Description
This Peppermint Brownie Ice Cream Cake is out of this world! If you aren’t quite ready for Christmas yet, this perfect peppermint cake recipe will definitely put you in the holiday mood.
Ingredients
- 1 box brownie mix, plus ingredients required on box
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/8 cup milk
- 2 tsp peppermint extract
- 8 oz Cool Whip (OR 1 recipe of homemade whipped cream)
- one 10 oz bag Andes peppermint crunch
- 5 drops of red food color
- 1/2 cup chocolate sundae syrup (plus a little more for drizzling)
- Additional Cool Whip/whipped cream for piping, if desired
Instructions
BROWNIES:
ICE CREAM:
ASSEMBLING IT ALL:
Notes
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.
Nutrition
- Serving Size: 1 Slice
- Calories: 446
- Sugar: 38.1 g
- Sodium: 217.7 mg
- Fat: 24.3 g
- Carbohydrates: 54 g
- Protein: 4.6 g
- Cholesterol: 43.2 mg
Keywords: ice cream cake recipe, homemade ice cream cake, christmas cake recipe, brownie cake recipe, christmas dessert recipe, best christmas dessert, holiday dessert