Brownie Bottom Peanut Butter Ice Cream Pie

• Condiments

  • 11/16 cup Peanut butter, smooth

• Baking & Spices

  • 2 tbsp Confectioners' sugar
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Snacks

  • 1/2 Recipe simple fudgy brownies

• Dairy

  • 2 3/4 cup Heavy whipping cream
  • 1 1/8 cup Milk

• Desserts

  • 1 Fudge, hot

• Other

  • 1 Pouch (1/2 box the curious creamery ice cream cake mix, sweet cream flavor

Found on bunsenburnerbakery.com

Description

Ingredients

• 1/2 recipe Simple Fudgy Brownies
• 1 pouch (1/2 box) The Curious Creamery Ice Cream Cake Mix, Sweet Cream flavor
• 1 1/8 cup cold milk, divided
• 1/2 cup + 3 tablespoons smooth peanut butter, divided
• 2 3/4 cup cold heavy whipping cream
• 3/4 cup sugar
• 1 teaspoon vegetable oil
• 2 tablespoons confectioners’ sugar
• hot fudge, peanut butter sauce, and sprinkles, for topping

Directions

• Preheat the oven to 350 °F.  Lightly grease a 9″ deep dish tart pan (or springform pan) with a removable bottom.Prepare brownie bottom following the directions for Simple Fudgy Brownies, halving each ingredient. Spread brownie batter evenly along the bottom of the prepared tart pan.  Bake for 30 minutes, until a tester comes out clean.  Cool completely on a wire rack.Combine 135.2 mL of cold milk (9/16 cup) and 1/2 cup peanut butter in the bottom of a stand mixer.  Using the whisk attachment, whisk on medium high speed until peanut butter starts to combine.  The peanut butter will still be lumpy.  Add in 250 mL (1 1/8 cup) heavy cream, 90 g (0.375 cups) sugar, and half (measured this!) a packet of Ice Cream Cake Mix.  Whisk for 5 minutes, until the ice cream base has doubled in volume.  Spread the peanut butter ice cream over the brownie base.Combine the remaining 135.2 mL (9/16 cup) of milk, 250 mL (1 1/8 cup) heavy cream, 90 g (0.375 cup) sugar, and half packet of Ice Cream Cake Mix in the stand mixer.  Again, whisk for 5 minutes, until the ice cream base has doubled in volume.  Spread the sweet cream ice cream over the peanut butter layer.Combine the 3 tablespoons smooth peanut butter and 1 teaspoon vegetable oil in a small, microwave safe bowl.  Microwave for 10 seconds and stir to combine.  Drizzle this peanut butter mixture over top of the sweet cream layer of ice cream.  Drag a knife through the drizzle to swirl.Freeze the ice cream cake for a minimum of 6 hours, until fully frozen.Before serving, combine the remaining 1/2 cup heavy cream and 2 tablespoons confectioners’ sugar in a stand mixer.  Whisk on high speed for 5-7 minutes, until stiff peaks form.  Top the ice cream cake with whipped cream, hot fudge sauce, peanut butter sauce, and sprinkles.To serve, unmold the cake.  If the ice cream sticks to the side, dip a paper towel in hot water and place this around the outside of the tart pan.  Use a sharp knife to cut through the brownie layer. Serve leftovers covered in the freezer.