- 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
- 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.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack.
- Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.
- 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. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Brownie-Peppermint Ice Cream Pie
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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 1.5
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.
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!