This Mint Chip Brownie Ice Cream Squares is perfect for ice cream lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 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
- 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.
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.
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.