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Brownie Ice Cream Pie

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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Nutritional Facts

Calories per serving: 458

% Daily Values*

Total Fat: 118g 182%

Saturated Fat: 13g 65%

Cholesterol: 81mg 27%

Sodium: 219mg 9%

Total Carbohydrates: 52g 17%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 6g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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