This was ridiculously, stupidly, crazily sweet and rich. Like, sickeningly so. But, with every mouthful I was saying, “Next time I’ll… and also next time I’ll…” The point is, you know you’re on to something good when you’re planning that there will *be* a next time before you’ve even finished *this* time. Oh yes, my pretty… there will be a next time.
It is not very often that I cook from recipes on the Internet. Of course there is nothing wrong with a lot of them, and it is an amazing resource, but I like to check my cook books I have in the house first, and then if they don’t cover what I need, then I will “Google it”. I recently stumbled upon this amazing looking food blog and have decided to try out a few of her recipes. Stand by for my post about this dessert in future… I have my eye square on it. 🙂 But for now, I was looking for a nut free dessert option, so I made this one. I’ve linked to the original content, because Lindsay deserves the credit for her work. However, it is an American site, and all the units needed to be converted (which I’ve done for you below), the sweetness needed to be eased back for the Aussie palate (which I now know for next time) and also some of the key products were unavailable in Australia. The mint oreos for this mint oreo based dessert, for example, I couldn’t find. Alas, this was not going to slow me down! 🙂 I’ve done some experimenting with substitutions for you and they are detailed below. 🙂 The original instructions are well written, so feel free to have a read of her post in its entirely if you want more details and if you find something else on her site that you’d like me to try out (it’s quite likely, they look delicious!), let me know in the comments below. 🙂 Ok – so what follows is my (hopefully not too bastardised) version of Lindsay’s Mint Oreo Brownie Ice Cream Cake. It would be great for large groups who appreciate a very rich dessert. It fed 11 adults (to the brim), and there was still half left over. We simply couldn’t stomach it… 🙂 in a good way.
What’s in it?
- A batch of my usual brownies recipe, leaving out the choc chips
- 1/4 cup milk
- 250grams cream cheese – softened
- 1/2 cup caster sugar
- 2 tsp mint extract (I had essence rather than extract, so that’s what I used, and that was fine.)
- Very small amount of green food coloring or icing color (I used too much!)
- One cup of cream, to whip.*
- chocolate ice cream topping (I didn’t use as much as the original recipe wanted. I think our sauce is much thicker, so I just drizzled straight from the bottle each time it was needed. This worked well.)
- 1 packet Mint Slice chocolate biscuits, chopped
- 1 packet chocolate cream Oreo biscuits, chopped (“Normal” Oreos would work fine, there is plenty of chocolate elsewhere here)
* I tried her recipe for homemade whipped cream and that was really tasty, but I think adding the extra sugar and vanilla here is unnecessary for our Aussie palates Note – I have since discovered that we have mint Tim Tams available sometimes. If I could find these, I would use these next time instead of the two different biscuits above. I think that would work well… What ever you use, divide your biscuits in two larger groups for layering and one smaller, for decorating the top.
- Line the sides of one of your original springform pans with baking paper. The paper needs to stick up above the top edge of the pan, as the cake will be higher than your pan.
- Put the first brownie layer in the bottom of your pan and spread over it a mixture of both Mint Slice and choc cream Oreo biscuits. Drizzle chocolate sauce over the biscuits.
- Pour half of the mint ice cream in on top of that and flatten out. (Next time I will choose to pipe the icecream on with a very large nozzle, right up against the paper, rather than spreading it. Hopefully this would give a cleaner look around the edges when the paper is removed later. If you are not a “piping” kind of person, the spreading worked fine.)
- Repeat with the second brownie, more biscuits, more drizzled chocolate sauce and then the rest of the mint ice cream.
- Pop it all in the freezer (best of luck creating the space for it first…) and let the cake freeze completely (I left mine overnight, but I checked on it after only a few hours and it was good to go.)
Ummm… was it YUMMMM? Why yes… yes it was indeed.
Was is ridiculously, stupidly rich, and something you couldn’t eat every day? Sure.
Would I make it again? Gosh darn, yes I would!