This ice cream brownie pie has multiple steps and the chilling part takes some time though, but I assure you they are easy steps.
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Brownie & Caramel Ice Cream Pie
- Total Time: 2 hours
- Yield: 8 servings 1x
Description
A decadent frozen dessert featuring a brownie base topped with layers of vanilla and chocolate chip chocolate ice cream, finished with a drizzle of caramel and chocolate sauce.
Ingredients
- 1 batch of brownies (homemade or store-bought)
- 2 cups (480 ml) vanilla ice cream
- 2 cups (480 ml) chocolate chip chocolate ice cream
- 1-2 tbsp (15 - 30 ml) chocolate sauce
- 1-2 tbsp (15 - 30 ml) caramel sauce
- 2-3 tbsp (30 - 45 ml) chopped nuts (optional)
Instructions
- Prepare the brownies according to your recipe or package instructions. Allow them to cool completely.
- Once cooled, place the brownies in the freezer for about 30 minutes to firm up.
- Remove the brownies from the freezer. If using a springform pan, release the sides. Otherwise, carefully lift the brownies out of the pan.
- Spread the vanilla ice cream evenly over the brownie base, smoothing the top with a spatula. Return to the freezer for 30 minutes to set.
- After the vanilla layer is firm, spread the chocolate chip chocolate ice cream over the vanilla layer. Smooth the top and return to the freezer for another 30 minutes.
- Before serving, drizzle the top with chocolate sauce and caramel sauce. Sprinkle with chopped nuts if desired.
- Allow the pie to sit at room temperature for 5-10 minutes before slicing and serving.
Notes
- Use a springform pan for easy removal, or a glass baking pan if unavailable.
- You can substitute store-bought brownies to save time.
- Allow the pie to soften slightly before slicing for easier serving.
- Store leftovers in the freezer, covered tightly, for up to a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42
- Sodium: 220
- Fat: 22
- Carbohydrates: 58
- Fiber: 3
- Protein: 6
- Cholesterol: 55
If You Liked This Recipe, You’ll Love These
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- Homemade Mascarpone Ice Cream With Fresh Rhubarb Compote
Frequently Asked Questions
What pan works best for this pie, and how do I get clean slices?
The notes recommend a springform pan for easy removal — just release the sides when ready to serve. If you don’t have one, a glass baking pan works too. Either way, let the pie sit at room temperature for 5–10 minutes before slicing so the layers soften slightly for cleaner cuts. 
How long can I store leftovers?
Store any leftover pie in the freezer, covered tightly, for up to one week. The notes specify this — the freezer (not the fridge) keeps the ice cream layers properly set.
