Rocky Road Brownie Ice Cream Pie, Gluten Free

In the household where Cap’n Awesome was raised, ice cream came from one of those whirligig contraptions that used salt and hand cranking.  It was all part of the good-living-through-granola-program directed by my future mother-in-law.  His family invented early versions of crazy artisanal homemade ice cream (think lemons) way before Ben & Jerry were even out of middle school.  In fact, until he was older, Cap’n Awesome had no idea that ice cream came in square brick-like containers at the grocery store.

Total opposite at our house.  Ice cream came in a thin waxy cardboard container and was usually cheap, stale vanilla. Since it was purchased as Dad’s ice cream, we weren’t allowed to touch it.  But that didn’t stop all of us kids from wanting some.  Obedient as we were (read: not so much) that was the signal to see who could make the freezer open silently and leave no trace of the spoonfuls we used to sneak.

The children were relegated to treats from the ice cream truck if we had the coin. The only good part about that plan was that the ice cream truck rarely had stale stuff.  The bad part was that the ice cream man only came once a day, usually around dinner time and we  weren’t allowed to move from the table if we were eating. Getting that ice cream treat became a crap shoot.

I made a vow that when I was grown up there would be a bottomless supply of ice cream in my house.   Too bad for me that I became lactose intolerant.  But that never stopped me from eating ice cream – along with  a large supply of Lactaid.

I like ice cream as a major ingredient in many things, from sundaes to cake, with cake, next to cake, and certainly as the center of a pie.  I’m not that picky as long as the ice cream is tasty and has chocolate in it.  But as long as there is chocolate near by, it’s all good.

Since it is pie month at the Canteen, and it has been warm out, this recipe seemed like a fun thing to do.  That and I had a freezer full of leftover Rocky Road Brownies that needed a job.  The crust is simple.  Just use leftover brownies, or cookies.  Warm up some of your favorite ice cream and slather it into the pie shell.  Top with whipped cream and freeze the thing.

It won’t last long enough to become stale – at least in our house it didn’t.

Rocky Road Brownie Coffee Ice Cream Pie, Gluten Free
Recipe type: dessert
  • leftover rocky road or other brownies (see link in post)
  • 1 pint of your favorite ice cream (I used Starbucks coffee ice cream)
  • 1 pint of heavy cream (or a can of your favorite whipped cream)
  • pinch of sugar
  • splash of vanilla
  • generous dose of Lactaid, optional
  1. Preheat oven to 350. In a 9-inch pie pan press brownie crumbles to form a crust. Make sure it is a thin crust because once it is frozen it is hard to cut if it is too thick. Set a few crumbs aside for the top. Bake at 350 for about 15 minutes to crisp and cool thoroughly. Freeze crust for about an hour.
  2. Soften ice cream and fill crust evenly. Freeze for about 30 minutes.
  3. Whip cream with sugar and vanilla. Pipe on top of ice cream or cover using a spatula. Finish with a few brownie crumbles to decorate. Freeze until ready to serve. Let pie sit for about 5 minutes at room temperature and serve.
Go easy on how thick you make the crust. Really press those crumbs in there as thin as you can get them - a thicker crust is hard to cut once frozen (my broken knife as evidence). The pie takes no time at all to put together other than the freezing time as you build the layers. Be sure to let it sit out before cutting or the whipped cream will chip and the crust will be hard to cut. Five minutes usually does it.

Just in case you want another slice…..