Chef Alli’s Red White and Boom Ice Cream Brownie Pie

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Chef Alli stirring pot

The perfect dessert for the July 4th holiday!  I always like making this when strawberries and blueberries are really in season, too.

1 family size Duncan Hines Brownie Mix, prepared according to package directions for fudgy brownies
1 carton neapolitan ice cream
1 cup hot fudge topping, warmed
1 cup sliced fresh strawberries
1 cup fresh blueberries
whipped cream
1/2 cup toffee chips
1/4 cup sliced toasted almonds
 
Bake prepared brownie mix in a 9-inch spring form pan that has been coated with nonstick baking spray.  Bake according to package directions.  Cool, then freeze until firm, leaving brownies in pan.  Using approximately 1/3 cup for each scoop, place 8 scoops of ice cream onto a parchment-lined baking sheet; freeze until scoops are solid.  Once brownies and ice cream are well frozen, place prepared scoops of ice cream on top of brownie crust around edge and in the center, leaving sides of pan intact.  Cover and freeze until very firm.
 
To serve, remove sides of springform pan.   Drizzle ice cream with warm hot fudge topping. Arrange strawberries and blueberries over topping.  Garnish with whipped cream, toffee chips and almonds.  Cut into wedges and serve at once!
 
Now You’re Cookin’,
Chef Alli
 

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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