Best 6 Easy Peppermint Ice Cream Brownie Bomb Recipes

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Indulge your sweet cravings with our tantalizing Peppermint Ice Cream Brownie Bomb, a delectable treat that combines the refreshing coolness of peppermint ice cream with the rich, fudgy texture of chocolate brownies. This irresistible dessert is encased in a crispy graham cracker crust, creating a symphony of flavors and textures that will delight your taste buds. In this article, you'll find two additional brownie recipes that will satisfy your chocolate cravings: the Classic Chocolate Brownie and the Decadent Triple Chocolate Brownie. Each recipe is carefully crafted to deliver a unique taste experience, ensuring that you have a brownie recipe for every occasion.

Here are our top 6 tried and tested recipes!

PEPPERMINT BROWNIES



Peppermint Brownies image

These crowd-pleasing treats start with a dense, chewy brownie that's topped with a layer of creamy peppermint filling, dark chocolate glaze, and a sprinkle of crushed peppermints. For the cleanest slices, chill the finished brownies thoroughly, then use a warm knife to slice them. Dip the knife blade into hot water and wipe it dry with a kitchen towel between each cut, and you'll be rewarded with clean layers of chocolate, peppermint and glaze. It's fine to sub chocolate chips for the chopped chocolate, just make sure they are fully melted before proceeding.

Provided by Erin Jeanne McDowell

Categories     snack, cookies and bars, finger foods, dessert

Time 1h15m

Yield 15 servings (one 9-by-13-inch pan)

Number Of Ingredients 20

Nonstick cooking spray
10 ounces/285 grams semisweet chocolate, chopped (or semisweet chocolate chips)
8 ounces/225 grams unsalted butter (2 sticks), cut into 1-inch pieces
1 cup/220 grams light brown sugar
1/2 cup/100 grams granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 1/2 cups/310 grams confectioners' sugar
2/3 cup/160 milliliters sweetened condensed milk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
Pinch of fine sea salt
6 ounces/170 grams semisweet chocolate, chopped (or semisweet chocolate chips)
1/4 cup/60 milliliters heavy cream
1 tablespoon unsalted butter
Pinch of fine sea salt
1/2 cup/95 grams crushed peppermints or candy canes

Steps:

  • Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
  • Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
  • Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
  • Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
  • Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
  • Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
  • While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
  • Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
  • Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.

EASY PEPPERMINT ICE CREAM BROWNIE BOMB



Easy Peppermint Ice Cream Brownie Bomb image

I have loved Peppermint Stick ice cream since I was a little girl. I wanted to make something special. I came up with an idea to add oreo cookies as a center filling for the ice cream. The ice cream and oreo's are delicious together. I added some peppermint kisses,and candy cane,all incased in a brownie shell. I topped it off...

Provided by Nor Mac

Categories     Chocolate

Time 55m

Number Of Ingredients 13

2 box ghiardelli double chocolate brownie mix
2 egg
2/3 c oil vegetable or canola
1/2 c water
FILLING
1/2 row oreo cookies optional
1 large container peppermint stick ice cream
GANACHE
1 c chocolate chips dark or semi sweet
3/4 c whipping cream
GARNISH
1/2 bag(s) candy cane kisses cut in half optional
1 crushed candy cane optional

Steps:

  • 1. Grease 2 8 inch isquare pans or 2 9x9 pans. Mix brownie mix with the oil, water and eggs Do not beat. Stir to incorporate well. Pour in to pans and bake at 350 degree's per directions on boxes.
  • 2. Line stainless steel, or freezer safe 3 quart bowl with plastic wrap. Let wrap over hang on sides about 4-5 inches all the way around bowl. Remove brownies from oven and cool until warm. Cut brownies in rows not squares. Trim off hard edges.
  • 3. Press brownie strips inside lined bowl. Mold to bowl with out flattening brownies, and squish sides of brownie pieces together. It is ok to be an inch from top of bowl. Fill brownie bowl with half the container of softened ice cream. Sprinkle chopped oreo's over ice cream. Top with remaining ice cream and smooth top. Turn excess brownie edges in over ice cream, make as level as possible. Pull excess plastic wrap over to cover ice cream . Place bowl in freezer. Freeze for several hours to overnight until completely frozen.
  • 4. Make Ganache when ready to frost. Remove ice cream from freezer. Pull ice cream from bowl grasping plastic wrap. Turn round side up on freezer safe plate that is trimmed with wax paper to catch chocolate dripping. Plastic plate, spring form pan bottom, or foil lined card board will work.
  • 5. In a saucepan mix chocolate chips with whipping cream over medium heat. Stir until melted and chocolate is smooth. Remove from heat.cool for a lityle while before pouring.
  • 6. Start pouring Ganache over top. Pour in a circular motion around top. Alowing it to drip down all sides. Spoon some on spots missed. press kisses in to bottom sides of cake. Sprinkle top with crushed candy cane. Place Bomb back in freezer uncovered until chocolate sets. After it sets. cover with wax paper and plastic or foil until ready to serve. Set out to soften a bit before cutting.

