:sigh: Here's my last recipe until I cowgirl up and buy a new camera. I shall miss you, Canon Powershot SD 1300!
I loved that camera. It made my very limited camera abilities look good.
Anyhow. Moving right along...
You know those desserts that are just pure evil? Well, this is one of them.
Ice cream pie/cake.
I love a good ice cream cake. It's probably my favorite dessert.
Khale, my husband, has a fantastic Grandmother (whom we lovingly call Lenhartgrams) and she makes a super yummy ice cream cake. This one is inspired by her:
We're gonna need a pecan crumble: oatmeal, graham crackers, butter, brown sugar, flour, and pecans...of course.
Toast that pecan crumble in the oven at 375 for about 10 minutes to give it a nice crunch.
I trust you all know what those things are.
If not, you had a deprived childhood. And I'm sorry.
Yes, we just covered a brownie with ice cream.
Cover that with our fabulous toasted pecan crumble. For a bit of crunchy texture.
Cover that with caramel sauce.
I told you it was evil.
Cover it with foil and freeze until firm.
Excuse my phone's photo. Somewhere between the freezing stage and the eating stage, my camera met its fateful end.
But this is an incredibly rich dessert. If you like brownies or ice cream - you'll love this.
Brownie Ice Cream Pie
1 brownie mix (and # of eggs/water/oil called for on box)
1.75 quart container of butterfinger ice cream
1/2 c. chopped pecans
2/3 c. oatmeal
6 graham crackers (one sleeve), crushed
1/4 c. butter, softened
1/2 c. brown sugar
1/3 c. white flour
1/2 c. caramel ice cream topping
Stir together a brownie mix according to the package directions. Pour into a greased cheesecake pan and bake at 350 for 15-20 minutes. You want the brownie to become set but still at that slightly gooey point (if you cook it too long, it will be hard to cut once frozen). Allow brownie to cool completely.
Meanwhile, combine oatmeal, pecans, crackers, butter, brown sugar and flour together in a bowl until mixture resembles coarse crumbs. Spread it out on a baking sheet and pop it into the oven for 10 minutes to lightly toast it, stirring a few times.
Take the ice cream out of the freezer and let it sit on the counter for about 10 minutes. Once soft, spread the entire container of ice cream on top of the cooled brownie. Top with the pecan crumble. Drizzle the caramel sauce over the entire "cake."
Cover and return the "cake" to the freezer until it becomes firm - about 2-3 hours. To serve: remove "cake" from the freezer and allow it to stand for 5 minutes before cutting into it.