Ice cream, brownies and chocolate ganache combine to make an absolutely decadent cake.
First start by making brownies in 2 round 8” pans. I used my favorite brownie recipe, you can find it HERE.
Remove from pans and cool completely on wire racks.
The best part of this recipe is the filling of peppermint mocha ice cream.
1 cup whole milk
3/4 cup sugar
1 1/2 Tablespoons instant coffee or espresso
1 1/2 Tablespoons Dutch cocoa
2 cups heavy cream
2 teaspoons peppermint extract
Mix milk, sugar, coffee and cocoa with electric mixer until sugar is dissolved. Stir in cream and peppermint.
Prepare according to ice cream maker’s instructions.
While ice cream is still soft, spread between layers of the brownie “cakes”.
Place in the freezer for about 1-2 hours.
Make a chocolate ganache by heating 1 1/2 cups of heavy cream until just boiling. Pour over 1 cup of chocolate chips and let stand 1-2 minutes. Stir until smooth. Spread over cake.
Place cake back in freezer until ganache is set or you are ready to serve.
Remove from freezer to let soften a bit before cutting cake.