Mint-Chip Ice Cream Brownie Squares
This delicious layered ice cream bar dessert is easy to make ahead and great for serving a crowd!
Servings servings
Equipment
Ingredients
- 1 box brownie mix baked in 9×13 inch pan (check sizes on back of box)
- 1 ½ quart mint chip ice cream
- 1 cup dark or semisweet chocolate chips
- ½ cup cream heavy or regular
- ¼-½ teaspoon McCormick pure peppermint extract
- 15-20 Oreo cookies crushed
- 1 8-ounce container whipped topping
- green food coloring optional
- shaved or curled chocolate, or chocolate sprinkles optional
Instructions
Squares
- Line a 9×13 inch pan with parchment paper and let it extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill.
- Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill.
- Place chocolate chips in a bowl. Heat cream in microwave in 15 second intervals until hot and bubbly, about 1 minute. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth.
- Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan.
- Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands. Top with whipped topping and spread out into an even layer. If desired, sprinkle shaved or curled chocolate, or sprinkles on top.
- Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using parchment, and then cut into squares.
Cupcakes
- If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.
Notes
- Once made, cover tightly with plastic and store in the freezer until ready to serve, up to 2 weeks for best texture and flavor.
- When adding the ganache layer, drizzle as evenly as possible for easy distribution. The cold ice cream will make the ganache harden up pretty quickly!
Nutrition
Serving: 1square (1/16th pan), Calories: 318kcal, Carbohydrates: 36g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 117mg, Potassium: 242mg, Fiber: 1g, Sugar: 30g, Vitamin A: 483IU, Vitamin C: 1mg, Calcium: 129mg, Iron: 1mg
Calories: 318kcal
Cost: $10
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