Mint Ice Cream Bars

Mint chocolate chip ice cream bar with a revealing bite, showcasing its delicious layered composition.

5 from 3 votes

Mint Ice Cream Bars are your new summer favorite! Fudgy brownie base, mint Oreo chunks, creamy mint ice cream, and a rich chocolate ganache—dessert doesn’t get better than this.

Prep Time30

Freeze Time6

Total Time6 30

Course: Dessert

Cuisine: American

Keyword: Mint Ice Cream Bars

Servings: servings (9x13-inch pan)

Author: Chelsea Lords

Cost: $6.87

Equipment

Baking pan 9 x 13-inch
Parchment paper

Ingredients

Cooking spray
1 (21-ounce) package fudge brownie mix plus ingredients called for, see note 1
1 (15.25-ounce) package Cool Mint Oreo cookies
1 (48-ounce) container mint chip ice cream or mint brownie ice cream
1-1/4 cups milk chocolate chips
2/3 cup heavy cream
1 tablespoon unsalted butter

US - Metric

Instructions

Line a 9x13-inch pan with parchment paper and lightly spray with cooking spray. Preheat oven according to the brownie mix instructions.
Follow package directions to prepare brownies. Pour brownie batter into the prepared pan and spread evenly. Bake according to package directions for a 9x13 pan, removing 2–3 minutes earlier than indicated by the instructions.
Meanwhile, coarsely chop the mint Oreos; I cut each Oreo in half, then in half again—4 pieces per cookie. Reserve 4–5 Oreos for the topping if desired. Gently press the mint Oreo pieces into the baked and warm brownies so they’re about 1/3 the way pressed into the brownie. Let brownie layer cool completely.
Once the brownies are completely cool, scoop large scoops of ice cream evenly on top of the brownies. (If needed, allow the ice cream to sit at room temperature for 5 minutes so it is still firm but able to be scooped out and spread evenly.) Use a spatula or the bottom of a 1-cup measuring cup to gently press and spread the ice cream over the brownies. Don’t press too hard. Once the ice cream is in a smooth layer, cover the bars and place in the freezer while preparing the ganache topping.
In a medium microwave-safe bowl, combine milk chocolate chips, heavy cream, and butter. Microwave for 30 seconds. Remove and stir for at least 20 seconds. Return to the microwave in bursts of 15 seconds, stirring after each burst for 15–20 seconds until completely melted and smooth. Let stand at room temperature for 20 minutes to cool. Stir every 5 minutes. Once ganache has thickened and is at room temperature, pour and gently spread over the ice cream layer. (Make sure the ice cream layer is firm before adding the ganache so the two don’t bleed together.) If desired, use the reserved Oreos and crush them (add to a plastic bag, seal, crush with a wooden spoon) and add on top of the ganache.
Cover the brownies with plastic wrap, then foil; place in the freezer for at least 4 hours and preferably 6 hours to overnight for the ice cream to completely harden and firm up.
Let bars stand 5 minutes at room temperature before cutting and serving. Use the overhang of parchment paper to pull the brownies out of the pan. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars. Serve and return any leftovers (covered tightly) to the freezer.

Notes

Note 1: Make sure the brownie mix you have is made for a 9x13-inch pan (it should say on the box or be around 18.3–21 ounces).

Storage: Store leftovers in an airtight container in the freezer for up to 2 weeks. Let sit at room temp for a few minutes before enjoying.

Nutrition