MINT OREO BROWNIE ICE CREAM CAKE

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.

MINT OREO BROWNIE ICE CREAM CAKE

INGREDIENTS
  1. 1 box brownie mix, plus ingredients required on box
  2. 1/4 cup milk
  3. 8 oz cream cheese, softened
  4. 1/2 cup sugar
  5. 2 tsp mint extract
  6. Green food coloring or icing color
  7. One recipe of homemade whipped cream (OR 8 oz Cool Whip, thawed )
  8. 1 20 oz bottle chocolate sundae syrup (Here’s the one I used)
  9. 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:
  • Make brownie dough according to instructions on back of box.
  • 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).
  • When brownies are done baking, allow to completely cool, then remove from pans.

ICE CREAM:
  • 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.
  • Fold in the homemade whipped cream or cool whip.