Ingredients:
1.5 quarts mint chocolate chip ice-cream
1.5 quarts pink ice cream (cherry, strawberry, pink peppermint, etc)
1 package of Brownie Mix (I use Duncan Hines Chewy Fudge Brownie Mix)
Fresh whipped cream (see recipe)
Mint leaves for decoration, optional
Chocolate shavings for decoration, optional

Easy directions:
Make brownie mix.  Fill bowl w/ice cream(s).  Place on top of brownie.  Top with whipped cream.  Re-freeze.  Serve!

Step by step directions:
Make the brownie mix as instructed on box in 9” round pan. Allow to fully cool. Remove from pan and place on serving dish. Set aside.

For the ice cream, take a large round stainless steel mixing bowl and line with plastic wrap. Scoop out the ice cream (I usually use the mint (green) as the outer layer, but of course you can mix it up!).

Press the mint/green ice cream along the entire bowl, covering the entire bowl and patting up against the sides and bottom of the bowl so that the entire bowl is covered (buy some latex gloves at the grocery store!) This usually takes one full carton of ice cream.

*If adding a layer of hot fudge, make sure the fudge is very cold and add it at this time. Place bowl in freezer for about 15 minutes before adding the next layer of ice cream.

Once this is done, move on to the pink colored ice cream. Simply scoop and pat the pink ice cream into the bowl until the entire bowl is full. Cover with plastic wrap and allow ice cream to re-freeze for several hours or overnight.

Make fresh whipped cream by whipping one pint of heavy whipping cream with 1 ½ tablespoons sugar and 1 teaspoon vanilla, until the cream just reaches stiff peaks.

Once ready to add the whipped cream to the cake, take ice-cream bowl out of freezer.  Turn the mixing bowl upside down and place on top of round brownie layer.  Lay a warm cloth on top of mixing bowl & pat a few times to help release the ice cream.  Lift off the mixing bowl and remove the saran wrap.  Now the cake is ready for the whipped cream!

Spread the whipped cream around the cake as if frosting, covering both brownie and ice cream from top top to bottom. Once the entire cake is frosted, re-freeze until ready to serve. You can dress up the cake with mint leaves, sprinkles, chocolate shavings, etc.

Tips:

• Allow the ice cream to soften at room temperature for 10 to 15 minutes before forming the mold.
• Grease the cake pan with butter and lightly dust with flour before adding the brownie mix. For easy removal, place a liner of parchment paper over the flour coating and remove once the baked brownie has cooled.