Peppermint Brownie Ice Cream Cake

Hudsonville Ice Cream has done it again, releasing new recipes that you can make with their seasonal ice cream. Blogger Kylee Scales showed us how to make Peppermint Brownie Ice Cream Cake.

Peppermint Brownie Ice Cream Cake

Ingredients

For the brownie layer

• 7 ounces (397 grams) bittersweet chocolate, chopped
• 6 ounces (3 sticks) unsalted butter
• 4 large eggs
• 2 cups (800 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoons salt
• 1 2/3 cup flour (200 grams) all-purpose flour

For the ice cream layer

• 1-48oz carton of Hudsonville’s Limited Edition Peppermint Stick ice cream

For the fudge crunch layer

• 1 cup (100 grams) chocolate cookies, crushed
• 10 ounces fudge sauce

For the whipped cream layer

• 8 ounces heavy whipping cream, chilled
• 1/4 cup (30 grams) powdered sugar
• 1/2 teaspoon vanilla extract

For the peppermint swirl design

• 5 candy canes, crushed

Directions

For the brownie layer

1. Line two 9-inch cake pans with parchment paper, spray with nonstick cooking spray, and set aside.
2. Place chopped chocolate and butter in bowl and melt in microwave until smooth. Set aside to cool.
3. Whip eggs, sugar, vanilla, and salt with electric mixer for 3 to 5 minutes, or until mixture is pale and thick.
4. Fold in melted chocolate and butter until smooth.
5. Fold flour into mixture until just combined.
6. Divide batter between cake pans and bake at 325 degrees Fahrenheit for 40 minutes.
7. Once done, remove from oven and cool completely.
8. Once brownie layer is cool, use serrated knife to cut through brownie so you have two equal layers. Set aside until ready to assemble cake.

For the ice cream layer

1. Line 9-inch cake pan with plastic wrap and scoop ice cream into cake pan.
2. Cover with more plastic wrap and smooth ice cream layer by pressing down with hands
3. Return to freezer to harden until ready for assembly.

For the whipped cream

1. Using a mixer with a whisk attachment, whip heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form and it holds its shape when the whisk is withdrawn, about 3 to 5 minutes

For assembly

1. Place one brownie layer on plate or cake stand—whatever you plan to serve it on.
2. Evenly spread half of fudge sauce and half of cookie crumbs on top of brownie layer.
3. Remove ice cream layer from freezer and place on top of fudge crunch layer. Spread remaining fudge sauce and cookie crumbs on top of ice cream.
4. Place second brownie layer on top.
5. Cover top of cake in whipped cream and return to freezer to harden.
6. Before serving, remove cake from freezer and use toothpick to draw starlight mint pattern on top of cake. Sprinkle crushed candy cane over cake to create red and white swirl pattern.
7. When it’s time to cut cake, run your knife under hot water and dry it with a towel. Repeat between every slice. A warm knife makes the cleanest cuts.