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Ethel's Dandy Brownie Ice Cream Pie

Aug 14th 2018

Ethel's Dandy Brownie Ice Cream Pie

This is one of those easy-to-make-everyone-loves desserts, and has been a family favorite for years. Casual yet decadent, hand crafted yet convenient. What makes this so appealing to everyone is the option to completely customize the taste. From mint chip ice cream with hot fudge topping, to vanilla ice cream with Reese's peanut butter cups, the flavors are endless!

With only four ingredients and no baking required, you can keep everything in the freezer until your ready to assemble. Who knew such big flavor could come from such little effort!?


Ingredients:

  • Ethel’s Brownie Bars (3ct)- one 8oz package (3 bars)
  • 1 quart of vanilla ice cream or any flavor you like to pair with brownies
  • 1 pint whipping cream (to cover the pie, just before serving)
  • Ice cream topping of your choice - we suggest caramel (Sanders), hot fudge or raspberry jam


Directions:

  1. Put all the brownies in a microwave safe pie plate and warm for 30 seconds on high. Save a corner of one brownie if you would like crumbles on top of the whipping cream for serving.
  2. Using your hands, smash the brownies down in the 9” pie plate to form a thin layer, and a bit up the sides. Don’t worry, your ice cream will cover any spaces or imperfections.
  3. Next add a thin layer of your ice cream topping (caramel, hot fudge, or jam) over your crust. You may need to warm gently in order to get it to spread. Don’t overheat your topping.
  4. Cover with Saran Wrap and place in freezer to chill for 20 minutes.
  5. Place a mixing bowl into the refrigerator to chill.
  6. While your crust is chilling, take your quart of ice cream out and place on the counter.
  7. After 20 minutes, scoop or cut half of the ice cream out into a bowl to stir as we did when we were kids. This makes it spreadable. This is quick, don’t over-stir.
  8. Remove your crust from the freezer, add your ice cream and spread evenly until the pie plate is almost filled.
  9. Place Saran Wrap back on top and back in the freezer for 1 hour before serving.
  10. Pour the heavy cream into the chilled mixing bowl and stir in a dash of sugar to dissolve in the cream. Whip on high speed until peaks form.
  11. Spread whipped cream over the frozen pie.
  12. If you saved a corner of a brownie, crumble in a small bowl and sprinkle over the whipped cream. 
  13. Finish with a drizzle of your ice cream topping (caramel, hot fudge, or jam).
  14. Serve and savor!


Hint from Ethel: Let it sit out for 5 minutes before cutting. Use a sharp knife with pressure to cut through the crust. Once the first piece is out of the pan the others come out easily.

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