Did this for St. Patrick's Day 2012. This took a little time to prepare, but so worth it. Everyone liked it. The brownie was really hard on the bottom. Next time I might try cake brownies or brownies that has on the box for a 9x13. I also didn't add the oreos (not going to pay $4+ for them). Instead I added the whole 1/2 gallon of ice cream and doubled the genache (did it Candace's way). I also forgot to get the Cool Whip so used Dreamwhip. Worked fine. Any kind of ice cream would be good (strawberry, peppermint or eggnog are ones we want to try). Next time I am going to take all of it out of the 9x13 and cut the whole thing up and then any left over wrap in individual squares and put in freezer.
http://www.ourbestbites.com/2012/03/mint-chip-ice-cream-brownie-squares/
Mint-Chip Brownie Ice Cream Squares
Recipe by ourbestbites.com
Ingredients
1 box brownie mix, baked in 9×13 inch pan (check sizes on back of box)
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: McCormick green food coloring, shaved or curled chocolate or sprinkles
Instructions
Line a 9×13 inch pan with foil and let foil extend at least 1 inch over edges of pan. Bake brownies according to package instructions. Cool completely and place in freezer to chill. Soften ice cream until you can easily stir it with a spoon. Gently spread in an even layer over brownies. Place pan in freezer to chill. 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. Top with whipped topping and spread out into an even layer. If desired, sprinkle 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.
Cupcake Version: If desired, bake 1-2 tablespoons brownie batter in cupcake liners. Once cooled and chilled, layer remaining ingredients on top. Pipe on whipped topping (color with food coloring first, if desired) and freeze until firm.
