A simple, yet stunning and absolutely delicious dessert! Made with a Gluten Free brownie base and topped with our creamy Original Mint Chip ice cream, this cake is so easy to make. When it comes to adding the ice cream layer, all you have to do is open the carton and slice! It’s one of those desserts you can make ahead of time and pull out of the freezer when company’s coming. The refreshing flavour of our Mint Chip ice cream pairs perfectly with the rich chocolate brownie, making for a satisfying after-dinner dessert that has just the right amount of sweetness. We think this combo is mint to be!
Gluten Free Mint Brownie Ice Cream Cake
- ½ cup unsalted butter (113 grams)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 2/3 cup gluten free oat flour (70 grams)
- ½ cup unsweetened cocoa powder, fluffed (45 grams)
- ¼ teaspoon salt
- 2 litre carton Chapman’s Original Mint Chip ice cream
- Chocolate sauce and mini chocolate chips for garnish, as desired
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Preheat oven to 350°F and line an 8x8” or 9x9” pan with parchment paper and spray lightly with non-stick spray. You can also use a 9” Springform pan.
In a large mixing bowl, melt butter. Whisk in sugar until combined.
Add eggs and vanilla and whisk well until smooth.
Add oat flour, cocoa powder and salt and stir until combined.
Once brownie batter is combined, spread into prepared pan and bake for 18-20 minutes, until set in the middle (it shouldn’t jiggle if you give it a shake).
Let brownie cool completely (you can use the refrigerator or freezer to do this more quickly).
When brownie is cooled, open the top and sides of the carton of Chapman’s Mint Chip ice cream so you have one rectangular block.
Use a sharp knife to cut a 1 ½ inch wide slice of ice cream from the long side. Place block of ice cream on one half of the brownie base. Repeat one more time and place the second block of ice cream on the second half of the brownie base. (Note: if you have a deep 8” or 9” pan, you can simply cut the ice cream block in half and use the entire thing).
Let ice cream warm for 10 minutes, then use an offset spatula to smooth the ice cream and fill in any gaps.
Place the ice cream cake in the freezer for a minimum of 4 hours (this will depend on how soft your ice cream was when you spread it) or overnight.
Loosen the sides of the ice cream cake with a knife and use the parchment to remove the ice cream cake from the pan – this will make it easier to slice. If desired, use a sharp knife to trim the edges all around the cake so they are straight and smooth.
Decorate the cake with chocolate sauce, mini chocolate chips and fresh mint leaves, as desired. Serve and enjoy!