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The response to my Snickers Peanut Butter Brownie Ice Cream Cake has been so awesome – it’s easily the most popular recipe on the blog ever since I posted it. I’m so glad you all love it! It’s seriously delicious and people have had a lot of success with it, so naturally I thought it deserved a follow up. 🙂

Initially, I got a number of questions about the Cool Whip in it and whether or not real whipped cream could replace it. Not wanting to tell anyone incorrectly, I had to try it myself and then give you the recipe. Well, I gave you the homemade whipped cream recipe a couple weeks ago, but I’ve been holding out on you with the cake I actually tested it with – Mint Oreo Brownie Ice Cream Cake.

Friends. This might be even better than the Snickers one! The chocolate and mint combo seriously rocks my world. It reminds me of one of my favorite ice cream flavors – mint brownie.

It’s a no brainer. Especially if you like mint. There is something incredibly refreshing about the mint in this. And who are we kidding? Oreos rock and make everything even better!

Plus, the chocolate sauce and ice cream help soften the Oreos a little bit so while the Oreos add some texture and aren’t too soft, they aren’t hard too bite into either.

This is totally perfect for a hot summer day. The chocolate brownie balances the light and refreshing mint perfectly. The only problem is that you may not be able to stop eating it. 🙂

Mint Oreo Brownie Ice Cream Cake

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Author: Lindsay
Prep Time: 1 hr 15 mins
Total Time: 1 hr 15 mins
Yield: 12-14 Slices 1x
Category: Dessert
Method: Oven
Cuisine: American

Print Recipe

Description

This Mint Oreo Brownie Ice Cream Cake is made with layers of brownie and no churn mint ice cream, all layered with chopped mint Oreos and chocolate sauce!

Ingredients

Scale

1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
2 tsp mint extract
Green food coloring or icing color
One recipe of homemade whipped cream (OR 8 oz Cool Whip, thawed )
1 20 oz bottle chocolate sundae syrup (I used Smucker’s Sundae Syrup)
1 package mint oreos, chopped, divided into 2 groups (reserve a handful of chopped oreos to sprinkle on top)

Instructions

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

BROWNIES:

1. Make brownie dough according to instructions on back of box.

2. Grease two 8-inch pans (preferable springform pans, see note above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).

3. When brownies are done baking, allow to completely cool, then remove from pans.

ICE CREAM:

1. Combine milk, cream cheese, sugar, mint extract and desired amount of food coloring together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

2. Fold in the homemade whipped cream or cool whip.

ASSEMBLING IT ALL:

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Spread the first group of Oreos on top on brownie. Cover Oreos with about 1/2 cup chocolate sauce.

4. Top with half of the mint ice cream.

5. Add second brownie to the pan, on top of the ice cream.

6. Cover second brownie with the second group of Oreos and another 1/2 cup of chocolate sauce.

7. Top with remaining mint ice cream.

8. Allow ice cream cake to freeze completely.

9. When frozen, remove from springform pan and remove parchment paper from sides.

10. Top with remaining handful of chopped Oreos and chocolate sauce, allowing it to drizzle down the sides.

Nutrition

Serving Size: 1 Slice
Calories: 540
Sugar: 60.2 g
Sodium: 219.6 mg
Fat: 23.4 g
Carbohydrates: 79.6 g
Protein: 5.6 g
Cholesterol: 43 mg

Enjoy!

This post contains affiliate links.

Want more ice cream?

This Snickers Peanut Butter Brownie Ice Cream Cake will rock your socks off.

How about a rainbow of ice cream? Rainbow Ice Cream Cake with Fresh Fruit

How about a Funfetti Cake Batter Ice Cream Cake?

This Chocolate Chip Cookie Dough Ice Cream Pie is the jam!

Baileys…come to me lover…Baileys Hot Chocolate Ice Cream Pie

Categories:

Cakes and Cupcakes, Ice Cream & Ice Cream Cakes, Recipes, Sweets and Treats,

78 Comments

When I go to save a couple if your recipes to my fb page, the wrong picture is popping up. The description will say icecream cake, but have the picture of cupcakes or the wrong cake.

lifeloveandsugar@gmail.com says:

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I don’t know how Facebook choses the photo they display. Unfortunately, I can’t do anything about that. I’m sorry!! You could go to the Facebook page for the blog and share the photos from there. They are all in the photo album.

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I love the sound of this recipie! Though as far as I’m aware, we don’t have mint oreis in England. Would this be okay to make with original or chocolate oreos? I absolutely love oreos and nint icecream so I’d love to try this!

lifeloveandsugar@gmail.com says:

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Definitely – regular oreos would be fine. The mint ice cream is plenty minty enough 🙂

Reply

would it be okay if I used peppermint extract?? luv it!! 🙂

lifeloveandsugar@gmail.com says:

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Some people notice a difference between the two flavors, and find peppermint to be a stronger flavor. But certainly it will taste delicious either way!

Reply

I do not see in the recipie where you added the Cool Whip mixture on the cake…could you please explain where I add it?
Thanks

lifeloveandsugar@gmail.com says:

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It is added into the ice cream in step 2 of the ice cream instructions.

Reply

Oh my word, my butt hates you so much for posting all of these, but I don’t care. I love, love, love you! (She says as she shoves her face full of sweet, chocolate-y goodness) ;P

lifeloveandsugar@gmail.com says:

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Haha, thanks!! 🙂

Reply

For the brownie mix, would this be one that is normally for a 9×13 pan?
Looks good, thanks!!

lifeloveandsugar@gmail.com says:

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Yes it is. 🙂

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1. Travis says:
  
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  Great, I’ll probably try this one or the Snickers one this weekend!
  Thanks!

I just made the Snickers cake for my husband’s birthday tomorrow and I can’t wait to try it. Thinking I want this mint brownie one for my birthday! I just had a thought that this could be good as pumpkin and brownie too. With the chocolate and/or caramel sauce and maybe toasted pecans. Maybe you could try it for a fall dessert. Just an idea! Thanks for these recipes!

lifeloveandsugar@gmail.com says:

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I’m so glad you are liking the ice cream cakes! The pumpkin one is a great idea! Thanks!

Reply

This looks so delicious! I am featuring it (along with a couple more of your ideas) on my round up post tonight. Thanks for linking up! 🙂

lifeloveandsugar@gmail.com says:

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Awesome! Thank you, Stephanie!! 🙂

Reply

Wow! Everything looks delicious!

Life, Love and Sugar says:

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Thank you! 🙂

Reply

Thanks so much for sharing at A Peek Into My Paradise TGIF Link Party! I just wanted to let you know I am featuring you this week. I would love for you to grab my button to add to the post or your sidebar. I would love for you to share your news of being featured on your social media. I can’t wait to see what you link up next week!
https://apeekintomyparadise.blogspot.com/
Have a great week!
Hugs! Cathy

Life, Love and Sugar says:

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Awesome! Thanks Cathy!!

Reply

wow this looks great!

I love this idea, how did you ever come up with this. I’m featuring you! Thanks for sharing at Thursdays Treasures.

Life, Love and Sugar says:

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Thank you Joan! And thank you for the link party and feature! 🙂

Reply

I’m in heaven looking at your pictures! I love absolutely everything about this cake. I mean every single ingredient and layer. I must find a reason to make this. 🙂
Tina at http://www.tinaschic.com