Recipe: Brownie Ice Cream Pie

A batch of brownies folded in on themselves when I tried to remove them from the baking sheet for cooling on a rack; leaving them to rest on the sheet for a while didn't help. But I am not a girl who throws out food. So, if the cookies weren't going to submit to my iron will, I was simply going to have to teach them a lesson. I crumbled them. And then those crumbs became part of the crust for an ice cream pie.

Brownies:
(You can just prepare a batch of brownies and crumble them; baking the mix into cookies won't change the consistency, and this is much easier to do.)

• 1 19.8-ounce box Kroger Ultra Moist Deluxe Fudge Brownie Mix
• 1/2 cup oil
• 1/4 cup water
• 2 eggs

Directions

 Preheat oven to 350 degrees. Prepare brownies according to package directions, then let cool completely.

Crust:

• 2 cups vanilla wafers, ground into fine crumbs
• 3 tablespoons sugar
• 2 cups brownie crumbs
• 1/4 cup butter, melted

Directions

Preheat oven to 350F. Combine all ingredients in a 9" glass pie pan. Press mixture against the sides of the pan and press evenly over the base. Bake for 15 minutes, then let cool completely.

Filling:

• 1-1/2 quarts vanilla caramel swirl ice cream, softened
• 3 cups crumbled brownies
• whipped cream
• chocolate sauce, for drizzling

Directions

Combine ice cream with brownies; spread into the crust. Freeze overnight, then let rest on the countertop for 10 minutes before slicing and serving.

Cut the pie and place each serving onto a dessert plate. Spritz with whipped cream and drizzle chocolate sauce over everything.

Makes 8 very generous servings.

 This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on July 5, 2011.