Indulge your sweet tooth and elevate your dessert game with a show-stopping Peppermint Brownie Ice Cream Cake that’s perfect for any occasion! This delightful treat combines rich, fudgy brownies with creamy peppermint ice cream, all topped off with fluffy whipped cream and a sprinkle of crushed peppermint candies. Whether you’re celebrating the holidays or simply treating yourself, this cake will have your guests begging for seconds. Ready to impress? Let’s dive into this easy-to-follow recipe that promises to be a crowd-pleaser!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 box brownie mix
- 2 cups peppermint ice cream
- 1 cup whipped cream
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it with butter or cooking spray.
- Prepare the brownie mix according to the package instructions. Use the recommended amount of eggs, oil, and water specified on the box mix.
- Pour the prepared brownie batter into the greased springform pan, spreading it evenly with a spatula to ensure a smooth surface.
- Bake the brownie base in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove the brownie base from the oven and allow it to cool completely at room temperature, approximately 45-60 minutes.
- Once the brownie base is cooled, remove it from the springform pan and place it on a serving plate.
- Take the peppermint ice cream out of the freezer and let it soften for 5-10 minutes at room temperature to make it easier to spread.
- Spread the softened peppermint ice cream evenly over the cooled brownie base, creating a smooth layer.
- Place the cake back in the freezer for 1-2 hours to allow the ice cream to set firmly.
- Before serving, remove the cake from the freezer and top with whipped cream, spreading it gently over the ice cream layer.
- Sprinkle crushed peppermint candies over the whipped cream for added texture and festive decoration.
- Let the cake sit at room temperature for 5-10 minutes before slicing to ensure clean, smooth cuts.
- Serve immediately and store any leftovers in the freezer, covered with plastic wrap, for up to 3 days.
Tips
- Use Quality Ingredients: For the best flavor, choose a high-quality brownie mix and premium peppermint ice cream. This will elevate the taste of your cake significantly.
- Don’t Rush the Cooling: Allow the brownie base to cool completely before adding the ice cream. This prevents the ice cream from melting and ensures a perfect layer.
- Soften Ice Cream: Let the peppermint ice cream sit at room temperature for about 5-10 minutes before spreading. This makes it much easier to work with and helps achieve a smooth layer.
- Chill Properly: After assembling the cake, make sure to freeze it for at least 1-2 hours. This helps the ice cream set firmly, making it easier to slice and serve.
- Presentation Matters: When topping with whipped cream and crushed peppermint candies, consider using a piping bag for the whipped cream to create beautiful swirls. This adds a professional touch to your dessert!
- Slice with Care: Let the cake sit at room temperature for a few minutes before slicing. This ensures cleaner cuts and a more appealing presentation.
- Storage Tips: If you have leftovers (which is rare!), wrap the cake tightly in plastic wrap and store it in the freezer for up to 3 days to maintain its deliciousness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 5g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 45mg
