Mint Chip Brownie Ice Cream Squares by Kimmy Crowder - Musely
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Mint Chip Brownie Ice Cream Squares

posted in Food & Drink > Recipes
04/18/2015
  • Ingredients:

    Brownie Layer-
    Choose a boxed mix designed for a 9"x9" pan.

    Ice Cream Layer-
    1 carton (1.5 quarts) Mint Chip Ice Cream

    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-
    Use 1- 8oz tub of Whipped Topping (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.

  • Directions:

    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 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.

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