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.
- 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.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Leigh Lambert.
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