Mint Ice Cream Bars for Supper

These Mint Ice Cream Bars layer brownies, mint Oreos, ice cream, and silky chocolate ganache for a summer dessert you’ll make on repeat.

Mint Ice Cream Bars

Mint brownies are a staple dessert in my home—and one of my all-time favorites. Since I also love mint ice cream, I had to combine the two into epic bars!

The idea was simple: turn a reliable mint brownies into a “summer” treat. Instead of mint frosting, these bars are layered with mint ice cream and topped with a rich chocolate ganache, just like the fudge topping you’d find on classic mint brownies.

How To Make Mint Ice Cream Bars

With only a few ingredients, this recipe couldn’t be simpler!

1. Brownies: It is satisfying to Betty Crocker’s® Supreme Triple Chunk® (21 oz) or these from-scratch brownies.
2. Mint Oreos: While the brownies bake, roughly chop Mint Oreos.
3. Ice cream: Spread mint ice cream over the brownies. It is satisfying to Tillamook, but Edy’s or Dreyer’s also work great.
4. Ganache: Spoon cooled chocolate ganache over the ice cream and let it set.

chelsea’s recipe tip

My Top Tips For Success

• Keep the bars in the freezer while making them. If the ice cream gets too soft, it can turn icy when re-frozen.
• Slightly underbake the brownies so they don’t get too hard once frozen.
• Let the ganache cool to room temp before spreading it over the ice cream.
• Line the pan with parchment paper for straightforward lifting out and slicing.
• Heat the knife under hot water and wipe it dry between cuts for clean slices.

Variations

• Want cookies and cream instead of mint? Try this Brownie Oreo Ice Cream Cake.
• Add a layer of whipped topping or fresh whipped cream on top.
• Replace the brownie with an Oreo crust instead like in this Oreo Ice Cream Cake.

More Ice Cream Treats:

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Brownie Ice Cream Bars

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Cookie Dough Ice Cream Bars

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Ice Cream Pie

Desserts

Strawberry Cheesecake Ice Cream Cake

Ingredients

• Cooking spray
• 1 (21-ounce) package fudge brownie mix (plus ingredients called for, see note 1)
• 1 (15.25-ounce) package Mint Oreos
• 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

Method

1. Line a 9×13-inch pan with parchment paper and lightly spray with cooking spray. Heat oven according to the brownie mix instructions.
2. Follow package directions to prepare brownies. Pour brownie batter into the prepared pan and spread evenly. Bake according to package directions for a 9×13 pan, removing 2–3 minutes earlier than indicated by the instructions.
3. While that cooks, 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.
4. 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.
5. 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.
6. 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.
7. 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.