Mint Brownie Ice Cream Bars Recipe
Summary
Ingredients
| Fat package | 1 | |
| 2/3 cup vanilla low-fat yogurt | ||
| Cooking spray | ||
| 3 cups vanilla low-fat ice cream, softened | ||
| Peppermint extract | 1 Teaspoon | |
| 18 chocolate thin mints, chopped (such as Andes) | ||
| Chocolate syrup | 2 Tablespoon | |
Directions
1. Preheat oven to 350°.
2. Prepare brownie mix according to package directions, using % 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.
2. Prepare brownie mix according to package directions, using % 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.
Chef
