Home > Desserts > Peppermint Brownie Ice Cream Bars (5 Ingredients!) Peppermint Brownie Ice Cream Bars (5 Ingredients!) December 14, 2023 | 2 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Try the best treat this season! Peppermint Brownie Ice Cream Bars feature a rich fudgy brownie base, Oreos, creamy chocolate fudge, and peppermint ice cream, topped with whipped cream. With just five main ingredients, they’re an easy and popular choice for the holidays! Peppermint Brownie Ice Cream Bars If you’re a fan of these hugely popular Brownie Oreo Ice Cream Bars, get ready for a fun peppermint twist. We’re spicing things up with peppermint-crunch ice cream and peppermint Oreos®, topped off with peppermint crunch candy. These bars have become a party favorite and are already a hit at several holiday gatherings! Ingredients Fudge brownie mix: Choose a quality mix — one you know you love! Oreos: Regular or peppermint if you can find them! Hot fudge topping: Rich and thick; warm it slightly for easier spreading. Peppermint ice cream: Pick a brand you know and love! If you aren’t sure, try this article. Frozen whipped topping: Thaw completely; homemade whipped cream also works here. How To Make Peppermint Brownie Ice Cream Bars Oven and pan: Preheat oven, line 9×13-inch pan with parchment. Brownies: Bake as per package, under-baking by 2 minutes. Oreo layer: Chop and press 24 cookies onto brownies. Fudge layer: Warm and spread hot fudge over cookies. Ice cream: Soften peppermint ice cream, and layer over fudge. Whipped topping: Spread whipped topping, add optional toppings, and freeze overnight. Serve: Soften for 5 minutes, then cut with a hot knife and enjoy! Recipe Tips Brownie base: Slightly under-bake 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 the bars: Use a hot, sharp knife for clean slices. Freezing stages: Freeze after adding fudge and ice cream for distinct layers. STORAGE To store Peppermint Brownie Ice Cream Bars: Freeze in an airtight container or wrap tightly in plastic wrap and foil. Separate layers with parchment or wax paper to prevent sticking. Bars are best enjoyed within a month. More Peppermint Treats: Peppermint Popcorn Peppermint Cookies Three-ingredient Peppermint Bark Pretzels Peppermint Bark Peppermint Fudge FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peppermint Brownie Ice Cream Bars 5 from 1 vote - Review this recipe Try the best treat this season! Peppermint Brownie Ice Cream Bars, featuring a rich fudgy brownie base, Oreos, creamy fudge, and peppermint ice cream, topped with whipped cream. SAVE TO RECIPE BOX Print Recipe Peppermint Brownie Ice Cream Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Try the best treat this season! Peppermint Brownie Ice Cream Bars, featuring a rich fudgy brownie base, Oreos, creamy fudge, and peppermint ice cream, topped with whipped cream. Course Dessert, treat Cuisine American, Vegetarian Keyword Peppermint Brownie Ice Cream Bars Prep Time 35 minutes minutes Cook Time 20 minutes minutes Chilling 8 hours hours Total Time 8 hours hours 55 minutes minutes Servings 20 -40 servings (depending on size cut) Chelsea Lords Calories 405kcal Author Chelsea Lords Cost $11.84 Equipment9x13-inch panOptional: parchment paper Ingredients▢ 1 pkg. fudge brownie mix + ingredients called for (Note 1)▢ 27 regular or peppermint Oreos, divided (leave 3 for topping)▢ 1 container (11.75 oz) hot fudge topping▢ 48 oz peppermint ice cream▢ 8 oz frozen whipped topping, completely thawed▢ Optional: finely chopped peppermint bark or peppermint crunch candies InstructionsPREP: Preheat your oven according to the brownie mix directions. Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.BROWNIES: Prepare the 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 the brownies cool for 20 minutes after baking.OREOS: Coarsely chop 24 Oreos (cut each into four pieces). Gently press the chopped cookies in an even layer on top of the cooled brownies.HOT FUDGE: Warm the hot fudge for 30 seconds in a microwave. Dollop the fudge all over the Oreos, and then gently smooth into an even layer using the back of a spoon. This takes some patience! Freeze for 10 minutes.ICE CREAM: Allow the ice cream to soften at room temperature for 5 minutes. Remove the pan from the 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.WHIPPED TOPPING: 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.ENJOY: Let the bars sit at room temperature for 5 minutes to soften before cutting. Lift the bars out using the parchment paper 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 Recipe NotesNote 1: We 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 under-bake 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 information is approximate. It does not include the ingredients required for the brownie mix, and the ice cream information will vary by the brand. Nutrition FactsServing: 1serving | Calories: 405kcal | Carbohydrates: 64g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 246mg | Potassium: 224mg | Fiber: 2g | Sugar: 28g | Vitamin A: 227IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 3mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
