Irresistible Ice Cream Pie

This ice cream pie starts with a fudgy brownie base and piles on layers of ice cream for a dessert that looks bakery-made but comes together with pantry staples.

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Ingredients

• Duncan Hines brownie mix
• Egg yolks (instead of whole eggs, plus one extra yolk)
• Oil and water (as directed on box)
• Non-dairy Breyers Cookies & Cream ice cream (or dairy version if preferred)
• Chocolate chips
• Cookie butter (Biscoff or Walmart’s kosher version)
• Marshmallows
• Springform pan

Instructions

1. Prepare brownie mix according to box, but substitute egg yolks for whole eggs and add one extra yolk for an ultra-fudgy base
2. Bake brownies for about 20 minutes until gooey (slightly underbaked)
3. Press brownie into bottom of springform pan and freeze until firm
4. Soften ice cream slightly, spread over brownie layer, and freeze until solid
5. For chocolate ganache: Heat some ice cream in microwave until hot and foamy, then stir in chocolate chips until smooth
6. Pour ganache over frozen ice cream layer and return to freezer
7. Once solid, spread a layer of cookie butter
8. Top with marshmallows and torch until golden brown
9. #ıcecream ".

Make it a day ahead and dessert is one less thing to think about.