Brownie Ice Cream Pie Recipe

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

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"Family members know they're in for a treat when they see me gathering the ingredients for this recipe," writes Mrs. Travis Baker of Litchfield, Illinois. You can fill the brownie crust with store-bought ice cream or use one of the ice cream recipes here.—Mrs. Travis Baker, Litchfield, Illinois
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 30 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + freezing Bake: 30 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped nuts
  • 2 to 3 pints ice cream
  • Delicious Chocolate Sauce (recipe also in Recipe Finder), optional

Directions

In a small mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour and salt; add melted chocolate and vanilla. Stir in nuts. Spoon into a greased 10-in. springform pan; place pan on a baking sheet.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
Fill with scoops of ice cream. Cover and freeze for at least 4 hours or overnight. Remove sides of pan. Let stand for 10 minutes before serving. Top with chocolate sauce if desired. Yield: 10-12 servings.
Originally published as Brownie Ice Cream Pie in Country Woman July/August 1995, p42

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped nuts
  • 2 to 3 pints ice cream
  • Delicious Chocolate Sauce (recipe also in Recipe Finder), optional
  1. In a small mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour and salt; add melted chocolate and vanilla. Stir in nuts. Spoon into a greased 10-in. springform pan; place pan on a baking sheet.
  2. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Remove to a wire rack. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  3. Fill with scoops of ice cream. Cover and freeze for at least 4 hours or overnight. Remove sides of pan. Let stand for 10 minutes before serving. Top with chocolate sauce if desired. Yield: 10-12 servings.
Originally published as Brownie Ice Cream Pie in Country Woman July/August 1995, p42

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