Easy and delicious ice cream cake with a peppermint brownie crust topped with peppermint ice cream. All topped off with frozen whipped topping and chocolate syrup. This peppermint ice cream cake is perfect for making for a Christmas in July celebration. Or as a cool sweet treat that you can enjoy this summer. You can make this cake ahead of time and store it in the freezer until you are ready to serve it.
For the brownies, you can either make your own homemade brownie batter, or you can also use a premade boxed mix instead. Instead of vanilla extract in the brownies, peppermint extract is used instead. The brownies are baked and cooled completely before adding the ice cream on top. Peppermint ice cream is evenly spread over the brownies and topped with whipped cream and drizzled with chocolate syrup. Freeze the cake for at least four hours, or until you are ready to serve.
Peppermint Brownie Ice Cream Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup butter, melted
- 3 large eggs
- 1 teaspoon peppermint extract
- 1 pint peppermint ice cream, softened
- 8 oz. frozen whipped topping
- chocolate syrup
Instructions
- Preheat oven to 350 F. In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking powder. Add in melted butter, eggs, and peppermint extract. Whisk until smooth.
- Spread brownie batter into a greased baking dish. Bake for 30-35 minutes. Let cool completely.
- Evenly spread softened ice cream over cooled brownie. Top with frozen whipped topping and drizzle with the chocolate syrup. Cover and freeze for at least 4 hours.
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