Mint Brownie Ice Cream Bars

Yield: 12 servings (serving size: 1 ice cream square)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 8 Hours

Nutritional Information

Amount per serving
  • Calories: 210
  • Fat: 2.5g
  • Saturated fat: 1.6g
  • Protein: 5.3g
  • Carbohydrate: 42.2g
  • Cholesterol: 9mg
  • Iron: 1.5mg
  • Sodium: 151mg
  • Calories from fat: 11%
  • Fiber: 0.4g
  • Calcium: 114mg


  • 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


  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.
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