This is a brownie and mint chip ice cream cake treat with great credentials: gluten-free, dairy-free, and white sugar-free. And trust me, you won’t miss any of it. Creamy mint chocolate chip ice cream layered with dense, chewy brownie. Perfect for any celebration… especially a 27th birthday!
Happy birthday to my main man and partner in crime, Andrew! On the 22nd my favorite nutrition nerd turned 27, which of course called for a special birthday treat. He’s not much of cake fan and actually asked for mint chocolate chip ice cream instead, but I decided to take it a step further. Birthdays are supposed to have some form of cake, amiright? When I unveiled this creation, he literally did a happy dance and then threw me over his shoulder. I’d say I succeeded.
Yep, he’s loving it.
If you ask me, mint chocolate chip is the best ice cream flavor, best flavor combination, best thing ever. Add brownie and we’re done here, it’s a wrap. The brownie is dense and chewy, and the ice cream is creamy and fresh, even though it doesn’t have any of the “typical” ingredients. No gluten, no dairy. All the fun. Don’t have a birthday to celebrate? Celebrate any day that ends in a “y.” Done and done. Just make sure you share 🙂
Brownie and Mint Chocolate Chip Ice Cream Cake
- A double batch of my Flourless Classic Brownies recipe
Mint Chocolate Chip Ice Cream
- two 16 oz cans of coconut milk
- 1/4 cup Arrowroot Starch
- 1/4 cup unfiltered honey or maple syrup
- 2 eggs
- 1 Tbsp Peppermint Extract
- 1 tsp vanilla extract
- about 1 tsp of liquid chlorophyll (optional, gives green color. Can be found at health shops.)
- about 1/2 cup of Enjoy Life Semi-Sweet Chocolate Chips, finely chopped
Chocolate Ganache Drizzle
- Start by making a double batch of my Flourless Classic Brownies recipe. Line the bottom of two 8″ round cake pans with parchment paper (I traced the pans and cut out the circles so the paper fit exactly in the bottom of the pan). Coat the bottom and corners of the pan with coconut oil or another fat source, place the paper on top of the oil, then coat the paper with the same oil. You don’t want these to stick! Distribute the brownie batter evenly into the two pans. Bake these brownies at 350 degrees F for about 30 minutes, or until the tops are cracked and an inserted toothpick comes out clean. Place these brownies in the freezer to cool (they need to be cold before you put the ice cream on top).
- Next, make the ice cream base. Place all of the ice cream ingredients in a medium saucepan, and stir until completely combined and the egg yolks are broken. Heat over medium-low heat, until the mixture is warm but not hot. Remove from the stove, cover with lid, then place in the fridge to cool for at least 1 hour.
- Once the ice cream base is cooled, strain the mixture so there are no lumps, and follow manufacturer instructions for your ice cream maker to make your ice cream. About 5 minutes before the end of the cycle while the machine is still running, add your chopped chocolate chips.
- Once your ice cream has finished, evenly distribute the ice cream over the brownies still in the pans. Don’t push the ice cream all the way to the edges of the pans because this will make it harder to remove– leave a gap between the ice cream and pan edges. Place the pans back in the freezer, and let the ice cream harden.
- Once the ice cream is hardened, remove both brownie/ice cream cakes from the pan (I just flipped them upside down and they came right out), peel off the parchment paper, and stack them on a plate.
- To make the ganache, place the chocolate chips and coconut milk in a double broiler, and heat until melted and combined. Remove from the heat and drizzle over the cake. Enjoy!
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