It’s a rainy, dark morning here in Austin which suits my mood perfectly. There’s a lot going on here right now, so to unwind a bit I made something I’d been craving for a while – a frozen ice cream dessert with a brownie base called Brownie Mint Ice Cream Pie.
The thing with frozen brownies as a base is that the brownies need to be soft when frozen. Packaged brownie mix usually works well for bases because it doesn’t freeze rock solid, but if you are making the brownies from scratch you have to employ a few tricks. For this base, I used brown sugar, buttermilk and an extra egg yolk to help keep the brownies tender when frozen. Another base that might work well is a batch of these chewy brownies. Like packaged brownies, they don’t freeze too hard. I suppose that will be my next experiment once we’ve finished this frozen creation. Here’s what it looked like whole. I apologize for the photo, but I am “lighting challenged” these days, as HAL broke one of my photography lights and I’ve been reluctant to buy a new one.
Frozen Chocolate Brownie Mint Ice Cream Pie
- 4 tablespoons unsalted butter
- 2/3 cup light brown sugar
- 1/3 cup Hershey’s Dark cocoa powder
- 1 egg and 1 egg yolk
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1/4 cup flour
- 1 quart 4 cups mint chip or chunk ice cream
- 1 quart 4 cups chocolate ice cream
- 2 cups sweetened whipped cream or whipped topping
- Handful of toasted pecans optional
- Chocolate Syrup optional
- Preheat oven to 350 degrees F. Line the inside of a 9 inch round springform pan with nonstick foil.
- In a large saucepan or in a microwave-safe bowl, melt the 4 tablespoons of butter over medium heat. Stir in the sugar and cocoa powder. Let cool slightly, then whisk in the egg, yolk, salt, vanilla and buttermilk. Stir in the flour. Pour into the pan and bake for about 18 minutes or until set. Let cool completely and keep chilled until ready to use.
- Soften the mint ice cream. When ice cream is soft, spread it as evenly as possible across the brownie layer. Put a sheet of plastic wrap over it and freeze for an hour or until firm. When firm, soften the chocolate ice cream and spread chocolate ice cream over the mint ice cream.
- When both layers of ice cream are very firm, pipe or spread whipped cream over the top. Store in freezer until ready to serve. Before serving, remove springform and peel away the foil. Drizzle with chocolate syrup if desired.