Ingredients
Method
- Pre-heat oven to 350°F. Line an 8-inch springform pan with parchment paper.
- In a large mixing bowl, combine brownie mix, melted dairy-free butter, dairy-free milk, and peppermint extract.
- Scoop batter into the prepared pan and spread until even. Bake for 35-40 minutes or until the center is set.
- Let brownie cool completely. Once cool, add softened vanilla ice cream to the top and spread until even.
- For the chocolate sauce, melt chocolate chunks in 30-second intervals until smooth, stirring between each interval. Stir in 1 tablespoon oil.
- Drizzle chocolate sauce over the ice cream layer and sprinkle with crushed candy canes.
- Freeze for at least 4 hours or until firm before serving.
Notes
- Ensure your dairy-free butter and milk are at room temperature to prevent the brownie batter from seizing.
- For a clean slice, warm your knife under hot water and wipe it clean between each cut.
- If the ice cream layer is too hard, let the cake sit at room temperature for 10-15 minutes before serving for easier cutting and a creamier texture.
- To store, cover the cake tightly with plastic wrap and foil; it will keep in the freezer for up to 2 weeks. Allow it to thaw slightly before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a clean slice, warm your knife under hot water and wipe it clean between each cut.
- If the ice cream layer is too hard, let the cake sit at room temperature for 10-15 minutes before serving for easier cutting and a creamier texture.
- To store, cover the cake tightly with plastic wrap and foil; it will keep in the freezer for up to 2 weeks. Allow it to thaw slightly before serving. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.