PEPPERMINT ICE CREAM



Peppermint Ice Cream image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. -Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1 quart.

Number Of Ingredients 7

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1 to 1-1/4 cups crushed peppermint candy

Steps:

  • In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, Fat 28g fat (18g saturated fat), Cholesterol 183mg cholesterol, Sodium 121mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

BROWNIE BOMBE



Brownie Bombe image

Provided by Food Network

Categories     dessert

Time 5h45m

Yield 10 to 12 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the baking sheet
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
4 large eggs
2 sticks (1 cup) unsalted butter
8 ounces semisweet chocolate chips
1/2 cup all-purpose flour
1/2 cup cocoa powder
1 quart chocolate ice cream, softened
1 1/2 cups heavy cream
3 tablespoons granulated sugar
1 tablespoon cocoa powder, plus more in a shaker or sifter, for serving
1/2 cup hot fudge, warmed slightly
1/3 cup chopped walnuts

Steps:

  • For the brownies: Preheat the oven to 350 degrees F. Line a 12-by-17-inch baking sheet with parchment paper and spray with cooking spray.
  • Combine the granulated sugar, brown sugar, vanilla, salt and eggs in a large bowl and mix until well combined; set aside.
  • Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa.
  • Pour the batter into the prepared baking sheet and bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely.
  • For the bombe: Using a 4-inch ring cutter, cut a round from the baking sheet of brownies. Slice the remaining brownies into approximately 3-by-4-inch rectangles. You should have 10 rectangles. Keep 5 rectangles as they are and cut the other 5 in half to make triangles.
  • Line a 2 1/2-quart (about 9 inches across) freezer-safe bowl with plastic wrap. Place the brownie round in the bottom of the bowl and, alternating between the rectangles and triangles, fill the sides of the bowl. Press the brownie pieces into the bowl so that the interior of the bowl is lined with brownies. Break off any excess that extends above the edge of the bowl. Make sure to press the seams together so there are no cracks. Break the remaining brownie pieces into small crumbles and reserve.
  • Wrap a 5-inch freezer-safe bowl in plastic wrap from the bottom, combining the loose ends of the plastic wrap at the top.
  • Spread the softened ice cream inside the large bowl over the brownie layer. You should have about a 2-inch-thick layer of ice cream. Place the 5-inch bowl inside the ice cream layer, pushing it into the ice cream slightly to create a well. Cover the top with plastic wrap and freeze until the ice cream is firm, about 2 hours.
  • In a large chilled bowl, combine the heavy cream, granulated sugar and cocoa. Whip the cream with a whisk or electric hand mixer until stiff peaks form.
  • Remove the bombe from the freezer and remove the small bowl. Pour the hot fudge into the well, then fill with the whipped cream. Combine the reserved brownie crumbles and walnuts and sprinkle over the top of the bombe. Cover with plastic wrap and push down to press the brownie crumbles into the bombe. Freeze until the whipped cream is frozen, about 2 hours.
  • Remove the bombe from the freezer and place the bowl side into a large bowl of hot water for 1 minute. Remove the plastic wrap. Invert the bombe onto a large platter or plate. Remove the glass bowl and plastic wrap. Garnish with a sprinkle of cocoa powder. Slice and serve.

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY



Brownie Ice Cream Bombs Recipe by Tasty image

This quick and easy dessert is the bomb dot com. Store-bought brownie mix meets vanilla ice cream and raspberry drizzle to form delectable frozen bites. Fill them with anything your heart desires, but we think vanilla and raspberry make a sweet power couple.

