Ice Cream Brownie Mountain |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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If you like ice cream cake as my family does, you'll love this easy-to-make version. It's a fun, festive dessert for birthdays and other occasions, especially in summer.Mirien Church, Aurora, Colorado Ingredients:
4 eggs |
2 cups sugar |
1/2 cup vegetable oil |
1-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup chopped peanuts |
1 quart vanilla ice cream, softened |
1 carton (8 ounces) frozen whipped topping, thawed |
2 tablespoons chocolate syrup |
colored nonpareils and chopped peanuts, optional |
Directions:
1. In a large bowl, beat the eggs, sugar and oil until light and lemon-colored. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture until well blended. Stir in peanuts.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. Line a 2-1/2-qt. bowl with a double layer of plastic wrap. Break brownies into pieces about 2 in. square; set aside a third of the pieces. Line the bottom and sides of prepared bowl with remaining brownie pieces, pressing firmly to completely cover to within 1 in. of rim. Fill brownie-lined bowl with ice cream, pressing down firmly. Top with reserved brownie pieces, covering ice cream completely. Cover and freeze overnight.
4. To serve, uncover and invert onto a serving plate. Let stand for 10 minutes before removing bowl and plastic wrap. Spread whipped topping over top and sides of dessert; drizzle with chocolate syrup. Garnish with nonpareils and peanuts if desired. Cut into wedges with a sharp knife. Yield: 10-12 servings.
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