Best Brownie Ice Cream Pie Recipes

BROWNIE-PEPPERMINT ICE CREAM PIE

Steps:

• Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

FROZEN BROWNIE ICE CREAM PIE

Steps:

• In 2-quart saucepan, heat milk, chocolate chips and 1/2 cup granulated sugar to boiling over medium heat, stirring constantly; remove from heat. Stir in 1 tablespoon butter and the vanilla.
• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, beat eggs, 1/4 cup butter and the chocolate with electric mixer on low speed 30 seconds or until smooth. Beat in brown sugar, 1/2 cup granulated sugar and the Bisquick mix until well blended; beat on medium speed 1 minute or until smooth. Pour into pie plate. Sprinkle with nuts.
• Bake about 35 minutes or until edge appears dry and top is cracked. Cool completely in pie plate on cooling rack, about 1 hour (center will sink).
• Spread 1 1/2 cups fudge sauce over pie. Spoon ice cream onto pie, mounding and packing firmly. Freeze at least 4 hours until firm. Heat remaining fudge sauce; serve with pie. Store pie in freezer.

BROWNIE ICE CREAM PIE

Steps:

• In a small 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 in 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.

ICE CREAM FILLED BROWNIE MUD PIE

Steps:

• Heat oven to 325 degrees. Grease two 9 inch pie pans.
• In a large bowl, combine all the crust ingredients; beat 50 strokes with spoon.
• Pour batter into prepared pans. Bake for 20-25 minutes. Do not overbake. Cool.
• When brownie layer is cooled; spread 1/3 c ice cream topping on each brownie crust. Sprinkle 1/4 c nuts between the two pies.
• Overlap large spoonfuls of ice cream to fill pie. Cover and freeze.
• In a small saucepan, heat remaining ice cream topping for 1 minute. Drizzle over ice cream. Sprinkle with remaining nuts. Cover. Freeze. Let sit at room temp for 5 minutes before serving with a warmed knife.

BROWNIE ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees. Combine brownie mix, eggs, oil and water in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in chips. Spoon into crust. Bake 40 to 45 minutes or until set. Cool completely. Puree strawberries in food processor or blender. Cut pie into wedges. Serve with ice cream and pureed strawberries.