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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


  • 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