Ice Cream Brownie Mountain Recipe

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

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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 25 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 25 min.

Ingredients

  • 4 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 1-1/2 cups 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

Directions

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.
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.
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.
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 piece: 479 calories, 22g fat (8g saturated fat), 90mg cholesterol, 190mg sodium, 64g carbohydrate (45g sugars, 1g fiber), 7g protein.

  • 4 eggs
  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 1-1/2 cups 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
  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

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