Brownie Ice Cream Pie 6.000
Jun 7, 2006

Store-bought brownies form the crust of this ice cream pie, which then gets topped with a quick ganache. Unfrosted, cakey mini-brownies work well here. We chose Starbucks coffee ice cream, but almost any flavor will do.

Servings: 6
  • 8 to 11 ounces chocolate brownie bites
  • 1 quart ice cream, slightly softened
  • 1/4 cup heavy cream
  • 1/4 cup semi-sweet chocolate chips


Press the brownies into a 9-inch pie plate to form a crust. Fill with the softened ice cream, making the surface even. Cover with plastic wrap and freeze until firm.

Place the cream in a small microwave-proof bowl and microwave on high until it boils, about 1 minute. Whisk in the chocolate chips until they have melted and the mixture has become a smooth ganache. When it has cooled to room temperature, either spread the ganache evenly over the top of the pie (do it fast; it will set quickly on the cold ice cream) or drizzle it over the pie. Freeze until ready to serve, taking the pie out of the freezer 10 minutes before serving.

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Recipe Source

Adapted from chef and former restaurateur David Hagedorn.

Tested by Leigh Lambert.

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