Peppermint Brownie Ice Cream Bars

A slice of peppermint brownie ice cream bar, displaying its stunning layers with a rich brownie base, a thick layer of ice cream, and a topping of crushed peppermint, exemplifying a perfect blend of textures and flavors.

No ratings yet

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.

Prep Time35

Cook Time20

Chilling8

Total Time8 55

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Peppermint Brownie Ice Cream Bars

Servings: servings (depending on size cut)

Author: Chelsea Lords

Cost: $11.84

Equipment

9 x 13-inch baking pan
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

US - Metric

Instructions

Preheat oven according to the brownie mix directions. Line a 9x13-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.

Video

Notes

Note 1: I highly recommend Betty Crocker®Triple Chunk Supreme Brownie Mix. Smooth it into a 9x13-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 Note: Nutrition information is approximate. It does not include the ingredients required for the brownie mix, and the ice cream information varies by brand.

Storage: Freeze in an airtight container or wrap tightly in plastic wrap and foil for up to a month. Separate with parchment or wax paper to prevent sticking.

Nutrition