Provided by Betsy Carter

Categories     Desserts

Time 4h30m

Yield 3 servings

Number Of Ingredients 9

9 oz fudge brownie mix, baked according to package instructions in a 9 x 13-inch pan
¾ cup vanilla ice cream
3 large raspberries
10.5 oz chocolate frosting, melted
1 teaspoon cornstarch
3 tablespoons water, divided
1 cup raspberries
¼ cup sugar
1 tablespoon lemon juice

Steps:

  • Make the brownie bombs: Cut 3 8-inch (20 cm) squares of plastic wrap. Place the plastic wrap in the cups of a 6-cup jumbo muffin tin, alternating between rows so you have enough space to work.
  • With a 3½-inch (8.75 cm) cookie cutter, cut 6 circles out of the pan of brownies.
  • Place a brownie circle in each prepared muffin cups. Using an ice cream scoop, scoop ¼ cup (35 g) of vanilla ice cream in the center of each brownie circle. Push a raspberry into the center of the ice cream and top with the remaining brownie circles. Wrap the plastic wrap around the brownie bomb. Place the muffin tin in the freezer and allow the brownie bombs to set for at least 4 hours, or up to overnight.
  • Make the raspberry sauce: Add the raspberries, sugar, remaining 2 tablespoons of water, and the lemon juice to a small saucepan over medium-high heat and bring to a boil.
  • In a small bowl, mix together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved.
  • Once the raspberry mixture is boiling, reduce the heat to low and add the cornstarch slurry. Stir until the sauce thickens, 2-3 minutes. Remove the pot from the heat and let the sauce cool.
  • Remove the brownie bombs from the freezer. Unwrap and place, domed side up, on a wire rack set over a baking sheet. Pour the melted chocolate frosting over the bombs, then place in the refrigerator to set, about 20 minutes.
  • Remove the bombs from the refrigerator and drizzle with the raspberry sauce. Serve immediately.
  • Enjoy!

EASY PEPPERMINT ICE CREAM PIE



Easy Peppermint Ice Cream Pie image

Just a quick pie I threw together in an attempt to recreate a "cake" served at the holidays by our local sports bar. One of my daughter's FAVORITES!! "Cook" time is freezer time (although just suggested, I made mine and froze overnight). **Update: As suggested by a reviewer - this really CAN be modified with your favorite flavor ice cream and garnished accordingly to suit the Holiday or event. ;)

Provided by Mommy Diva

Categories     Frozen Desserts

Time 2h15m

Yield 2 pies

Number Of Ingredients 3

2 graham cracker pie crust, ready made (I do 1 regular and 1 chocolate, a Keebler and an Oreo)
1 3/4 quarts dreyer's grand limited edition peppermint ice cream, softened (1 container)
16 ounces Cool Whip Topping

Steps:

  • Soften ice cream on counter until "workable" (soft enough to stir in Cool Whip but not too liquid).
  • Mix in full tub of Cool Whip- do not over blend as Cool Whip will become runny.
  • Scoop half of mixture into each of 2 pie crusts.
  • Smooth evenly in crust.
  • Cover with lid, if available, or wrap.
  • Place in freezer for at least 2 hours. (Could be less, I don't know as I always do ahead and leave them overnight).
  • Prior to serving, remove cover and smooth any voids (a slightly warm spoon run under warm water works well).
  • Garnish with crushed candy cane or starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy Cane Roca - my favorite.
  • Enjoy! ;).

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Quality Ingredients: Use high-quality ingredients for the best flavor. This means using fresh, organic ingredients whenever possible.
  • Follow the Recipe: While it's okay to be creative in the kitchen, it's important to follow the recipe closely, especially when you're first starting out.
  • Don't Overmix: When mixing ingredients, be careful not to overmix. Overmixing can make your food tough or rubbery.
  • Cook to Temperature: Use a meat thermometer to ensure that your food is cooked to the proper temperature. This will help you avoid undercooked or overcooked food.

Conclusion:

Cooking can be a fun and rewarding experience. By following these tips, you can create delicious meals that will impress your friends and family. Don't be afraid to experiment and try new things. The more you cook, the better you'll become at it. So get in the kitchen and start cooking!

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