Brownie-Peppermint Ice Cream Pie |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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A rich, chocolaty brownie crust is a perfect partner to refreshing peppermint ice cream. Holiday guests have come to expect this make-ahead dessert.Carol Gillespie, Chambersburg, Pennsylvania Ingredients:
1 package fudge brownie mix (8-inch square pan size) |
1/2 cup vanilla or white chips |
1/2 cup 60% cacao bittersweet chocolate baking chips |
1/3 cup caramel ice cream topping |
1 pint peppermint ice cream, softened |
1 cup heavy whipping cream |
1/4 cup confectioners' sugar |
1/8 teaspoon peppermint extract |
1/4 cup crushed peppermint candies |
Directions:
1. 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.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack.
3. Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm.
4. 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. Yield: 8 servings.
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