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Mint Ice Cream Bars

Mint Ice Cream Bars start with a fudgy brownie bottom and are loaded with chopped mint Oreos, creamy mint ice cream, and a luscious chocolate ganache topping. This show-stopping dessert is practically guaranteed to be your new summer dessert staple! 
Course Dessert
Cuisine American
Keyword Mint Ice Cream Bars
Prep Time 30 minutes
Freeze Time 6 hours
Total Time 6 hours 30 minutes
Servings 16 servings (9x13-inch pan)
Calories 484kcal
Author Chelsea Lords
Cost $6.87


  • 1 package (21 ounces) Fudge Brownie Mix plus ingredients called for (See Note 1)
  • 1 package (15.25 ounces) Cool Mint Oreo cookies
  • 1 container (48 ounces) Mint Chip Ice Cream (or Mint Brownie Ice Cream)
  • 1 and 1/4 cups (190g) milk chocolate chips
  • 2/3 cup (141g) heavy cream
  • 1 tablespoon unsalted butter


  • PREP: Line a 9x13-inch pan with parchment paper and lightly spray with nonstick spray. Preheat the oven according to the brownie mix instructions.
  • BROWNIE BASE: Follow package directions to prepare the brownies. Pour the brownie batter into the prepared pan and spread evenly. Bake according to package directions for a 9x13 pan, removing 2-3 minutes earlier than indicated by the instructions.
  • OREOS: Meanwhile, coarsely chop the mint Oreos; I cut each Oreo in half and then half again to have 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.
  • ICE CREAM: 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 mint Oreo 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.
  • CHOCOLATE GANACHE: In a medium-sized microwave-safe bowl, combine the 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 the 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.
  • FREEZE: Cover the brownies with plastic wrap and 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.
  • SERVE: Let bars stand for 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.


Note 1: Brownie mix: Make sure the brownie mix you have is made for a 9x13-inch pan (it should say on the box or be around 18.3 -21 ounces).


Serving: 16servings | Calories: 484kcal | Carbohydrates: 38.1g | Protein: 3.5g | Fat: 35.9g | Cholesterol: 85.6mg | Sodium: 155.7mg | Sugar: 24.5g