin and smooth it out so it’s level. Bake for 38 to 40 minutes or until the edges are set and a wooden toothpick inserted into the center of the brownies comes out with just a few moist crumbs.

7. Allow the brownie layer to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

8. Make the hot fudge sauce. In a saucepan or small pot, stir together the sugar, cocoa and salt until combined. Add and corn syrup and butter and cook over medium heat until the mixture is melted. Pour in the heavy cream and continue cooking and stirring until the sugar is dissolved and the mixture is smooth and glossy. Once it begins to bubble, continue cooking and stirring until the mixture hits 220°F and immediately remove from heat. Whisk in the vanilla and chocolate until melted, smooth and homogenous. Set aside and allow to cool to around room temperature.

9. Once the brownie is cool, turn on its side and slice evenly to create two thinner layers.

10. Assemble the ice cream cake. Take the bottom half of the brownie layer and place it, cut-side up in the still-lined tin. Dollop half of the quart of Lactaid Mint Chocolate Chip ice cream onto the brownie base and spread it out evenly. Carve out a small divot down the center of the ice cream and fill with the crushed chocolate cookies, also spreading some on the sides of the divot.

11. Pour about half the hot fudge onto the crushed cookies, trying to not disturb them, focusing on the line where you carved out the divot.

12. Return to the freezer to set. Dollop half of the quart of Lactaid Mint Chocolate Chip ice cream onto the set fudge, spread it out evenly, then top with the second brownie base. Return to the freezer for one hour, then unmould it from its tin, invert it onto a serving tray or cutting board so the bottom is now the top, and spread on a layer of the remaining fudge. Return to the freezer to set completely, at least 3 to 4 hours but preferably overnight, before serving.