Brownie Ice Cream Pie Food

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.

CREAM CHEESE BROWNIE PIE

Steps:

• Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth.
• Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.
• Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
• Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
• In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.
• High Altitude: (3500-6500 ft)
• Add 3 tablespoons flour to dry brownie mix. Bake as directed above.

ICE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

TURTLE BROWNIE ICE CREAM DESSERT

Steps:

• Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. In large bowl, stir brownie mix, water, oil and eggs until well blended. Stir in 1/2 cup pecans; spread in pan.
• Bake 15 to 17 minutes or until center is set. DO NOT OVERBAKE. Cool completely on wire rack, about 45 minutes.
• Spoon ice cream evenly over brownies; smooth with back of spoon or rubber spatula. Freeze uncovered until firm, about 3 hours.
• To serve, drizzle hot fudge topping over dessert with fork using quick strokes. Sprinkle with 1/2 cup pecans. Let stand at room temperature about 5 minutes before cutting. Serve topped with whipped topping.

RASPBERRY BROWNIE ICE CREAM CAKE

Steps:

• For Brownies.
• Position oven rack in center of oven and preheat to 350 degrees.
• Line 8-inch square pan with parchment or foil; butter paper or foil.
• Melt chocolate and 3 T. butter in double boiler over hot, but not boiling water.
• Stir until smooth; cool slightly.
• Sift together flour, baking powder and salt.
• Blend egg and sugar using electric mixer; mix in vanilla.
• Gradually beat in chocolate mixture.
• Stir in dry ingredients, then walnuts, using wooden spoon.
• Spread batter evenly in prepared pan.
• Bake until tester inserted in center comes out dry, about 19 minutes.
• Cool completely in pan on rack.
• Invert onto rack and remove paper.
• Cut into 16 squares.
• Freeze brownies until solid, but not solid, about 2 hours.
• Line bottom of 8-inch square pan with waxed paper; freeze about 15 minutes.
• Soften sherbet in refrigerator until spreadable; smooth into prepared pan.
• Freeze until firm, about 15 minutes.
• Soften 1 cup ice cream in refrigerator until spreadable.
• Smooth over sherbet and freeze until firm.
• Cut each of the brownies into 2 layers.
• Cover ice cream with half of brownies, arranging around sides first, then filling in center.
• Press into ice cream to even top.
• Freeze until firm, about 15 minutes.
• Soften remaining 1 1/2 cups ice cream in refrigerator;spread over brownies.
• Freeze 15 minutes.
• Cover ice cream with remaining brownies, smooth sides up, arranging around the sides first, then filling in the center.
• Press into ice cream to even top.
• Cover and freeze for 8 hours or overnight.
• Run knife around edge of dessert and invert onto platter; peel off parchment paper.
• Return to freezer.
• For Topping.
• Whip cream with sugar and vanilla until peaks form.
• Spoon in a pastry bag fitted with a medium star tip.
• Pipe mixture in ruffles over sides of cake.
• Pipe rosettes on top.
• Place a raspberry atop each rosette.
• Serve with additional berries.

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.