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–+ servings

Brownie Grasshopper Ice Cream Dessert

Staci at Random Sweets
My son requested this chocolate mint dessert for many birthdays instead of cake. I don't usually take time to make the mint fudge sauce. Jarred hot fudge sauce is just as delicious.
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Prep Time 30 minutes
Cook Time 45 minutes
Freezer 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 9x13 pan

Ingredients
  

  • 1 box brownie mix for 9x13 pan size, plus the ingredients to make them
  • ½ gallon chip and mint ice cream
  • 1 jar hot fudge ice cream topping
  • whipped cream or non-dairy whipped topping

Instructions
 

  • Bake the brownies according to package directions in a 13×9-inch pan. Set aside to cool brownies completely.
  • When the brownies are cooled, using the entire 1/2 gallon, drop scoops of ice cream onto brownies. Let sit just until you can evenly spread the ice cream over the brownies.
  • Cover the cake pan and freeze for at least 4 hours.
  • Just before serving, let soften slightly. Cut into slices to serve. Top with whipped topping, drizzle with hot fudge or mint sauce (recipe in notes), and sprinkle with Andes Mint baking chips.

Notes

optional mint fudge sauce 
Mint Fudge Sauce
  • 1 cup Andes Creme de Menthe Baking Chips
  • 1 cup whipping cream
  • 1 Tablespoon butter
In a small saucepan over low heat, combine 1 cup of Andes baking chips, whipping cream and butter. Stir together until melted and smooth. Set aside to cool. The sauce will not be thick. Drizzle half of the sauce over the cooled brownies. Store the remaining sauce in the refrigerator to drizzle over the dessert when serving.
Keyword birthday, brownies, chocolate mint, hot fudge, ice cream

All text and images © Staci Mergenthal • Random Sweets

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