Go Back

Mint Chip Brownie Ice Cream Squares

Decadent dessert combining fudgy brownie base, mint chip ice cream, chocolate ganache layer, and whipped topping—served frozen in bar form.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Freezing Time 3 hours
Total Time 3 hours 40 minutes
Servings 12

Ingredients
  

Brownie Layer:

  • Boxed fudge brownie mix or homemade equivalent
  • Parchment lined 9×13 pan

Ice Cream Layer:

  • 1 carton 1.5 quarts mint chip ice cream

Chocolate / Ganache Layer:

  • ¾ cup heavy whipping cream
  • 1 cup semi‑sweet chocolate chips
  • Or substitute 1 to 1½ cups quality hot fudge sauce

Whipped Topping Layer:

  • 1 tub 8 oz of whipped topping (Cool Whip)
  • Or 1 cup heavy cream + ¼ cup powdered sugar + 1 tsp vanilla

Garnish / Toppings:

  • Chopped Andes mints
  • Mini chocolate chips
  • Chocolate pearls or any extra chocolate bits

Instructions
 

  • Preheat oven and line a 9×13 baking pan with parchment. Prepare brownie batter according to instructions and spread evenly.
  • Bake 20–25 minutes until a toothpick inserted comes out with moist crumbs. Let cool completely.
  • Soften mint chip ice cream at room temp (~20 minutes) then spread evenly over cooled brownie base. Freeze until firm.
  • Prepare ganache: heat cream, pour over chocolate chips, let sit, then stir until smooth. Cool slightly.
  • Pour ganache over ice cream layer; return to freezer.
  • Thaw whipped topping slightly, spread over chocolate layer.
  • Garnish with chopped mints, mini chips, pearls.
  • Freeze at least 3 hours before slicing into squares.

Notes

  • Let brownie cool well before pouring ice cream to avoid melting.
  • Chill ganache so it’s pourable but won’t seep through layers.
  • Use parchment so you can lift entire slab for easier slicing.
  • Slice cold but let sit 1–2 minutes for easier cutting.
  • Store covered to prevent ice crystallization.