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Brownie Ice Cream Pie

 Brownie Ice Cream Pie
"Family members know they're in for a treat when they see me gathering the ingredients for this recipe," writes Mrs. Travis Baker of Litchfield, Illinois. You can fill the brownie crust with store-bought ice cream or use one of the ice cream recipes here.—Mrs. Travis Baker, Litchfield, Illinois
10-12 ServingsPrep: 30 min. + freezing Bake: 30 min. + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped nuts
  • 2 to 3 pints ice cream
  • Delicious Chocolate Sauce, optional


  • In a small bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in flour
  • and salt; add melted chocolate and vanilla. Stir in nuts. Spoon into
  • a greased 10-in. springform pan; place pan on a baking sheet.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Remove to a wire rack. Carefully run a
  • knife around the edge of pan to loosen; cool 1 hour longer.
  • Fill with scoops of ice cream. Cover and freeze for at least 4 hours
  • or overnight. Remove sides of pan. Let stand for 10 minutes before
  • serving. Top with chocolate sauce if desired. Yield: 10-12 servings.

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Brownie Ice Cream Pie (continued)

Directions (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.