Brownie Brittle Ice Cream Pie
Serves: 16-20 servings
For the brownie part:
  • 2 bags Chocol'art Brownie Mix
  • 4 eggs
  • 1 cup oil
  • 2 graham cracker pie crusts or gluten free pie crusts
For the brownie chunk ice cream:
  • 1 56-ounce tub non-dairy vanilla ice cream
Chocolate glaze:
  • ¼ cup Chocol'art Drinking chocolate
  • ¼ cup non-dairy milk such as almond milk
  • ¾ cup powdered sugar
Prepare the brownies:
  1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine brownie mix, eggs and oil. Whisk until smooth.
  3. Pour ¼ of the brownie mixture onto prepared baking sheet. Spread into as thin of a layer as you can to form brownie brittle. Set aside.
  4. Divide remaining brownie batter between two graham cracker crusts.
  5. Bake brownie brittle (on baking sheet) for about 10 minutes, until set. Place into freezer to freeze until frozen and crunchy.
  6. Bake brownie pies for 28-30 minutes, until the centers feel set. Set aside to cool.
  7. Once brownie brittle has frozen (preferably for 30-60 minutes, if time allows) break into small chunks.
  8. Leave ice cream out of freezer to defrost slightly, so it's easier to handle. Place in a large bowl and add brownie chunks. Stir to distribute the brownie evenly throughout the ice cream. Divide ice cream over cooled pies.
Prepare glaze:
  1. Combine drinking chocolate and almond milk in a small bowl. Stir to dissolve and break up any lumps.
  2. Add powdered sugar. Stir to combine. Drizzle over ice cream pie.
  3. Freeze until ready to serve.
Recipe by Overtime Cook at