Chef Alli’s Red White and Boom Ice Cream Brownie Pie

The perfect dessert for the July 4th holiday!  I always like making this when strawberries and blueberries are really in season, too.

1 family size Duncan Hines Brownie Mix, prepared according to package directions for fudgy brownies

1 carton neapolitan ice cream

1 cup hot fudge topping, warmed

1 cup sliced fresh strawberries

1 cup fresh blueberries

whipped cream

1/2 cup toffee chips

1/4 cup sliced toasted almonds

 

Bake prepared brownie mix in a 9-inch spring form pan that has been coated with nonstick baking spray.  Bake according to package directions.  Cool, then freeze until firm, leaving brownies in pan.  Using approximately 1/3 cup for each scoop, place 8 scoops of ice cream onto a parchment-lined baking sheet; freeze until scoops are solid.  Once brownies and ice cream are well frozen, place prepared scoops of ice cream on top of brownie crust around edge and in the center, leaving sides of pan intact.  Cover and freeze until very firm.

 

To serve, remove sides of springform pan.   Drizzle ice cream with warm hot fudge topping. Arrange strawberries and blueberries over topping.  Garnish with whipped cream, toffee chips and almonds.  Cut into wedges and serve at once!

 

Now You’re Cookin’,

Chef Alli

 

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