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Mint Chip Brownie Ice Cream Squares - Simply INCREDIBLE!!

Mint Chip Brownie Ice Cream Squares

Course: Dessert
Cuisine: American
Keyword: mint chip brownie ice cream
Prep Time: 45 minutes
Cook Time: 25 minutes
Freeze: 3 hours
Total Time: 4 hours 10 minutes
Servings: 12
Calories: 624kcal
Mint chip ice cream is layered on fudge brownies, then topped with a layer of chocolate, whipped cream and mini chocolate chips... this is the PERFECT summer dessert!
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Ingredients

Brownie Layer

  • 18 oz brownie box mix Choose a boxed mix designed for a 9"x9" pan. I used Ghirardelli Fudge Brownies.

Ice Cream Layer

  • 1.5 quarts mint chip ice cream 1 carton

Chocolate Layer

  • 3/4 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • -OR- use good quality hot fudge sauce 1 to 1 1/2 cups

Whipped Cream Layer

  • 8 oz whipped topping 1 tub of Cool Whip
  • -OR- 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla

Garnish/Toppings

  • Chopped Andes Mints mini chocolate chips, chocolate pearls, etc.

Instructions

Brownie Layer

  • Line a 9"x13" pan with parchment paper.
  • Prepare brownies according to package, then spread batter into pan.
  • Bake 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
  • Cool Brownies.

Ice Cream Layer

  • Allow a carton of ice cream to sit out at room temperature about 20 minutes, until soft enough to spread over the cooled brownies.
  • Once the ice cream has been evenly spread, place the entire pan in the freezer to allow the ice cream to re-freeze.

Chocolate Layer

  • Heat the cream in the microwave for 1-2 minutes until hot (watch it so it does not boil). Add chocolate chips to the hot cream and set aside (undisturbed) about 3 minutes to allow the chocolate to melt. After 3 minutes, stir the chocolate until the cream and chocolate are fully combined.
  • Set aside and allow to cool to about room temperature.
  • Once cool, pour the chocolate over the ice cream layer, and spread evenly.
  • -OR- Heat a jar of good quality hot fudge until just warm enough to spread, and spread on top of frozen ice cream layer.
  • Return pan to freezer.

Whipped Cream Layer

  • Thaw 1 small tub of Cool Whip at room temperature until spreadable,
  • -OR- whip heavy cream, sugar and vanilla together in an electric mixer.
  • Spread whipped topping over chilled chocolate layer.

Garnish

  • Garnish the whipped cream layer with toppings of your choice. I used a bit of everything I had on hand... a few chopped Andes Mints, mini chocolate chips and chocolate pearls.

Prepare

  • Return pan to freezer and FREEZE AT LEAST 3 HOURS before serving.
  • The entire dessert can be made ahead, and kept in the freezer (covered) up to 3 days in advance.

Notes

Although the recipe will be made in a 9"x13" pan, I recommend using a boxed brownie mix (or brownie recipe) designed for a 9"x9" pan so the brownie layer is nice and thin.
Of course feel free to make the brownie layer using a from-scratch recipe if you like.
As much as I love real whipped cream, I usually use Cool Whip (or similar) for this dessert. The smooth texture works well with frozen desserts. If you are not a big fan of Cool Whip, I often use whipped topping from called Tru Whip that I have found at Whole Foods.

Nutrition

Calories: 624kcal | Carbohydrates: 76g | Protein: 8g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 74mg | Sodium: 240mg | Potassium: 351mg | Fiber: 2g | Sugar: 59g | Vitamin A: 738IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 2mg