No-Churn Coffee Liqueur Brownie Ice Cream Recipe

0 Pre-heat oven to 350 F. Oil and dust with cocoa powder a 9-inch pie pan
1 Prepare brownie mix according to box instructions, substituting the water for strong coffee. Pour into prepared pan and bake according to instructions. Do not over bake! brownies should be soft to mold into the pie pan later and soft when frozen, try under baking them for 2-3 minutes
2 Take out of the oven and let cool for 20-30 minutes. While still warm and soft, use a spoon to scoop brownie from the middle and press it into the sides and bottom of the pan, covering it completely. Let cool completely
3 Freeze a metal bowl and whisk attachment for 10 minutes. Whip the heavy cream until stiff peaks form. Add cooled coffee, sweetened condensed milk, vanilla extract, salt and coffee liqueur and mix until combined.
5  Pour on top of cooled brownie crust, without surpassing the edge of the brownie crust (see photo above). If you have leftover ice cream mix,  just freeze it in an air tight container to use later. Freeze for 8 hours
4 Using a cold metal bowl and whisk attachment, beat heavy cream, powdered sugar and coffee powder, until stiff peaks form. Spread on top of your pie and serve! Keep frozen