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    Home » Dessert Recipes » Ice Cream & Frozen Treats » Mint Chocolate Chip Ice Cream Cake

    Mint Chocolate Chip Ice Cream Cake

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Jun 23, 2019 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
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    pinterest image for low carb mint chocolate chip ice cream cake
    pinterest image for low carb mint chocolate chip ice cream cake

    Mint Chocolate Chip Ice Cream Cake. With a layer of brownies, and then a layer of mint chocolate chip ice cream, and then a layer of chocolate ganache this beats Carvel any day of the week. This delicious recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.

    one bite of mint chocolate chip ice cream on a fork resting on a square white plate with remaining slice of ice cream cake

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    My kids love mint chocolate chip ice cream all year long. I prefer it around Christmas when candy canes appear in the stores. (Or should I say September? Because we all know that is when Christmas decorations are starting to appear nowadays).

    ice cream maker full of mint chocolate chip ice cream next to a layer of chocolate at the bottom of a metal bread pan

    Brownie Crust

    When I made my Fudge Brownie Pie last week I realized I should've halved the batter. I had way too much batter to pour into the pie crust. I carefully divided it and baked half in the pie and half in a loaf pan. I wasn't exactly sure if I wanted to make ice cream sandwiches or an ice cream cake.

    mint chocolate chip ice cream fully filling up a metal bread pan

    HOW TO MAKE GANACHE

    After a bit of thought, I decided on the ice cream cake. That way I would get the brownie base, the ice cream, and then the ganache topping. There is no room for ganache in ice cream sandwiches

    Stir together hot cream, sweetener, and chocolate for the ganache topping.

    I prefer at this point to pour the ganache into a small food processor or blender and blend for a minute or two. This helps it thicken and makes it unbelievably smooth. Much more than you can get just by whisking.

    chocolate layer poured on top of mint chocolate chip ice cream in a bread pan for ice cream cake

    This Mint Chocolate Chip Ice Cream Cake looks like it has a ton of ingredients but many are repeated. It only has 12 individual ingredients and it is easier to make than it looks! 

    Ice Cream Cake Ingredients:

    1. dark 85% chocolate
    2. butter
    3. Trim Healthy Mama Gentle Sweet (or my sweetener blend)
    4. vanilla
    5. almond flour
    6. coconut flour
    7. eggs
    8. heavy whipping cream
    9. half and half
    10. unsweetened almond milk
    11. glycerin
    12. peppermint extract

    close up on mint chocolate chip ice cream cake loaf

    How to make Mint Chocolate Chip Ice Cream Cake

    1. Make the brownie base
    2. Make the ice cream and spread on the cooled brownies. Freeze.
    3. Top with ganache. Freeze again.
    4. Slice and serve.

    mint chocolate chip ice cream cake loaf on a cutting board with slices cut off loaf and leaning on each other

    Can I make this without an ice cream maker?

    No, but you can sub in store-bought low carb ice cream in any flavor you choose! Just let it soften and use it in place of the homemade ice cream.

    slice of mint chocolate chip ice cream cake on a square white plate with spoon next to a platter with loaf and slices of ice cream cake

    Other great low carb ice cream recipes:

    Keto Cookie Dough Ice Cream

    Almond Joy Ice Cream

    Mini Snickers Ice Cream Bites

     

    one bite of mint chocolate chip ice cream on a fork resting on a square white plate with remaining slice of ice cream cake

    Mint Chocolate Chip Ice Cream Cake

    Mint Chocolate Chip Ice Cream Cake. With a layer of brownies, mint chocolate chip ice cream, & chocolate ganache this beats Carvel any day of the week.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 35 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine: American
    Servings: 12 servings
    Calories: 360
    Author: Taryn

    Equipment

    Ice Cream Maker
    Blender

    Ingredients

    Brownie Ingredients:

    • 3 oz dark 85% chocolate
    • 6 tablespoon butter
    • 6 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • ½ teaspoon vanilla
    • ⅔ cup almond flour
    • 1 teaspoon coconut flour
    • 2 eggs
    • ½ cup chopped dark chocolate or sugar free chocolate chips

    Mint Chocolate Chip Ice Cream:

    • 1 cup heavy whipping cream
    • 1 cup half and half
    • 1 cup unsweetened almond milk
    • 3 egg yolks ***
    • 1 tablespoon glycerin
    • 1 teaspoon peppermint extract
    • ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 2.5 - 3 oz 85% dark chocolate bar finely chopped
    • green food coloring optional (I didn't use any but I wish I had put in a couple drops)

    Chocolate Ganache:

    • 4 oz unsweetened chocolate
    • 4 oz heavy cream
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
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    Instructions

    • Preheat oven to 350.
    • Melt the chocolate and butter in a glass bowl in the microwave. Add the sweetener, vanilla, flours, and eggs and stir until smooth.
    • Line a loaf pan with parchment paper and spray with cooking spray. Spread the brownie batter on top. Bake for 25 minutes. Cool completely.
    • You can either make the brownie base a day or two ahead or make it the same day as the rest of the cake. Just make sure to chill it for at least an hour in the refrigerator. It should be very cold before proceeding.
    • To make the ice cream combine all the ingredients in a blender and blend until smooth. Pour into an ice cream machine and churn according to the manufacturer's instructions.
    • When the ice cream finishes churning spread it on top of the chilled brownies. Freeze for at least one hour before adding the ganache.
    • To make the ganache microwave the chocolate and heavy cream at 30 second intervals until the chocolate is melted. Stir in the sweetener. Cool to room temperature. Spread on top of the frozen ice cream.
    • Let this sit out for 20 minutes before slicing. Simply lift the ice cream out of the pan by the parchment. Slice it on a cutting board with a sharp knife. Enjoy!

    Notes

    *** If you are concerned about using raw egg yolks you can purchase pasteurized eggs or you can temper the ice cream base.
    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Calories: 360 | Carbohydrates: 11g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 138mg | Sodium: 117mg | Potassium: 246mg | Fiber: 4g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 0.3mg | Calcium: 112mg | Iron: 4.3mg
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    Originally Published October 15, 2016. Revised and Republished June 23, 2019.

     

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    Comments

    1. Katie says

      April 28, 2020 at 8:30 pm

      Could I use monkfruit sweetener instead ?

      Reply
      • Taryn says

        April 29, 2020 at 10:37 am

        Yup! You may need a little more.

        Reply
    2. Heather says

      February 20, 2019 at 10:03 pm

      This recipe is phenomenal but my brownie was very thick in the pan and froze so hard I was unable to cut the cake. I skipped the ganache but loved the flavors of this so much. Any tips to make the brownie less frozen?5 stars

      Reply
      • Taryn says

        February 21, 2019 at 11:43 am

        Did you let it sit out for at least 20 minutes before slicing? As long as I do that and use a sharp knife it cuts easily. If your freezer is very cold it may need to sit out longer.

        Reply
    3. Jennifer says

      May 29, 2018 at 11:20 am

      This is by far the best homemade ice cream! My whole family loves it and requests it for birthdays. I recently quarupaled the recipe for my husbands 40th birthday and it was a hit with all the guests.5 stars

      Reply

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