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. 🍀
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
Instructions
For Brownie Layer:
- 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.
- 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:
- 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.
- Once ice cream has been spread over the brownies, place pan back into freezer to setup, about 10 minutes.
For Whipped Topping Layer & Garnish:
- Remove pan from freezer. Spread whipped topping evenly over mint ice cream.
- 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.
- When ready to serve, let it sit at room temperature for about 10 minutes to allow to soften.