Mississippi Mud Pie Brownie Ice Cream

by Megan on December 10, 2013

Mississippi Mud Pie Brownie Ice Cream // take a megabite

The lovely Bev is having twins! Soon! So, let’s just say, that when I heard about this virtual baby shower, I knew I wanted in. You see, Bev is just lovely! And funny! And yay, she’s having twins! It’s pretty major!

I was perusing recipes when I spotted these brownies on her site. I knew turning them into an ice cream would be just the thing to kick the massive chocolate cravings going on.

Mississippi Mud Pie Brownie Ice Cream // take a megabite

I’m the kind of girl who will get a super chocolatey blizzard with chocolate ice cream. I don’t understand the point of vanilla ice cream more often than not. I mean, I love it in a root beer float, obvz, and a classic sundae is also quite awesome, but I just can’t ever have too much chocolate, ya know? The moral of the story is this: chocolate ice cream plus brownies, almonds, marshmallows, fudge, and more brownies is where it’s at because you can’t have too much of a good thing. Too many puppies? Nope. Too much chocolate? Never.

Let’s make sundae’s on Tuesdays and celebrate Bev’s twins, pink Christmas trees, Shiner Holiday Cheer, and everything else awesome!

Mississippi Mud Pie Brownie Ice Cream // take a megabite

Mississippi Mud Pie Brownie Ice Cream
Makes 1 hefty quart, idea from Bev Cooks

Ingredients:

chocolate ice cream

  • 2 cups heavy cream
  • 3 T unsweetened Dutch-process cocoa powder, sifted
  • 5 oz. dark chocolate, chopped
  • 1 cup whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 5 large egg yolks
  • 1/2 t vanilla extract

mix ins –

Directions:

  1. Make chocolate ice cream. Place the chopped chocolate in a medium heat-proof bowl, set aside. Meanwhile, warm 1 cup of the cream with the cocoa powder in a medium saucepan. Whisk it briskly to blend in the cocoa. Bring it to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and pour over the chopped chocolate, scraping the saucepan as clean as possible. Whisk the cream and chocolate until smooth. Stir in the remaining 1 cup of cream. Set the bowl aside with a mesh strainer on top of the bowl.
  2. Warm the milk, sugar, and salt in the same saucepan you just used. In a separate medium bowl whisk the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly. Scrape the warmed egg yolks back into your saucepan.
  3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and mix into the chocolate mixture until smooth, then mix in the vanilla. Stir until cool over an ice bath.
  4. Chill the mixture thoroughly in the fridge, then freeze in your ice cream maker according to the manufacturer’s instructions. If the mixture is too thick to pour into your machine, whisk it speedily to thin it out.
  5. Transfer to a one-quart container, or 2-3 pint containers layering the almonds, brownie bites, and marshmallows in between layers of ice -cream. Freeze for at least 4 hours. Serve with an additional brownie and some hot fudge.

Vanilla Marshmallows
Recipe adapted from Chuck Hughes

Ingredients:

  • 2 t or 1 packet powdered gelatin
  • 1/3 cup cold water (for gelatin blooming)
  • 1/4 cup water (for syrup)
  • 3/4 cups granulated sugar
  • 1 1/2 t vanilla extract
  • 1 T confectioners’ sugar, plus more for sprinkling
  • 1 T cornstarch
Directions:
  1. Lightly spray an 8-inch pan with cooking spray. Bloom gelatin in 1/3 cup cold water for 10 minutes. Meanwhile heat the remaining 1/4 cup water and sugar together until it boils. Allow to boil for 1 minute. Add gelatin and stir until mixed. Beat with an electric miser until lightened in color and voluminous. Mix in the vanilla extract. Spread into prepared pan and dust with powdered sugar. Allow to set for several hours before cutting into small squares. Toast with a kitchen torch and layer in the ice cream.

Brownies
Half of this recipe

Ingredients:

  • 1/2 cup (1 sticks) unsalted butter
  • 1 1/4 cups brown sugar (I used a mixture of light + dark)
  • 3 oz. unsweetened chocolate
  • 2 large eggs
  • 1 t vanilla extract
  • 1 cups flour
  • 1/4 t kosher salt

Directions:

  1. Preheat your oven to 325°F. Butter or spray with cooking spray, the bottom of a 8 inch square baking dish; cut a piece of parchment paper to line the bottom of the pan so that it overlaps the two sides. (You’ll be able to lift out the brownies with the parchment paper later on.) Press into the greased surface.
  2. In a large microwave-safe bowl combine the butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened continue to microwave at 10-second intervals, removing before completely melted, stirring until smooth.
  3. Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out mostly clean, 25-35 minutes. Allow to cool completely.
  4. Run a knife around the edge of the pan and lift out with the parchment paper. Cut half of the pan into bite sizes pieces for layering in the ice cream. Reserve half to cut out with heart cookie cutters to serve with the ice cream.

