Bunny Tracks Ice Cream Brownie Pie

This Bunny Tracks Ice Cream Pie has a layer of rich, fudgy brownie, topped with peanut butter chocolate ganache and a thick layer of Bunny Tracks Ice Cream! Thanks to Collective Bias, Inc. and its advertiser, Blue Bunny Ice Cream, for sponsoring this post. All opinions are mine alone. #SunsOutSpoonsOut #CollectiveBias.

So, it happened. This past Sunday, May 17th, I graduated from the University of Puget Sound with a degree in International Business and four years of experience, life lessons, college party stories, and an uncountable numbers of pages written under my belt.

I was surrounded by family and friends that I loved, and my time in college culminated with an unforgettable weekend. I couldn’t be more grateful for the people that have surrounded me throughout my life, supported me, and gotten me here, to right now.

It feels too soon. I don’t feel like I’m old enough to be a college graduate. But here I am, moving to Seattle in two weeks! Life feels like a big, foreboding question mark, but despite my nerves, it’s also exciting to have a little uncertainty in being able to explore my options.

One thing I do know though – I’ll be baking. So don’t worry, no matter what, recipes will still be coming your way, as often and as delicious as possible.

I’m so excited that it’s officially summer because it’s opened up my world of baking. Fruits are coming into season, lighting is more beautiful and the sun stays out so late, and ice cream becomes the perfect ingredient.

This pie is by far the best way I’ve used ice cream recently. I used Blue Bunny Bunny Tracks Ice Cream, and piled it on top of a thick layer of rich, fudgy brownie that’s covered in peanut butter chocolate ganache. It’s unreal.

Let’s talk about that Blue Bunny Bunny Tracks Ice Cream for a sec. It’s a vanilla ice cream base swirled with caramel and fudge, and loaded with chocolate peanut butter bunnies and chocolate covered peanuts. Yes, it’s totally as good as it sounds and a bowl all by itself is so satisfying…but obviously I couldn’t just leave the ice cream alone.

To make it totally party worthy and perfect for your summer BBQs, I made it into a Bunny Tracks Ice Cream Brownie Pie. Heck yes.

The brownie layer is soooo fudgy and chocolatey, but the batter comes together super quickly in the microwave and uses only cocoa powder, not chocolate. The chocolate peanut butter ganache is made in like 3 minutes in the microwave, and then you just spread on the ice cream. It’s literally easy as pie.

I picked up my Blue Bunny Ice Cream at Walmart from the freezer aisle, and from 5/21-5/24 there will be Blue Bunny Ice Cream demos in select Walmart stores! You can learn some fun treat recipes using Blue Bunny Ice Cream and fresh berries. See if a store near you has a demo by clicking here.

This is a treat you’ll be sure to love this summer or any time of year! It’s perfect for chocoholics, ice cream lovers, and brownie lovers alike :) enjoy!!

Bunny Tracks Ice Cream Brownie Pie

Save Print Author: Rachel Conners Ingredients For the brownie

10 tablespoons (1¼ sticks) unsalted butter
1¼ cups granulated sugar (8.75 oz, or 250g)
¾ cups plus 2 tablespoons unsweetened cocoa powder (2.5oz, or 70g)
¼ teaspoon salt
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour (weighing nearly 2.5 ounces or 65 grams)

For the peanut butter ganache

½ cup heavy cream
4 ounces semisweet chocolate, chopped
2 tablespoons creamy peanut butter

To assemble

½ quart Blue Bunny Bunny Tracks Ice Cream, softened
¼ cup peanuts, chopped
¼ cup peanut butter cups, chopped

Directions

Preheat oven to 325°F. Line an 10-inch springform baking pan with parchment paper, spray with cooking spray; set pan aside.
In a large microwave-safe bowl, combine butter, sugar, cocoa, salt, and heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with a wooden spoon or a rubber spatula. Pour the batter into the prepared pan and spread evenly.
Bake until a toothpick in the center emerges slightly moist with batter, about 15-18 minutes. Check with a toothpick - you should come out with moist crumbs, not batter. Place on a wire rack to cool completely.
Microwave the heavy cream for 45 seconds in a measuring cup. Add the chocolate and peanut butter and let stand for 2 minutes, and then stir until the mixture is completely smooth. Pour evenly over the brownie layer and place pan in the freezer for 10 minutes to firm up.
Remove brownie layer from fridge and top with softened ice cream. Spread evenly over. Garnish with peanuts and peanut butter cups. Place in the freezer for 2 hours before serving.

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