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Ashlee

Mint To Be Brownie Ice Cream Squares

My love for anything mint and chocolate goes a long way, especially when they are both in a delicious dessert. These decadent squares are layered with chocolate fudge brownies, mint chocolate chip ice cream, whipped cream topped with mini chocolate chips. This is a perfect dessert for St. Patrick’s Day or to enjoy on a warm day. 🍀
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Prep Time 10 minutes
Cook Time 20 minutes
3 hours
Total Time 3 hours 30 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 box brownie mix (baked in 9 X 13 inch pan) Check sizes on the back of box.
  • 1 1/2 qt mint chip ice cream
  • 1 (8 oz) container whipped topping
  • mini chocolate chips, for garnish

Method
 

For Brownie Layer:
  1. Preheat oven according to brownie package on the back of the box (typically 325°F or 350°F). Prepare a 9 X 13 inch pan and line with aluminum foil. Let foil extend 1 inch over edges.
  2. Bake brownies according to package instructions. (Depending on elevation, it will determine how long to bake it. Higher elevation bake for about 15-18 minutes. Lower elevation for 20-23 minutes.) Remove from oven. Allow to cool completely. Put into freezer to chill for about 10 minutes.
For Ice Cream Layer:
  1. Allow carton of mint ice cream to sit out at room temperature for about 20 minutes or until soft enough to spread over the chilled brownies.
  2. Once ice cream has been spread over the brownies, place pan back into freezer to setup, about 10 minutes.
For Whipped Topping Layer & Garnish:
  1. Remove pan from freezer. Spread whipped topping evenly over mint ice cream.
  2. Garnish with mini chocolate chips or other toppings as desired. Return back to freezer and freeze up to 3 hours or until firm before serving.
  3. When ready to serve, let it sit at room temperature for about 10 minutes to allow to soften.