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Peppermint Brownie Sandwich

I found this recipe in a cookbook and changed it up to fit the holiday season. The best thing about this dessert is that it only requires three ingredients.—Lisa Varner, Charleston, South Carolina
  • Total Time
    Prep: 25 min. Bake: 20 min. + freezing
  • Makes
    12 servings


  • 1 package fudge brownie mix (8-inch square pan size)
  • 2 pints peppermint ice cream, softened
  • Whipped cream and peppermint candies, optional


  • Line two 9-in. cake pans with parchment paper; coat with cooking spray and set aside. Prepare brownie batter according to package directions. Pour into prepared pans.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Remove parchment paper. Place one brownie layer in an ungreased 9-in. springform pan. Spread with ice cream. Place remaining brownie layer, crumb side down, over ice cream. Cover and freeze for 4 hours or until firm.
  • Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream and peppermint candies if desired.
Nutrition Facts
1 slice: 332 calories, 16g fat (5g saturated fat), 35mg cholesterol, 206mg sodium, 45g carbohydrate (31g sugars, 1g fiber), 4g protein.

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