For my son’s 9th birthday, we tried a new ice cream cake recipe. He loves mint, chocolate, and ice cream… and Andys Mints as well! This cake has a brownie base and ice cream and other delicious toppings!
Ingredients:
- 1 box Brownie Mix
- 1/2 cup Oil
- 2 Eggs
- 1 1/2 quart Mint Chip Ice Cream
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Heavy Whipping Cream
- 1/4 teaspoon Pure Peppermint Extract
- 8 oz. Cool Whip
- 1 bag Andys Mint pieces
- Green Food Coloring
- Andys Mints
Directions:
- Make brownies according to directions on the box. Line a 9×13 inch baking dish with aluminum foil. Bake according to the box directions.
- Cool completely, then place in the freezer to chill.
- Stir the ice cream until it is smooth enough to spread.
- Gently spread evenly over the brownies, then place in the freezer again.
- Heat the cream over medium heat until hot and bubbly.
- Add chocolate chips and stir until smooth, then add peppermint extract.
- Let cool to room temperature (so it doesn’t melt the ice cream).
- Drizzle an even layer over the ice cream.
- Sprinkle some of the Andys mint pieces over the chocolate and freeze.
- Add a layer of cool whip and more Andys mint.
- I made some of the cool whip green to write “Happy Birthday” on the ice cream cake.
- Freeze for a couple hours. Pull out the ice cream cake to sit out about 15 minutes before cutting to serve.
