Brownie Layer:
²/3 cup butter, softened
1¼ cups sugar
½ cup light corn syrup
½ teaspoon vanilla
2 eggs
1¼ cups flour
½ cup baking cocoa
½ teaspoon salt
3 tablespoons milk
¼ - ½ teaspoon mint extract (to taste)
Ice Cream Layer:
1½ Quarts (48 ounces) Cedar Crest Mint Chocolate Chip Ice Cream
Ganache:
1 cup heavy whipping cream
8 ounces semi-sweet chocolate chips
Directions:
Preheat oven to 325 degrees F. In a mixing bowl, cream butter and sugar. Add corn syrup, vanilla and mix well with the creamed mixture. Add eggs one at a time, beating well after each egg. Combine flour, cocoa and salt in a medium bowl and stir together. Alternately add milk and flour mixture to creamed mixture. Mix in mint extract. Spread into a greased 10-inch springform pan. Bake at 325 degrees F for 55 minutes. Cool completely on cooling rack. Remove from pan and place brownie layer on a plate.
Remove ice cream from freezer and soften about 10 minutes. Spoon ice cream evenly over cooled brownie layer. Cover and freeze until firm, about 2 hours.
Prepare Ganache by placing whipping cream in a medium saucepan and bring to a boil over medium low heat. Remove from heat, stir in chocolate chips until melted. Cool until lukewarm. To serve: Remove ice cream dessert from freezer to soften slightly before slicing. Cut into individual servings and drizzle ganache over top. Add a dollop of whipped cream and a mint sprig or chopped mint chocolate candies and/or chocolate curls.
Makes 12 - 16 servings.