• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 8
    OK

    Mexican Chocolate Brownie and Mint Ice Cream Cake

    A sweet and spicy chocolate brownie is layered with chocolate ice cream seasoned with Mexican chocolate and cinnamon and is topped with smooth mint ice cream in this Mexican Chocolate Brownie and Mint Ice Cream Cake.


    Ingredients
    Brownie
    3/4
    cup
    unsweetened cocoa powder
    2
    ounces
    Mexican chocolate, melted
    3/4
    cup
    coconut oil, room temperature
    1 1/4
    cups
    sugar
    2
    large eggs
    1/2
    cup
    all-purpose flour
    1/4
    teaspoon
    salt
    1/2
    teaspoon
    Mexican cinnamon, ground
    1/8
    teaspoon
    cayenne
    1 1/2
    teaspoons
    vanilla
    1
    teaspoon
    molasses
    Spicy Chocolate Ice Cream
    1/2
    gallon
    premium chocolate ice cream, softened
    3/4
    teaspoon
    cayenne
    1
    teaspoon
    Mexican cinnamon, ground
    *
    pinch sea salt
    Chocolate Drizzle
    2
    ounces
    Mexican chocolate
    2
    tablespoons
    coconut oil, room temperature
    Additional Ingredients
    1/2
    gallon
    premium mint ice cream, softened
    *
    sprig fresh mint
    Directions
    Preheat oven to 350F. Grease 7-inch round springform pan with coconut oil and set aside.
    Using a double broiler on low heat, combine cocoa, chocolate and coconut oil. Whisk until smooth.
    Add sugar and egg, whisking until batter thickens. Add flour, salt and spices, whisking until just combined.
    Pour batter into springform pan. Bake brownie for 25 minutes, or until cooked through with crisp edges.
    Meanwhile, combine Spicy Chocolate Ice Cream ingredients in a small bowl, then return to freezer to set.
    In a small microwave safe bowl combine ingredients for Chocolate Drizzle. Melt in microwave in 10 second increments, until smooth.
    Remove brownie from springform pan and set aside. Once cool, slice in half and place the top half of brownie on the bottom of the pan.
    Top brownie with Spicy Chocolate Ice Cream and transfer to freezer to set.
    Once set, add remaining brownie and top with mint ice cream. Drizzle with chocolate and freeze until solid.
    Place a knife in hot water and trace edge of cake to free from form. Garnish cake with fresh mint, then unclip form, slice and enjoy!

    The base number of servings for this recipe is 8
    OK

    Categories 

    Family-friendlyEasy

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