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Mint Brownie Ice Cream Bars

Oxmoor House
Prep time 11 mins
Cook time 34 mins
Other time 8 hrs
Yield 12 servings (serving size: 1 ice cream square)

Ingredients

  • 1 (13.7-ounce) package fat-free fudge brownie mix (such as No Pudge!)
  • 2/3 cup vanilla low-fat yogurt
  • Cooking spray
  • 3 cups vanilla low-fat ice cream, softened
  • 1 teaspoon peppermint extract
  • 18 chocolate thin mints, chopped (such as Andes)
  • 2 tablespoons chocolate syrup

Nutrition Information

  • calories 210
  • fat 2.5 g
  • satfat 1.6 g
  • protein 5.3 g
  • carbohydrate 42.2 g
  • cholesterol 9 mg
  • iron 1.5 mg
  • sodium 151 mg
  • caloriesfromfat 11 %
  • fiber 0.4 g
  • calcium 114 mg

How to Make It

  1. Preheat oven to 350°.

  2. Prepare brownie mix according to package directions, using 2/3 cup yogurt. Pour batter into a foil-lined 8-inch square baking pan coated with cooking spray. Bake at 350° for 34 minutes. Cool completely in pan on a wire rack.

  3. Combine ice cream and peppermint extract in a large bowl; stir well. Spread evenly over brownie. Cover and freeze 8 hours or until firm.

  4. Sprinkle chopped mints over ice cream. Cut into squares; drizzle with chocolate syrup before serving.

Oxmoor House Healthy Eating Collection