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Mint Chocolate Chip Ice Cream Brownie Pie

An easy to make brownie crust topped with Blue Bunny® Mint Chocolate Chip Ice cream and chocolate ganache. This Mint Chocolate Chip Ice Cream Brownie Pie is guaranteed to be your new favorite dessert for spring!
Course Dessert
Cuisine American
Keyword ice cream pie, mint chocolate chip ice cream pie
Prep Time 4 hours 35 minutes
Cook Time 25 minutes
Total Time 5 hours
Servings 8 slices
Author Danielle


Brownie Crust:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (spooned & leveled)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Ice Cream:

  • 1 container Blue Bunny® Mint Chocolate Chip Ice Cream

Chocolate Ganache:

  • 4 ounces semisweet chocolate
  • 1/2 cup heavy cream


For the brownie crust:

  • Preheat oven to 350°F. Line the bottom of a 9" inch springform pan with parchment paper. Spray the edges well with nonstick cooking spray and set aside.
  • Add the melted butter and granulated sugar to a large mixing bowl and whisk until well combined. Add the eggs and vanilla and mix until just combined. Sift in the flour, cocoa powder, and salt and mix until just combined.
  • Pour the batter into the prepared springform pan and smooth it out. Bake at 350°F for 20-25 minutes or until the top is set and a wooden toothpick inserted into the middle comes out clean.
  • Remove from the oven and cool completely.

For the ice cream:

  • Remove the Blue Bunny® Mint Chocolate Chip Ice Cream from the freezer and let it sit on the counter for about 20 minutes to soften. Scoop all of the ice cream from the container into a large mixing bowl and mix it a bit, just until it's easy enough to spread.
  • Scoop the ice cream onto the cooled brownie crust and smooth it out evenly.
  • Cover and return to the freezer for about 3 hours or until it has firmed up.

For the chocolate ganache:

  • Chop the chocolate and add it to a large bowl. Set aside.
  • Pour the heavy cream into a microwave safe bowl and heat in the microwave for about 45 seconds. Pour the heavy cream over the chocolate and let it sit for 2-3 minutes. Then whisk well until the mixture comes together and you have a nice smooth ganache.
  • Remove the ice cream pie from the freezer and pour the ganache on top. Use an angled spatula or spoon to spread it around evenly. Cover and return to the freezer until the ganache has firmed up some, about 1-2 more hours or overnight.
  • Once the ice cream pie and topping has firmed up, remove it from the freezer a few minutes before serving. Slide a knife around the edges to loosen it up from the pan and then remove it. Slice and enjoy!