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Brownie-Peppermint Ice Cream Pie

 Brownie-Peppermint Ice Cream Pie
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
8 ServingsPrep: 30 min. Bake: 35 min. + freezing


  • 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

2 of 2

Brownie-Peppermint Ice Cream Pie (continued)

Directions (continued)

  • peppermints. Yield: 8 servings.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.