Back to Brownie-Peppermint Ice Cream Pie

Print Options


Card Sizes

Brownie-Peppermint Ice Cream Pie Recipe

Brownie-Peppermint Ice Cream Pie Recipe

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 YIELD:8 servings


  • 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


  • 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.

Nutritional Facts

1 piece: 664 calories, 37g fat (15g saturated fat), 83mg cholesterol, 322mg sodium, 81g carbohydrate (52g sugars, 2g fiber), 7g protein .

Reviews for Brownie-Peppermint Ice Cream Pie

Sort By :
spiker1 211136
Reviewed Dec. 5, 2011

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

wasoongu 187269
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."

cjung 211135
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."

Barblei 116000
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."

jadedraven 126729
Reviewed Nov. 25, 2010

"I consider myself a fairly accomplished baker but this did not turn out well at 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!"

kitzer 187267
Reviewed Nov. 23, 2010

"This sounds like it would be excellant!! I only have one problem with it, namely serving 'shards' of hard candy to people, specially children."

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.