When you’re ready to serve, just grab the foil and lift up the whole thing, removing it from the pan. If it’s sat in your freezer overnight, then it will be much firmer, and if you made it earlier that day it will be quite soft, so you’ll have to eyeball the softening time. When you’re ready to serve, let it sit at room temp for 10-15 minutes or so to soften up a bit. I topped mine with a little Andes Mints, but you could use shaved or curled chocolate, or sprinkles. You can use fresh whipped cream, but I actually prefer something like cool whip because it freezes so well and tends to soften at a similar rate as the ice cream and brownie when you’re ready to serve it. Roughly chop the cookies and then then gently press them into the peppermint-chocolate layer you just poured on there. Since we’re already going a little crazy with brownies and ice cream and ganache, let’s add some of these, shall we? But hey- if you’re trying to pour with one hand and take photos with the other- do what ya gotta do! Try to drizzle it over evenly (So, like, not as I am doing it in the photo) The cold ice cream will cause it to harden and make it difficult to spread out if you pour it out all at once. Let it cool off to close to room temperature and then pour it evenly over the ice cream layer. You’ll pour piping hot whipping cream over chocolate and whisk it together with peppermint extract until it’s beautifully smooth. Use 100% pure peppermint extract so the clean flavor comes through. A decadent dark chocolate ganache, spiked with cool peppermint. We’re taking some easy short-cuts with boxed brownie mix and store-bought ice cream and whipped topping, but this layer is the little splurge, and it’s so, so worth it. If you don’t soften it all the way, you’ll tear up your brownies and we can’t have that! After it’s spread, place in the freezer to set while you prepare the next step. Gently spread the entire carton over your brownie layer. You should be able to easily stir it with a spoon, like frosting. Be patient and wait until it’s fully softened, like in the bottom photo below. It will start to melt on the outside first, and as you stir, you’ll have big chunks of frozen ice cream in the middle. Let it sit at room temperature until softened, giving it a stir every 10 minutes or so. You’ll need a full 1 1/2 quart container of mint-chip ice cream. If you’re going to spread it out, make sure to wrap your pan well in plastic wrap and/or foil. You can do this all in one day (it’s very doable), or spread the steps out over a few days. Once the brownies are cooked, cool completely and then pop in the freezer until you’re ready for the next step. This is important! Having them slightly undercooked will make them nice and fudgy when they’re frozen. Bake a few minutes under the instructed baking time. Line a 9×13 inch pan with foil and let the foil extend over the edges of the pan. Really any will work, even if it calls for a 9×13 pan, so don’t stress over that detail, but I especially like the ones pictured. You don’t want your brownie layer too thick, so I’ve found that brownie mixes that call for a 9×9 pan as the largest size option are perfect, when you cook them in a 9×13. For something like this, where there are a lot of flavor and texture components, it’s not worth making a homemade brownie because no one will know the difference! One of the tricks to a great frozen dessert or ice cream cake, is making sure your layers are the right size so they soften at the same rate. I’m using some of my favorite McCormick products in this recipe, if you love the styling at the end of this post, make sure to check out The Scoop today for a chance to win some products of your own! Also, people will suddenly worship you after they eat it, and that’s pretty awesome too. Kind of an ice cream version of my most favorite brownies (have you made those yet? ) This is one of my favorite desserts to make for a crowd because it makes a big ol’ pan, and you can prepare it several days ahead of time. This is a deliciously naughty way to eat it. I think that’s when I decided to trade in chapstick for actual ice cream, and it’s been my favorite flavor ever since. Just days after I received my beloved chapstick, I opened it up to find only a tiny nub of actual chapstick left, and the distinct markings of 2 front teeth. But apparently I wasn’t the only person who thought that. It was like rubbing ice cream on your lips, which as you can imagine can be nothing short of delicious. It was shaped like an ice cream cone, with the cap looking like a creamy mint-green swirl of soft serve which closed on a waffle cone tube. Santa placed in my stocking the most amazing chapstick. One of my first memories is of Christmas when I was about 5 years old. My love of peppermint and chocolate goes back a long way.
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