Brownie-Peppermint Ice Cream Pie
Total TimePrep: 30 min. Bake: 35 min. + freezing
This dessert is pretty and delicious, but it is very difficult to cut and serve. If you left it soften enough to cut through the brownie crust, the ice cream is soup. I had high hopes for a pretty and festive Christmas dessert, but this was disappointing.
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Will be making this again for our Christmas Eve dessert!
Made it for a dinner party, and although the presentation was lovely, I think from now on I'll stick to warm brownies topped with a scoop of peppermint ice cream. A lot less work and warm brownies can't be beat. If you make this recipe, be sure to get a small box of brownie mix (not "family size") and give the dessert the full amount of time in the freezer.
I changed the recipe a little and worked out great! I had to serve a bigger crowd, so I made the brownies in a 9 X 13 pan (just as the box recipe recommends). I did not add the chips or use the caramel, but I did drizzle chocolate syrup on top of the cooled browne before adding the ice cream. I used Edy's 1.5quart of peppermint ice cream, softened and spread on top, froze and added the whipped cream as suggested. Everyone liked it and it was a nice change with the mint/chocolate combination.
You have to undercook the brownie and use Dryers Peppermint Stick Ice Cream. It's usually available for the holidays... but this year I have seen it throughout the year.
I consider myself a fairly accomplished baker but this did not turn out well at all...in fact it was an epic fail. The crust was quite hard, I wound up having to scoop out the middle to make room for the ice cream (which i had to make because I couldn't find peppermint anywhere). Eventually I just scrapped the whole thing in frustration...i suppose i'll be making my normal pumpkin cheesecake this year because this recipe just did not work!
This sounds like it would be excellant!! I only have one problem with it, namely serving 'shards' of hard candy to people, specially children.