Pioneer Woman Brownie Sundae Ice Cream Pie

Pioneer Woman brownie sundae ice cream pie is an easy frozen dessert made with a brownie crust, vanilla-chocolate ice cream and whipped cream, ready in 5 hours 45 minutes. It's an easy make-ahead summer dessert for birthdays, Father's Day or cookouts, and it's a no-fuss freezer pie.

Press the baked brownie firmly into the pie plate and up the sides, because a tightly packed crust is what holds the ice cream. Leave it loose and the slices crumble apart as soon as you cut into the pie.

Baking the brownies first, then smashing them back together, gives you a fudgy crust that sets firm in the freezer, which a crushed cookie crust can't match. Freezing the cherries alongside the pie also keeps them cold and dry, so they sit on the whipped cream without bleeding color.

Pioneer Woman Brownie Sundae Ice Cream Pie

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

1

hour 

Cooking time

50

minutes

Calories

639

kcal

A fudgy brownie crust holds a thick layer of vanilla-chocolate ice cream under a glossy chocolate sauce and fluffy whipped cream. Once it freezes solid, it slices cleanly while the crust stays chewy and rich.

Ingredients

• Cooking spray
  

• 1 18-ounce box brownie mix (plus required ingredients)
  

• 1 1/2 qt. container vanilla-chocolate ice cream
  

• 8 maraschino cherries, drained and patted dry
  

• 1 c. cold heavy cream
  

• 1/4 c. powdered sugar
  

• 1/4 c. chocolate sauce
  

Directions

• Bake the brownies: Preheat the oven to 350°F and spray a 9-inch pie plate with cooking spray. Prepare the brownie mix as the label directs, then scrape it into the pie plate and smooth the top.
• Cool the brownie: Bake for 45 to 50 minutes, until the center puffs and a toothpick comes out clean. Transfer it to a rack and cool for about 30 minutes, until almost room temperature.
• Smash the brownie: Use a rubber spatula to break the baked brownie into a few large pieces and move them to a large bowl. Then stir and smash the pieces together until well combined.
• Press the crust: Press the brownie mixture back into the pie plate, using the bottom of a measuring cup and your fingers to pack it up the sides. If any oil pools on top, blot it with a paper towel.
• Freeze the crust: Freeze the crust for about 15 minutes, until it is firm and cold. The pan can be warm when it goes in, but not hot.
• Fill with ice cream: Scoop the vanilla-chocolate ice cream into the crust and spread it in an even layer. Freeze for at least 4 hours until set, and freeze the cherries on a small plate in a single layer at the same time.
• Whip the cream: Whip the heavy cream and powdered sugar in a large bowl with a mixer on high speed. It takes 1 to 2 minutes to reach medium peaks.
• Top and serve: Spread the chocolate sauce over the top of the pie. Then add the whipped cream and the frozen cherries.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different flavor of ice cream?

Yes, any flavor that goes with chocolate works, like coffee, mint chip or salted caramel. Just keep the amount at 1 1/2 quarts so it fills the crust and sets evenly.

How long does the pie keep in the freezer?

Covered tightly, it keeps well in the freezer for a few days, though it tastes best fresh. Add the whipped cream and cherries just before serving so they stay fluffy and bright.

Can I make this ice cream pie ahead of time?

Yes, it's built for it, since the ice cream needs at least 4 hours to set anyway. You can freeze the filled pie a day ahead and whip the cream right before you serve.

What if I don't have a 9-inch pie plate?

A 9-inch springform pan works well and makes the pie easy to lift out. Pack the crust up the sides the same way, and bake the brownie until a toothpick comes out clean.

What's the most common mistake with this pie?

Filling a warm crust is the big one, because the ice cream melts and turns the pie soggy. Let the crust get cold and firm in the freezer first, then scoop.