Directions: |
Directions:Instructions
To make the brownie layer:
Mist a 9-inch springform pan with non-stick spray, and preheat the oven to 325 degrees F.
Place the sugar, butter, cocoa, and salt in a large microwave-safe bowl, and microwave in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch. Add the eggs one at a time, stirring after each addition. Stir in the flour. Stir in the vanilla.
Transfer the batter to the prepared pan, and bake for 30-35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool completely in the pan, then layer with no-churn mint chocolate chip ice cream and freeze.
To make the no-churn mint chocolate chip ice cream layer:
Place the cream in a large mixing bowl and whip on medium-high speed until it holds stiff peaks. Fold in the condensed milk, peppermint extract, salt, and gel-paste food coloring until well-combined. Stir in the chopped chocolate and spread the mixture over the cooled brownie layer. Freeze until hard, remove the sides of the springform pan, and garnish with whipped cream and chocolate vermicelli.
To garnish:
Place the cream in a medium mixing bowl and whip on medium-high speed until fluffy. Add the powdered sugar and continue to whip until the mixture holds stiff peaks. Transfer to a 16-inch featherweight piping bag fitted with a 4B tip, and pipe a large shell border around the perimeter of the cake. Pipe smaller stars just inside the shell border, then sprinkle the whipped cream with chocolate vermicelli.
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