Start with a brownie mix to make this easy, guest-pleasing dessert.

Recipe by MyRecipes March 2007

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Yield:
12 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease bottom and sides of a 12-by-15-inch jelly-roll pan and line bottom with parchment. Pour prepared brownie batter into pan; bake until just done, 12 to 15 minutes. Remove pan to a wire rack and let brownie cool.

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  • Once brownie has cooled, run a knife along sides of pan to loosen it. Place a piece of parchment as big (or larger) as jelly-roll pan onto a sheet pan. Invert brownie onto sheet pan; peel off parchment.

  • Refrigerate ice cream to soften, 10 to 20 minutes. In a medium bowl, mix honey, vanilla and peanut butter. Using a knife or offset spatula, carefully spread peanut butter mixture evenly over brownie, leaving a 1-inch border on each long side.

  • Using a spoon, scoop out thin slabs of softened ice cream and arrange along center of peanut butter layer. Spread ice cream just down middle of brownie.

  • With one long side of pan facing you, carefully lift parchment under brownie and roll brownie into a jelly roll, laying it seam side down to seal. Put in freezer immediately and freeze for at least 2 hours. Dust with unsweetened cocoa powder, if desired.

Nutrition Facts

455 calories; fat 24g; saturated fat 4g; protein 10g; carbohydrates 56g; fiber 3g; cholesterol 58mg; sodium 196mg.
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