Brownie Bottom Peanut Butter Ice Cream Pie
Why choose between brownies and ice cream when you can make one show-stopping dessert with both? A thick brownie bottom with peanut butter and vanilla ice cream, topped with swirls of hot fudge and peanut butter sauce. Don’t forget the whipped cream and sprinkles on top!
Even though Labor Day is right around the corner, it’s still summer. Let’s not cut summer short – it lasts until September 22nd, people! That’s nearly an entire month left to justify ice cream way more frequently than normal, because after all — it’s summer!
So you should probably embrace these last few weeks with an extra special treat – a brownie bottom peanut butter ice cream pie. Just think about it. A thick layer of brownies, topped with peanut butter and vanilla peanut butter swirl ice cream. Covered in the requisite whipped cream, hot fudge, peanut butter sauce, and sprinkles.
Grab a spoon (or fork, this is a pie, after all!) – we’re digging right into this deep dish brownie bottom peanut butter ice cream pie!
I love ice cream. I love to eat ice cream. (Really, who doesn’t?) I love to make ice cream enough that I have my own ice cream maker with a built in cooling compressor. But I also realize that most people don’t have this at their fingertips.
So you know what’s so great about this? Make your own ice cream, like I do… or use store bought. I won’t tell anyone. And I promise, with how delicious this finished pie is, no one is going to notice.
Are you ready to make your own brownie bottomed peanut butter ice cream pie? Let’s get started.
We’re going to start with a brownie base — it’s actually half the recipe of my Simple Fudgy Brownies. I used a deep-dish tart pan because I like the look, and the bottom pops out from the sides to make serving really easy. But you can use a springform pan or a deep dish pie plate or whatever other shape you can dream. (Bundt cake ice cream cake? Is that a thing? Because it should be.)
Once the brownie layer bakes and cools, it’s time to make the ice cream! Or let the container of ice cream sit out on your counter for 15 minutes to thaw. Much easier.
Scoop your softened peanut butter ice cream in one layer, smooth the top, then freeze for a bit. Next up, scoop the sweet cream (or vanilla, or birthday cake, or whatever flavor your heart desires), swirl with some melted peanut butter (or not – your call) and freeze again. Top with some hot fudge sauce, peanut butter sauce, and whipped cream. Because what’s an ice cream pie without a heavy layer of whipped cream?!
Easy-peasy. Totally delicious. Why choose between brownies and ice cream when you can have both, in this perfectly sweet and salty dessert? So really.. what are you waiting for? Go make yourself a brownie bottom peanut butter ice cream pie!
Brownie Bottom Peanut Butter Ice Cream Pie
A brownie crust topped with layers of homemade peanut butter and sweet cream peanut butter swirl ice cream. No ice cream maker necessary thanks to The Curious Creamery.
- 1/2 recipe Simple Fudgy Brownies
- 1 pouch (1/2 box) The Curious Creamery Ice Cream Cake Mix, Sweet Cream flavor
- 1 1/8 cup cold milk, divided
- 1/2 cup + 3 tablespoons smooth peanut butter, divided
- 2 3/4 cup cold heavy whipping cream
- 3/4 cup sugar
- 1 teaspoon vegetable oil
- 2 tablespoons confectioners’ sugar
- hot fudge, peanut butter sauce, and sprinkles, for topping
- Preheat the oven to 350 °F. Lightly grease a 9″ deep dish tart pan (or springform pan) with a removable bottom.
- Prepare brownie bottom following the directions for Simple Fudgy Brownies, halving each ingredient. Spread brownie batter evenly along the bottom of the prepared tart pan. Bake for 30 minutes, until a tester comes out clean. Cool completely on a wire rack.
- Combine 135.2 mL of cold milk (9/16 cup) and 1/2 cup peanut butter in the bottom of a stand mixer. Using the whisk attachment, whisk on medium high speed until peanut butter starts to combine. The peanut butter will still be lumpy. Add in 250 mL (1 1/8 cup) heavy cream, 90 g (0.375 cups) sugar, and half (measured this!) a packet of Ice Cream Cake Mix. Whisk for 5 minutes, until the ice cream base has doubled in volume. Spread the peanut butter ice cream over the brownie base.
- Combine the remaining 135.2 mL (9/16 cup) of milk, 250 mL (1 1/8 cup) heavy cream, 90 g (0.375 cup) sugar, and half packet of Ice Cream Cake Mix in the stand mixer. Again, whisk for 5 minutes, until the ice cream base has doubled in volume. Spread the sweet cream ice cream over the peanut butter layer.
- Combine the 3 tablespoons smooth peanut butter and 1 teaspoon vegetable oil in a small, microwave safe bowl. Microwave for 10 seconds and stir to combine. Drizzle this peanut butter mixture over top of the sweet cream layer of ice cream. Drag a knife through the drizzle to swirl.
- Freeze the ice cream cake for a minimum of 6 hours, until fully frozen.
- Before serving, combine the remaining 1/2 cup heavy cream and 2 tablespoons confectioners’ sugar in a stand mixer. Whisk on high speed for 5-7 minutes, until stiff peaks form. Top the ice cream cake with whipped cream, hot fudge sauce, peanut butter sauce, and sprinkles.
- To serve, unmold the cake. If the ice cream sticks to the side, dip a paper towel in hot water and place this around the outside of the tart pan. Use a sharp knife to cut through the brownie layer. Serve leftovers covered in the freezer.
A Bunsen Burner Bakery Original Protocol