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Brownie-Peppermint Ice Cream Pie Recipe
Brownie-Peppermint Ice Cream Pie Recipe photo by Taste of Home

Brownie-Peppermint Ice Cream Pie Recipe

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3.5 6
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 35 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min. + freezing
MAKES: 8 servings

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

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.

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 near 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. Yield: 8 servings.
Originally published as Brownie-Peppermint Ice Cream Pie in Taste of Home Christmas Annual Annual 2009

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.

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

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 5, 2011

"Will be making this again for our Christmas Eve dessert!"

MY REVIEW
Reviewed Dec. 30, 2010

"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."

MY REVIEW
Reviewed Nov. 30, 2010

"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."

MY REVIEW
Reviewed Nov. 29, 2010

"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."

MY REVIEW
Reviewed Nov. 25, 2010

"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!"

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