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Ice Cream Brownie Mountain

 Ice Cream Brownie Mountain
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
10-12 ServingsPrep: 30 min. + freezing Bake: 25 min.

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

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

2 of 2

Ice Cream Brownie Mountain (continued)

Directions (continued)

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