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Brownie-Peppermint Ice Cream Pie

Total Time

Prep: 30 min. Bake: 35 min. + freezing

Makes

8 servings

A rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead dessert.—Carol Gillespie, Chambersburg, Pennsylvania

Ingredients

  • 1 package fudge brownie mix (8-inch square pan size)
  • 1/2 cup vanilla or white chips
  • 1/2 cup 60% cacao bittersweet chocolate baking chips
  • 1/3 cup caramel ice cream topping
  • 1 pint peppermint ice cream, softened
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/8 teaspoon peppermint extract
  • 1/4 cup crushed peppermint candies

Directions

  1. Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate.
  2. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack.
  3. Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.
  4. Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

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