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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
Nutritional Facts 1 piece equals 664 calories, 37 g fat (15 g saturated fat), 83 mg cholesterol, 322 mg sodium, 81 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Brownie-Peppermint Ice Cream Pie in Taste of Home Christmas Annual Annual 2009
Homemade Peppermint Ice CreamWhen peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin
When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 05, 2011 by spiker1
Will be making this again for our Christmas Eve dessert!
Reviewed on Dec. 30, 2010 by wasoongu
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.
Reviewed on Nov. 30, 2010 by cjung
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.
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 1.5
quart 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.
Reviewed on Nov. 29, 2010 by Barblei
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.
Reviewed on Nov. 25, 2010 by jadedraven
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!
Reviewed on Nov. 23, 2010 by kitzer
This sounds like it would be excellant!! I only have one problem with it, namely serving 'shards' of hard candy to people, specially children.
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