Peppermint Brownie Ice Cream Bars are the ultimate holiday treat! A fudgy brownie base, Oreos, chocolate fudge, and peppermint ice cream topped with whipped cream—just five ingredients for an easy favorite!
Peppermint Brownie Ice Cream Bars
If you’re a fan of these hugely popular Brownie Oreo Ice Cream Bars, get ready for a fun peppermint twist. We’re spicing things up with peppermint-crunch ice cream and peppermint Oreos®, topped off with peppermint crunch candy.
These bars have become a party favorite and are already a hit at several holiday gatherings!
Ingredients
- Fudge brownie mix: Choose a quality mix — one you know you love!
- Oreos: Regular or peppermint if you can find them!
- Hot fudge topping: Rich and thick; warm it slightly for easier spreading.
- Peppermint ice cream: Pick a brand you know and love! If you aren’t sure, try this article.
- Frozen whipped topping: Thaw completely; homemade whipped cream also works here.
How To Make Peppermint Brownie Ice Cream Bars
- Oven and pan: Preheat oven, line 9×13-inch pan with parchment.
- Brownies: Bake as per package, under-baking by 2 minutes.
- Oreo layer: Chop and press 24 cookies onto brownies.
- Fudge layer: Warm and spread hot fudge over cookies.
- Ice cream: Soften peppermint ice cream, and layer over fudge.
- Whipped topping: Spread whipped topping, add optional toppings, and freeze overnight.
- Serve: Soften for 5 minutes, then cut with a hot knife and enjoy!
Recipe Tips
- Brownie base: Slightly under-bake for softness when frozen.
- Hot fudge: Warm slightly for easy spreading.
- Ice cream: Soften just enough for spreading– don’t let it get too melty.
- Whipped topping: Thaw completely for smooth spreading.
- Cutting the bars: Use a hot, sharp knife for clean slices.
- Freezing stages: Freeze after adding fudge and ice cream for distinct layers.
Storage
To store Peppermint Brownie Ice Cream Bars:
- Freeze in an airtight container or wrap tightly in plastic wrap and foil.
- Separate layers with parchment or wax paper to prevent sticking.
- Bars are best enjoyed within a month.
More Peppermint Treats
- Peppermint Popcorn with white chocolate
- Peppermint Cookies only four-ingredients
- Three-ingredient Peppermint Bark Pretzels
- Peppermint Bark with three types of chocolate
- Peppermint Fudge super simple
Peppermint Brownie Ice Cream Bars
Meet your new favorite holiday treat: Peppermint Brownie Ice Cream Bars! A fudgy brownie base layered with Oreos, creamy fudge, peppermint ice cream, and fluffy whipped cream.
Equipment
- Baking pan 9 x 13-inch
- Parchment paper optional
Ingredients
- 1 (17.8-ounce) package fudge brownie mix plus ingredients called for, see note 1
- 27 Oreos regular or peppermint, divided (leave 3 for topping)
- 1 (11.75-ounce) container hot fudge topping
- 48 ounces peppermint ice cream
- 8 ounces frozen whipped topping completely thawed
- Finely chopped peppermint bark or peppermint crunch candies, optional
Instructions
- Preheat oven according to the brownie mix directions. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare brownie mix as per the package instructions. Bake the brownies about 2–3 minutes less than the package recommends. They should be fully set but still soft. Let brownies cool for 20 minutes after baking.
- Coarsely chop 24 Oreos (cut each into 4 pieces). Gently press the chopped cookies in an even layer on top of the cooled brownies.
- Warm the hot fudge for 30 seconds in a microwave. Dollop the fudge all over the Oreos, then gently smooth into an even layer using the back of a spoon. This takes some patience! Freeze for 10 minutes.
- Allow the ice cream to soften at room temperature for 5 minutes. Remove pan from freezer. Scoop large scoops of ice cream over the hot fudge layer, then smooth into an even layer using the back of a large spoon or a spatula.
- Use a spatula to spread the thawed whipped topping evenly over the ice cream. Optionally, garnish with 3 crushed Oreos (crush whole Oreos in a bag using a meat mallet or wooden spoon). Cover pan tightly and freeze overnight.
- Let the bars sit at room temperature for 5 minutes to soften before cutting. Lift the bars out using the parchment overhang. Use a sharp knife, warmed under hot water and wiped dry, to cut the bars. Return any leftovers promptly to the freezer, covered.
Recipe Notes
Note 1: I highly recommend Betty Crocker®Triple Chunk Supreme Brownie Mix. Smooth it into a 9×13-inch pan and bake for 20 minutes for best results.
Note 2: Peppermint Oreos, available at many stores, add a special touch, but regular Oreos work just as great!
Tips:
- Brownie base: Slightly underbake for softness when frozen.
- Hot fudge: Warm slightly for easy spreading.
- Ice cream: Soften just enough for spreading—don’t let it get too melty.
- Whipped topping: Thaw completely for smooth spreading.
- Cutting bars: Use a hot, sharp knife for clean slices.
Nutrition
Serving: 1serving | Calories: 405kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 246mg | Potassium: 224mg | Fiber: 2g | Sugar: 28g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Could you cut this recipe in half?
For sure!