Peppermint Ice Cream Pie with Brownie Brittle Crust

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I am really struggling with the fact that Christmas is less then two weeks away. What happened??? It feels like it was just Thanksgiving! With Christmas coming so quickly this year I just haven’t had time to do as much baking as I usually do. I still have lots of commitments this year, even more so then usual now that my daughter is in school. Her Christmas program is Wednesday. I am super excited, but if I know my daughter she will be standing there frozen in fear. (PLEASE oh God PLEASE keep her finger out of her nose!)

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While I am extra busy this year, I needed to be sure to get at least one peppermint recipe in. Peppermint is always expected this time of year, and I prefer it paired with chocolate, and ice cream and I are always friends, no matter the weather. I finally bought my first package of Brownie Brittle and after munching on a piece I decided to use the rest for the crust. Cool, minty, creamy chocolate goodness right here folks! And the pie is SUPER easy (only 7 ingredients!) and comes together quickly.

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Peppermint Ice Cream Pie with Brownie Brittle Crust

Ingredients

  • 4 oz package Brownie Brittle
  • 1/4 cup butter, melted
  • 1/2 gallon vanilla ice cream
  • 1/4 teaspoon peppermint extract
  • 1 cup Andes Peppermint Crunch Baking Chips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sweetened condensed milk

Instructions

  • Preheat oven to 350 and take ice cream out of freezer to soften.
  • Crush brownie brittle in a gallon sized bag with a rolling pin until fine crumbs. Mix with melted butter and press into bottom of a 9 in pie pan or spring form pan. Bake for 8 minutes. Take out of oven and allow to cool on counter for 10 minutes, then place in freezer until completely cool. The crust needs to be completely cool before topping with ice cream.
  • While crust is cooling/ice cream is softening, melt the chocolate chips and sweetened condensed milk together in a small saucepan just until chips are starting to melt. Stir until chocolate is melted and mixture is combined, set aside. Add the peppermint extract and half of the baking chips to softened ice cream. Spread ice cream on top of cooled crust, spreading evenly with a off-set spatula. Drizzle chocolate sauce on top and immediately top with remaining baking chips, pressing in slightly to make sure they are set. Place pie in freezer for at least 2 hours to set ice cream. When ready to serve, run a sharp knife under hot water to make slicing easier.
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