Mint Brownie Ice-Cream Pie

Yield: Makes 10 to 12 servings
Recipe from Southern Living Food for Today

More From Southern Living Food for Today

Recipe Time

Prep Time:
Other Time: 4 Hours, 35 Minutes


  • 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


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