Ever made brownies that were just a tad crumbly or have more cookies on hand than you should could eat? Or, ever purchased way too much ice cream for the 4th because of that buy one get one sale?
Well here, my friends, is the solution!
This was inspired by a much cleaner, more holistic Dessert Pizza by Angela at Oh She Glows. My version is definitely not clean eating or refined sugar free or any vegan thingamadoey. One day I do hope to try out Angela’s Dessert Pizza but yesterday I needed to use up some brownies and the over indulging ice cream that wouldn’t stop enticing me. It didn’t hurt that it was also Jared’s birthday and I was able to make a birthday dessert for him with ingredients I already had on hand.
Ingredients
1 batch of already made brownies or chocolate chip cookies
1 pint chocolate ice cream, slightly chilled (not frozen)
1 pint vanilla ice cream, slightly chilled (not frozen)
1 batch Peanut Butter Shell Drizzle (from Oh She Glows)
1 batch Chocolate Ice Cream Shell
coconut oil
Recipe
Using a teaspoon of coconut oil, lightly grease the bottom & sides of a springform pan.
Crumble brownies or cookies onto bottom of springform pan. Using your palms, press the mixture down firmly and spread to sides of pan.
In a glass bowl, stir together the chocolate and vanilla ice creams until swirled together. Pour ice cream mixture onto the top of the brownie crust. Place ice cream pie into freezer and allow to freeze for 10-15 minutes.
Make one batch each of the peanut butter drizzle and chocolate ice cream shell. Place the peanut butter drizzle into a plastic zipper top bag and snip the corner. (This makes for easier drizzling! The chocolate syrup can easily be drizzled with a fork.)
Alternating between the peanut butter and chocolate toppings, drizzle each sweet concoction onto the top of the ice cream pie. Once all the toppings have been used up, place the pie back into freezer for at least 4 hours for everything to set nicely up.
Scrumptious!
Enjoy ~