Coconut Oil Bittersweet Hot Fudge
Recipe adapted from my mom’s hot fudge recipe

Ingredients:

  • 1/3 cup coconut milk, reserve the rest for ice cream
  • 2 T coconut oil
  • 3/4 cup bittersweet chocolate chips
  • 1/2 cup confectioners’ sugar
  • pinch of salt

Directions

  1. Place all of the ingredients in a medium saucepan over medium heat. Cook, stirring often, until coconut oil and chocolate is melted. Once it’s all melted and combined remove from heat. Serve with ice cream to take it to a major chocolate overload.

Yay! Click HERE for a printable pdf of the recipes above.

Mississippi Mud Pie Brownie Ice Cream // take a megabite

Having spare brownies leftover is my weakness. Even though Twitter autocorrected it to my “weekends”. I guess it’s that too.

Check out the whole Virtual Baby shower after the jump!

Appetizers
Bacon Cotija Guacamole from Gaby of What’s Gaby Cooking
Gruyère Gougères from Shaina of Food for My Family
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie’s Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home

Drinks
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather’s Dish
Winter Citrus Salad from Catherine of Weelicious

{ 54 comments… read them below or add one }

Megan - The Emotional Baker December 10, 2013 at 7:31 am

What a delicious dessert! Congratulations Bev :)

Reply

Megan December 12, 2013 at 11:34 am

Thanks, Megan! <3

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autumn December 10, 2013 at 8:17 am

This is exactly the blizzard flavor that I ordered at DQ every. single. time. growing up. Also, gilded heart brownie for the win.

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Megan December 12, 2013 at 11:34 am

Hell yes! You know what’s up.

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Katrina @ Warm Vanilla Sugar December 10, 2013 at 9:30 am

This is such a fun flavour! And YAY for Bev!

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Megan December 12, 2013 at 11:34 am

Thanks, Katrina! Mo chocolate! Mo babies!

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Erika December 10, 2013 at 9:30 am

Aw man this is KILLER.. Mississippi mud pie is the truth and you made it ice cream.. Gurl your the bomb.com.

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Megan December 12, 2013 at 11:35 am

Thanks girlfren! <3

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shelly (cookies and cups) December 10, 2013 at 9:36 am

I don’t understand the point of vanilla ice cream either! ANd it’s all my husband ever orders. Annoying.
This, however, is decidedly NOT annoying.

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Megan December 12, 2013 at 11:35 am

haha Thanks, Shelly!

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cindy December 10, 2013 at 10:59 am

SO MANY GOOD RECIPES! But, this ice cream looks da bomb! You know I love a mix in!

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Megan December 12, 2013 at 11:36 am

Thanks, Cindy! Mix it up!

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Laura (Blogging Over Thyme) December 10, 2013 at 11:04 am

Can I just say that you make the coolest ice creams!!! Yes, yes you do.

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Megan December 12, 2013 at 11:36 am

Shucks!

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Nicole December 10, 2013 at 11:05 am

Oh my! I want in on this super chocolate business!!

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DessertForTwo December 10, 2013 at 11:09 am

Oh my! Love this!

Shiner Cheer is AMAZING! We just had some this weekend, and I’m in love too :)

It was fun celebrating with you :)

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Megan December 12, 2013 at 11:38 am

Thanks! It was fun celebrating with you too!!

And yes! That Shiner Cheer is a Christmas miracle.

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Aimee @ Simple Bites December 10, 2013 at 11:13 am

This is FAB. I am definitely saving room for dessert at this shower. ;)

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Megan December 12, 2013 at 11:38 am

:)!!

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Bev @ Bev Cooks December 10, 2013 at 11:32 am

ARRRE you kidding. Seriously, I’m dying over this ice cream! I’ve eaten so much ice cream in the last 8 months I don’t even know how I’m standing up. I’ve never been so happy.

This looks insanely wonderful and I can’t thank you enough for being a part of today’s surprise! Consider me wowed.

THANK YOU!

