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
Total TimePrep: 30 min. + freezing Bake: 25 min.
- 4 large 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
- 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 13x9-in. baking pan. Bake at 350° for 25-28 minutes or until a toothpick inserted in 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.
Nutrition Facts1 piece: 479 calories, 22g fat (8g saturated fat), 90mg cholesterol, 190mg sodium, 64g carbohydrate (45g sugars, 1g fiber), 7g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.