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Ice Cream Brownie Mountain Recipe
Ice Cream Brownie Mountain Recipe photo by Taste of Home

Ice Cream Brownie Mountain Recipe

Publisher Photo
If you like ice cream cake as my family does, you'll love this easy-to-make version. It's a fun, festive dessert for birthdays and other occasions, especially in summer.—Mirien Church, Aurora, Colorado
TOTAL TIME: Prep: 30 min. + freezing Bake: 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. + freezing Bake: 25 min.
MAKES: 10-12 servings

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped peanuts
  • 1 quart vanilla ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 2 tablespoons chocolate syrup
  • Colored nonpareils and chopped peanuts, optional

Nutritional Facts

1 serving (1 piece) equals 479 calories, 22 g fat (8 g saturated fat), 90 mg cholesterol, 190 mg sodium, 64 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. In a large bowl, beat the eggs, sugar and oil until light and lemon-colored. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture until well blended. Stir in peanuts.
  2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
  3. Line a 2-1/2-qt. bowl with a double layer of plastic wrap. Break brownies into pieces about 2 in. square; set aside a third of the pieces. Line the bottom and sides of prepared bowl with remaining brownie pieces, pressing firmly to completely cover to within 1 in. of rim. Fill brownie-lined bowl with ice cream, pressing down firmly. Top with reserved brownie pieces, covering ice cream completely. Cover and freeze overnight.
  4. To serve, uncover and invert onto a serving plate. Let stand for 10 minutes before removing bowl and plastic wrap. Spread whipped topping over top and sides of dessert; drizzle with chocolate syrup. Garnish with nonpareils and peanuts if desired. Cut into wedges with a sharp knife. Yield: 10-12 servings.
Originally published as Ice Cream Brownie Mountain in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p227

Nutritional Facts

1 serving (1 piece) equals 479 calories, 22 g fat (8 g saturated fat), 90 mg cholesterol, 190 mg sodium, 64 g carbohydrate, 1 g fiber, 7 g protein.

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