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Megan December 12, 2013 at 11:38 am

Yay! <3 Thanks, Bev! I loved being a part of your bebe shower! <3 <3 <3

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kelly @ livelovepasta December 10, 2013 at 1:31 pm

I’ve never had Mississippi Mud Pie before. I think I’m totally missing out. This looks fab!!

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Megan December 12, 2013 at 11:39 am

All the chocolate, please!

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Stephanie @ Girl Versus Dough December 10, 2013 at 2:14 pm

Ohemgeeeeeeeeeeeeeeee this ice cream situation. It’s like my dream ice cream I never knew I wanted all the time, forever and ever. LOVE.

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Megan December 12, 2013 at 11:39 am

Thanks, Stephanie! <3

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Cookbook Queen December 10, 2013 at 3:12 pm

This is major just like Bev. I need it!!

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Megan December 12, 2013 at 11:39 am

Yeah! She’s the bomb!

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Heather || Heather's Dish December 10, 2013 at 4:52 pm

Face plant.

I’m now realizing that life won’t be complete without this ice cream all up in face. NEED!

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Megan December 12, 2013 at 11:39 am

Ha! Love!

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Rachel @thedessertchronicles December 10, 2013 at 9:08 pm

I need this ice cream, like now!! Such an incredible combination and your pictures are beautiful. Congrats Bev!

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Megan December 12, 2013 at 11:39 am

Thanks, Rachel! Yay Bev!

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Shaina December 10, 2013 at 9:42 pm

Over the top. I can’t say no to ice cream, and those brownies are insane.

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Megan December 12, 2013 at 11:40 am

I like my ice cream with a side of cray-cray, what can I say. :)

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Tieghan December 10, 2013 at 10:34 pm

Amazing!!! Need this!!

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Megan December 12, 2013 at 11:40 am

Thanks, Tiegz!

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Laurie {Simply Scratch} December 11, 2013 at 1:03 am

This is bonkers awesome! I need this in my mouth ASAP!

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Megan December 12, 2013 at 11:40 am

Ice cream for dinner, please.

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Lisa [With Style & Grace] December 11, 2013 at 1:30 am

I want a HUGE spoonful of this!!

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Megan December 12, 2013 at 11:40 am

I’ll sling-shot it to ya!

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Kathy - Panini Happy December 11, 2013 at 1:56 am

NEVER too much chocolate! :-) What a brilliant idea to turn her brownies into ice cream!!

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Megan December 12, 2013 at 11:49 am

Thanks, Kathy! It was a fun one!

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Elizabeth @ SugarHero.com December 11, 2013 at 5:13 am

I’m with you–no such thing as too much chocolate! My husband is one of those weirdos who likes vanilla ice cream (and always quotes the Barenaked Ladies “Vanilla is the finest of the flavors” to back him up)– to which I say, if you have to look to a 90s Canadian band to support your choices, maybe you’re making the wrong choices.

Aaaaanyhow, this ice cream sounds insane in the best way, and I love it!

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Megan December 14, 2013 at 7:18 pm

hahhaha I love you.

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Taylor @ FoodFaithFitness December 11, 2013 at 8:20 am

This is perfect. I just got the ice cream attachment for my Kitchenaid and cannot think of a better dinner to have tonight than mississippi mud pie brownie ice cream. You’re judging the dinner comment and I am totally ok with that. Delish anddd pinned!

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Megan December 14, 2013 at 7:17 pm

Oh no way! I’m not judging a bit! I’m totes impressed with your dinner. :)

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brandi December 11, 2013 at 10:37 am

woah. my husband might faint if i made this. going on the menu soon!

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Amanda @ Once Upon a Recipe December 11, 2013 at 12:03 pm

Girl, you are speaking my chocolate language! Chocolate > vanilla, almost always. Congratulations Bev!

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Megan December 14, 2013 at 7:17 pm

Yeah man! Mo chocolate always!

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Aggie December 11, 2013 at 2:36 pm

Yuuuum!! This looks fantastic!!
Thanks so much for being a part of Bev’s surprise!!

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Megan December 14, 2013 at 7:17 pm

I loved being a part of it! <3

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sandra December 11, 2013 at 3:22 pm

Now that’s one crazy dessert – over the top. I love it.

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Megan December 14, 2013 at 7:18 pm

Yes! ha!

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Laura @ Laura's Culinary Adventures December 11, 2013 at 3:25 pm

Wow! I wish I had a big bowl of this in front of me right now!

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Megan December 14, 2013 at 7:18 pm

I wish I could mail ya some!

Reply

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