Mint Brownie Ice Cream Bars

Mint Brownie Ice Cream Bars Recipe
Oxmoor House

Yield:

12 servings (serving size: 1 ice cream square)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 34 Minutes
Other: 8 Hours

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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

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

Note:

Oxmoor House Healthy Eating Collection

January 2005
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