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Mint Brownie Ice Cream Bars

Oxmoor House JANUARY 2005

  • Yield: 12 servings (serving size: 1 ice cream square)
  • Cook time:34 Minutes
  • Prep time:11 Minutes
  • Other:8 Hours


  • 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


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.

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

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Mint Brownie Ice Cream Bars recipe