Ingredients
1 box brownie mix, 9x9 pan size, but bake in a 9×13 inch pan*
1 1/2 quart mint chip ice cream
1 cup dark or semisweet chocolate chips
1/2 cup cream (heavy or regular)
1/4-1/2 teaspoon McCormick pure peppermint extract
15-20 oreo cookies
1 8-ounce container whipped topping
Optional: Chopped Andes chocolate mints, shaved or curled chocolate or sprinkles
Directions
1. Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Read package directions for brownies, but bake them a few minutes under the instructed baking time. This is important! Having them slightly undercooked will make them nice and fudgy when they’re frozen. Cool completely and place in freezer to chill.
2. Soften ice cream until you can easily stir it with a spoon. Let it sit at room temperature until softened, giving it a stir every 10 minutes or so. You should be able to easily stir it with a spoon, like frosting. Gently spread in an even layer over brownies. Place pan in freezer to chill.
3. Place chocolate chips in a bowl. Heat cream in microwave until hot and bubbly. Pour over chocolate and cover bowl with plastic wrap. Let sit 5 minutes and then whisk until smooth. Whisk in peppermint extract and let chocolate mixture cool to close to room temperature. Drizzle in an even layer over ice cream layer in pan. Sprinkle crushed cookies evenly over chocolate and lightly press in with your hands.
4. Top with whipped topping and spread out into an even layer. If desired, sprinkle Andes, shaved or curled chocolate, or sprinkles on top. Freeze at least several hours (and up to several days, covered), until firm. When ready to serve, let sit at room temperature for about 10-15 minutes to soften. Remove dessert from pan using foil and then cut into squares.
*One of the tricks to a great frozen dessert or ice cream cake, is making sure your layers are the right size so they soften at the same rate. You don’t want your brownie layer too thick, so brownie mixes that call for a 9×9 pan as the largest size option are perfect, when you cook them in a 9×13. Really any will work, even if it calls for a 9×13 pan, so don’t stress over that detail.
Source Our Best Bites
Printed from mybiscuitsareburning.blogspot.com