Mint-Chip Ice Cream Brownie Squares

Mint-Chip Ice Cream Brownie Squares

Published on April 17, 2017 | By

Ingredients

  • 1 box brownie mix, baked in 9X13 pan
  • 1 1/2 quart mint chip ice cream
  • 1 cup semisweet chocolate chips
  • 1/2 cup cream
  • 1/4-1/2 teaspoon McCormick pure peppermint extract
  • 15-20 oreo cookies
  • 1 8-ounce container whipped topping
  • Toppings: Green food coloring, shaved chocolate curls

Instructions

  1. Line a 9X13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill.
  2. Soften ice cream until you can easily stir with a spoon. Gently spread an even layer over the brownies. Place pan in freezer to chill.
  3. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover 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 an even layer over ice cream layer.
  4. Sprinkle crushed cookies evenly over chocolate and lightly press in with your fingers. Top with whipped cream topping and spread out an even layer.
  5. Optional: sprinkle shaved chocolate curls on top.
  6. Freeze at least 6 hours, until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove the dessert by lifting foil out of pan and then cutting into squares.
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