You might be asking yourself why I’m posting this particular recipe at this particular time. Ice Cream Cake? In a flavor other than Pumpkin Spice? In November?

I agree, it might seem a bit unseasonable. But, I am guessing that you have probably had enough pumpkin spice to last you into the new year at this point. And I really think that ice cream is always in season. And I’m guessing you might have a holiday gathering that you are hosting or attending soon. And maybe you’d like a dessert to make ahead of time that requires absolutely no reheating or last minute prep.

Also, I recently made this for a birthday party, for a friend who loves mint ice cream, and I’m just not patient enough to wait until the spring to post it. So, if it’s alright with you, I’m just going to proceed.

Boozy Mint Chocolate Ice Cream Cake

1 package of brownie mix (plus whatever ingredients your brownie mix calls for- usually vegetable oil and an egg)

Family size package of Oreos

1 1/4 cup creme de menthe (mint liqueur)

2 quarts good quality mint chocolate chip ice cream

8 oz Cool Whip

Chocolate sprinkles

Disposable 9×13 baking/ cake pan (2-3 inches deep)

*Note: This recipe is easily customized. If you aren’t a fan of mint, use a different flavor of ice cream and a different type of liqueur (coffee ice cream and Irish cream could be pretty amazing. Or chocolate ice cream and chocolate liqueur. Or you can leave the booze out all together if there are children involved. You get the picture.)*

First, leave your ice cream out to soften. You don’t want it melted, but you want it soft enough to stir.

Make your brownies in the disposable pan, following the directions on the box. These brownies only had directions for an 8×8 dish, so I reduced the cooking time from 45 mins. to 25 mins.

While the brownies are in the oven, prepare your Oreos and creme de menthe. Open up your Oreos and pour about 1/2 cup of creme de menthe in a shallow bowl. When the brownies are still hot out of the oven, you’re going to push booze saturated Oreos into them. Pretty exciting, right?

Now, dip an Oreo into the creme de menthe, turning it over to make sure the liqueur soaks into both sides (don’t leave it in the liquid to soak or it will begin to disintegrate). Then push the Oreo into the brownies.

Repeat this process 14 more times, for a total of 15 Oreos.

Now cover the Oreo brownies and pop them into the freezer for about 1 hour, just so the ice cream doesn’t melt on contact. While you’re waiting, mix 3/4 cup creme de menthe into the soft ice cream.

You can stick the ice cream mint liqueur mixture in the fridge or freezer while you wait for the brownies to cool down. After the brownies have cooled enough, spread half of the ice cream in an even layer over the brownies.

Cover and return the pan to the freezer for at least one hour. You want the ice cream to be firm so it holds up the next layer. (This recipe requires a lot of patience. Trust me, the waiting is the hardest part. But it’s worth it!)

Now, repeat the booze soaking Oreo process with a total of 24 Oreos, to make a solid layer in the middle of your cake.

Spread the remaining ice cream in an even layer over these Oreos.

Cover and freeze for at least one hour. While you are waiting, take out your cool whip to soften.

After the hour is done, spread the cool whip over the ice cream.

Top the cool whip with chocolate sprinkles and a drizzle of creme de menthe. You can crush up the remaining Oreos and sprinkle those on top too.

Serve immediately or cover and freeze to serve whenever you want!

Cheers and Happy Out-of-Season Desserting!