Love brownies? Love mint chip ice cream? You are going to really love these Mint Chip Brownie Ice Cream Squares!
Of course when you layer brownies, ice cream, chocolate fudge and whipped cream… there is really no way it’s going to be bad! =)
I think I can safely say I often make tasty things… but this is seriously the best thing I’ve made all summer!
Not only is this frozen pie delicious, this dessert is quite easy to make, can be made up to a couple days in advance, and both kids and adults LOVE it!
Mint Chip Brownie Ice Cream Squares
Yield: 1- 9″x13″ pan (12-16 servings)
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!
Choose a boxed mix designed for a 9″x9″ pan. I used Ghirardelli Fudge Brownies.
Ice Cream Layer-
1 carton (1.5 quarts) Mint Chip Ice Cream
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-
Use 1- 8oz tub of Whipped Topping (Cool Whip)
-OR- 1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla
Chopped Andes Mints, mini chocolate chips, chocolate pearls, etc.
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.
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.
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 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.
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.
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.