Easy Peppermint Ice Cream Brownie Bomb Recipes

PEPPERMINT CREAM BROWNIE TORTE

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, letting foil hang 2 inches over ends of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely on cooling rack, about 1 hour.
• Meanwhile, in 1-quart saucepan, heat 1/4 cup whipping cream over low heat until hot but not boiling; remove from heat. Stir in 1/2 cup chocolate chips until melted. Let stand at room temperature about 1 hour or until slightly thickened.
• In medium bowl, beat 2/3 cup whipping cream with electric mixer on high speed until soft peaks form; set aside. In medium bowl, beat remaining Peppermint Cream ingredients on low speed until blended; beat on medium speed until smooth. Gently stir whipped cream into cream cheese mixture; refrigerate until ready to use.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies crosswise to make 3 equal rectangles. Trim sides if desired.
• To assemble torte, place 1 brownie rectangle on serving platter; spread with 3/4 cup of the Peppermint Cream. Top with second brownie rectangle; spread with Chocolate Ganache. Top with third brownie rectangle; spread with remaining Peppermint Cream. Refrigerate uncovered until serving.
• Meanwhile, place a piece of cooking parchment or waxed paper on cookie sheet. Draw 1 1/2- to 2-inch tree outlines or trace around 2-inch tree-shaped cookie cutter, leaving 1/2 inch space between each tree. Center toothpick at bottom of and 1/2 inch into each tree outline. In 1-quart saucepan, heat 1 cup chocolate chips and the shortening over low heat, stirring constantly, until chips are melted. Pour chocolate into decorating bag fitted with plain tip or resealable plastic bag; snip one corner. Starting at top of each tree outline, pipe chocolate over tree and end of toothpick within tree; fill center with random, squiggly lines. Refrigerate until chocolate hardens. Gently remove trees from paper; refrigerate until serving.
• Just before serving, sprinkle torte with candies and arrange Chocolate Trees on top. Store covered in refrigerator.

BROWNIE BOMBE

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.

EASY PEPPERMINT ICE CREAM BROWNIE BOMB

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.

BROWNIE-PEPPERMINT ICE CREAM PIE

Steps:

• Prepare brownie batter according to package directions; stir in vanilla and bittersweet chips. Spread onto the bottom and up the sides of a greased 9-in. pie plate. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Gently press down center of crust if necessary. Cool completely on a wire rack. , Drizzle caramel topping over crust; spread evenly with ice cream. Cover and freeze for 4 hours or until firm., Remove from the freezer 10 minutes before serving. Meanwhile, in a small bowl, beat cream, confectioners' sugar and extract until stiff peaks form. Spread over ice cream; sprinkle with crushed peppermints.

PEPPERMINT ICE CREAM

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.

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY

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!

CANDY BAR BROWNIE BOMBS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with nonstick foil, allowing foil to extend 2 inches over edges of pan. In large bowl, mix brownie mix, water, oil and eggs until well blended. Spread in pan.
• Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Do not overbake. Cool completely, about 1 hour.
• Remove brownies from pan by lifting foil. Pull back foil from edges of brownie. Trim 1/8-inch off edges of brownie. Cut brownie into 7 rows by 5 rows, making 35 squares.
• Line cookie sheet or tray with sides with cooking parchment paper. Place 1 brownie square in palm of your hand, and press with fingers of other hand to flatten. Place 1 Snickers™ bites in center of flatted brownie piece. Wrap brownie around Snickers™ bite gently, pressing into a ball. Place on cookie sheet. Continue with remaining brownie squares and 34 of the Snickers™ bites. Refrigerate 15 minutes.
• Finely chop remaining Snickers™ bites. In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Using 2 forks, dip and roll chilled balls, one at a time, in melted chocolate. Return to cookie sheet; immediately top with finely chopped Snickers™ bites. If chocolate has cooled too much, reheat. Refrigerate brownie bites about 20 minutes or until coating is set. Store covered in refrigerator.

PEPPERMINT BROWNIES

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.