Ice Cream Brownie Mountain Recipe


Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Sugar2 Cup (32 tbs)
 Vegetable oil1⁄2 Cup (8 tbs)
 All purpose flour1 1⁄2 Cup (24 tbs)
 Baking cocoa2⁄3 Cup (10.67 tbs)
 Baking powder1 Teaspoon
 Salt1⁄2 Teaspoon
 Chopped peanuts1⁄2 Cup (8 tbs)
 Vanilla ice cream1 Quart, softened
 Frozen whipped topping8 Ounce, thawed (1 Carton)
 Chocolate syrup2 Tablespoon

Nutrition Facts

Serving size

Calories 1901 Calories from Fat 618

% Daily Value*

Total Fat 80 g122.8%

Saturated Fat 32.7 g163.4%

Trans Fat 0 g

Cholesterol 315.5 mg

Sodium 673.2 mg28.1%

Total Carbohydrates 280 g93.2%

Dietary Fiber 6.8 g27.1%

Sugars 225.4 g

Protein 28 g55.1%

Vitamin A 24.8% Vitamin C 2.4%

Calcium 46.8% Iron 30.6%

*Based on a 2000 Calorie diet


In a mixing bowl, beat the eggs, sugar and oil.
Combine flour, cocoa, baking powder and salt; gradually add to sugar mixture and mix well.
Stir in peanuts.
Spread into a greased 13-in x 9-in x 2-in baking pan.
Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out -with moist crumbs (do not overbake).
Cool on a wire rack.
Line a 2-1/2-qt bowl with a double layer of plastic wrap.
Break brownies into pieces about 2 in square; set aside a third of the pieces.
Line the bottom and sides of prepared bowl with remaining brownie pieces, pressing firmly to completely cover to within 1 in of rim.
Fill brownie-lined bowl with ice cream, pressing down firmly.
Top with reserved brownie pieces, covering ice cream completely.
Cover and freeze overnight.
To serve, uncover and invert onto a serving plate.
Let stand for 10 minutes before removing bowl and plastic wrap.
Spread whipped topping over top and sides of dessert; drizzle with chocolate syrup.
Garnish with nonpareils and peanuts if desired.
Cut into wedges with a sharp knife.