Mint Brownie Ice Cream Cake

Easy homemade ice cream cake with a fudgy brownie bottom layer & topped with mint ice cream, chocolate syrup & sprinkles.
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Author Gina Kleinworth


  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup applesauce
  • 1/3 cup pasteurized egg substitute
  • 2 Tbsp. canola oil
  • 2 squares 1 oz. each semi sweet baking chocolate, melted
  • 1 tsp. mint extract
  • 1 cartons mint ice cream get the half gallon cartons- not the 1-1/2 quarts- that's a 2 cup difference in the carton size
  • 4 tbsp chocolate syrup
  • 2 tbsp chocolate sprinkles


  1. Heat oven to 350°F.
  2. Spray 8-inch spring form baking pan with nonstick cooking spray.
  3. Stir together flour, sugar, brown sugar, cocoa powder, baking powder and salt until well mixed.
  4. Stir in applesauce, egg substitute, canola oil, melted baking chocolate and mint extract just until well mixed; careful not to over stir.
  5. Spread brownie mixture into prepared pan.
  6. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean.
  7. Do not over bake.
  8. While brownies are cooling let ice cream sit out on the counter until it becomes soft enough that you can spread it a bit. (don't let it get too thawed but it should be easy to scoop & spread)
  9. Once brownies are cool & ice cream is ready, scoop ice cream on top of brownies & spread into an even layer
  10. Top with chocolate syrup & spread to cover the top
  11. Add chocolate sprinkles
  12. Cover with plastic wrap & freeze a minimum of 4 hours to re-set the ice cream before serving