Mint Brownie Ice Cream Cake
Easy homemade ice cream cake with a fudgy brownie bottom layer & topped with mint ice cream, chocolate syrup & sprinkles.
Ingredients
- 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
Instructions
- Heat oven to 350°F.
- Spray 8-inch spring form baking pan with nonstick cooking spray.
- Stir together flour, sugar, brown sugar, cocoa powder, baking powder and salt until well mixed.
- Stir in applesauce, egg substitute, canola oil, melted baking chocolate and mint extract just until well mixed; careful not to over stir.
- Spread brownie mixture into prepared pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean.
- Do not over bake.
- 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)
- Once brownies are cool & ice cream is ready, scoop ice cream on top of brownies & spread into an even layer
- Top with chocolate syrup & spread to cover the top
- Add chocolate sprinkles
- Cover with plastic wrap & freeze a minimum of 4 hours to re-set the ice cream before serving