Fudge Brownie Ice Cream Cake

Fudge Brownie Ice Cream Cake

Photo by Johnny Miller

Makes 12
Prep 10 m
Bake 65 m
Freeze 20 min, then 2 hours or overnight

Ingredients

Ganache (optional)

Directions

  1. 1 of 5 Heat oven to 350 degrees . Grease a 7-inch springform pan and wrap outside in foil. Prepare brownie mix according to package directions for fudgy brownies. Bake 65 minutes, until edges start to pull away from pan. Cool to room temperature, then place in freezer for 10 to 20 minutes to firm up and cool completely.
  2. 2 of 5 Run a thin knife between brownie and pan, then release ring. Using a serrated knife, carefully split brownie horizontally into 2 layers.
  3. 3 of 5 Replace ring around bottom brownie layer. Top with 1 pint ice cream and, using the back of a spoon, smooth into an even layer. Repeat with remaining brownie layer and ice cream. Freeze at least 2 hours or, preferably, overnight.
  4. 4 of 5 When ready to serve, run the thin knife between cake and pan, then release ring. Transfer to a cake stand or serving plate.
  5. 5 of 5 Pour ganache, if using (recipe below), over center of top layer and allow to drip down the sides. Sprinkle with shaved mints. Serve immediately or return to freezer. Tip: Swap Jeni's Green Mint Chip for any flavor or brand you like. For optimal results, let ice cream sit at room temperature for about 5 minutes before scooping. You're looking for the sweet spot when it's easy to scoop and spread but before it becomes liquid. (Ice cream that completely melts and refreezes will taste unpleasantly icy.) Make Ahead: Make the brownie up to 2 days in advance and store it in the fridge.

Ganache

  1. 1 of 1 If using ganache, in a small pot, heat heavy cream until just boiling. Pour over semisweet chocolate. Stir until completely melted, smooth and shiny. Cool at least 5 minutes before pouring onto ice cream cake.
Nutrition Information for Fudge Brownie Ice Cream Cake
Servings Per Recipe: 12
Per Serving: