These Mint Ice Cream Bars combine fudgy brownies, chopped mint Oreos, creamy mint ice cream, and a silky chocolate ganache for a refreshing summer dessert you’ll make again and again.
Mint Ice Cream Bars
Mint brownies are a favorite at my house, and I love mint ice cream, so I combined them into these over-the-top bars. Instead of a frosting layer, these bars use mint ice cream on top of a brownie base, finished with a rich chocolate ganache for that classic fudgy bite.
How To Make Mint Ice Cream Bars
This recipe is straightforward and assembled in a few easy layers.
- Brownies: Use a 9×13 brownie mix or a homemade brownie recipe baked in a 9×13 pan.
- Mint Oreos: While the brownies bake, coarsely chop a package of Mint Oreos.
- Ice cream: Spread softened mint chip or mint brownie ice cream over the cooled brownie layer.
- Ganache: Make a milk chocolate ganache with chocolate chips, heavy cream, and butter, cool it to room temperature, then spoon it over the ice cream and let it set.
chelsea’s recipe tip
My Top Tips For Success
- Keep the bars frozen while assembling: Work quickly and return layers to the freezer as needed so the ice cream doesn’t become too soft and form ice crystals when re-frozen.
- Underbake slightly: Remove the brownies a couple of minutes early so they stay soft after freezing.
- Cool the ganache: Let the ganache sit at room temperature until it thickens before spreading—this prevents it from melting the ice cream.
- Use parchment: Line the pan with parchment paper for easy removal and clean slices.
- Slice cleanly: Heat and dry your knife between cuts for neat slices.
Variations
- Prefer cookies and cream? Swap the mint ice cream and Oreos for a cookies-and-cream version.
- Add a layer of whipped topping or fresh whipped cream on the ganache for extra richness.
- Use an Oreo crust instead of a brownie base for a different texture and flavor.
More Ice Cream Treats:
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Mint Ice Cream Bars
By Chelsea Lords
Mint Ice Cream Bars are a perfect summer indulgence: a fudgy brownie base, chunks of mint Oreos, creamy mint ice cream, and a luscious chocolate ganache.
Prep Time: 30 minutes
Freeze Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 16 servings (9×13-inch pan)
Equipment
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9 x 13-inch baking pan
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Parchment paper
Ingredients
- Cooking spray
- 1 (21-ounce) package fudge brownie mix plus ingredients called for
- 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
Instructions
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Line a 9×13-inch pan with parchment paper and lightly spray with cooking spray. Preheat the oven according to the brownie mix directions.
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Prepare the brownie batter following package directions. Pour into the prepared pan and spread evenly. Bake for the time specified for a 9×13 pan, removing the brownies 2–3 minutes early.
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Coarsely chop the Mint Oreos while the brownies bake. Reserve a few whole Oreos if you want to crumble some for the topping. Gently press most of the chopped Oreos about one-third into the warm brownies. Let the brownie layer cool completely.
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When brownies are cool, scoop large portions of ice cream and distribute them evenly. Let the ice cream sit 5 minutes if it’s too firm to spread. Use a spatula or the bottom of a measuring cup to press and smooth the ice cream into an even layer. Cover and freeze while you make the ganache.
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Make the ganache: combine milk chocolate chips, heavy cream, and butter in a microwave-safe bowl. Microwave 30 seconds, stir, then continue in 15-second bursts, stirring after each, until smooth. Allow the ganache to cool at room temperature for about 20 minutes, stirring occasionally, until it thickens. Pour and gently spread the ganache over the firm ice cream. Sprinkle crushed reserved Oreos on top if desired.
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Cover tightly with plastic wrap and foil. Freeze at least 4 hours, preferably 6 hours to overnight, until fully firm.
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Let the bars sit 5 minutes at room temperature before cutting. Use the parchment overhang to lift the slab from the pan. For clean cuts, run a sharp knife under hot water, dry it, and slice. Store leftovers tightly covered in the freezer.
Recipe Notes
Note 1: Make sure the brownie mix you use is intended for a 9×13-inch pan (usually around 18–21 ounces).
Storage: Store leftovers in an airtight container in the freezer for up to 2 weeks. Let the bars sit a few minutes at room temperature before serving for the best texture.
Nutrition
Serving: 1serving | Calories: 484kcal | Carbohydrates: 38.1g | Protein: 3.5g | Fat: 35.9g | Sugar: 24.5g
Nutrition information is automatically calculated and should be used as an approximation.
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