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Frozen Brownie Mint Pie

Frozen Chocolate Brownie Mint Ice Cream Pie

Frozen Chocolate Brownie Mint Ice Cream Pie
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8
Author Cookie Madness


  • 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.