ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mint Brownie Ice-Cream Pie

Prep time 15 mins
Other Time time 4 hrs, 35 mins
Yield Makes 10 to 12 servings


  • 1 (4.67-oz.) package thin crème de menthe chocolate mints
  • 1 (17.6-oz.) package DUNCAN HINES Chocolate Lover's Walnut Brownie Mix
  • 4 cups vanilla ice cream

How to Make It

  1. Preheat oven to 350°. Chop chocolate mints; reserve 3 Tbsp. chopped mints. Prepare brownie batter according to package directions for cake-like brownies, stirring remaining chopped mints into batter. Pour batter into a lightly greased 10-inch springform pan.

  2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour).

  3. Meanwhile, let ice cream stand at room temperature 20 minutes or until slightly softened. Spread over cooled crust in pan. Freeze 3 hours or until firm.

  4. Remove sides of pan. Let pie stand at room temperature 10 minutes before serving. Top with reserved chocolate mints.