Peanut Butter Brownie Ice Cream Bars.
These layered Peanut Butter Brownie Ice Cream Bars are the go-to summer dessert to keep stashed in the freezer. The base is a fudgy crinkle top brownie. It’s then layered with vanilla ice cream and creamy peanut butter. Each bar is finished off with a dip into homemade “magic shell.” Put everything together and you have an ice cream bar that’s chocolatey, peanutty, and layered with deliciousness. These bars are everyone’s favorite. The perfect summer dessert to keep stocked in the freezer for the hottest days of the year.
This post is sponsored by Land O’Lakes.
What is it about sweet summer that always brings back my favorite childhood memories? For whatever reason, the summer season inspires me to recreate the foods I enjoyed as a kid. Chicken fingers by the pool, my Nonnie’s ice cream cake, simple lemon butter pasta, and today?
Homemade ice cream bars…but all done up with a few layers of my favorite sweets…crinkle top brownies, rich vanilla ice cream, creamy peanut butter, and chocolate.
These are a LAYERED ice cream bar, and they’re every bit as delicious as they sound.
A very simple tip.
With any ice cream recipe, be sure you plan in advance. While ice cream is delicious, it takes time to freeze, so plan accordingly.
And guys, don’t skimp on the freezing times. Trust me, I’ve tried to “shorten” it many many times. It never ends well. So be sure to plan ahead when making these. For best results, start baking the day before you’d like to enjoy the bars.
The Details.
Start with the ice cream. Find your favorite vanilla ice cream, spread it out into a baking pan, and freeze. You’ll add the ice cream to the brownies in a just bit…
On to the brownies! Of course, I always use my favorite crinkle top brownies recipe. It’s simply the very best brownie recipe. The key to this recipe is all in the butter. I love using Land O Lakes® Salted Butter. You may not know this, but the variety of butter you use can really make a difference, especially when baking. I love the rich buttery flavor and hints of salt in Land O Lakes® Salted Butter. It creams wonderfully into a batter and always turns out the best pan of crinkle top brownies.
Since I wanted a slightly thinner brownie base, I baked the brownies in a Jelly Roll pan. If you don’t own a Jelly Roll pan, use a 9×13 inch baking dish, but note your brownie layer will be a little thicker.
Once you’ve baked the brownies, let them cool, then it’s time to layer everything together.
First, add the vanilla ice cream to the top of the brownie. Next, trim the edges of the brownie, but be sure to reserve those crumbs. We’re going to use them for topping the bars.
Now freeze for thirty or so minutes, then add a thick layer of creamy peanut butter. Freeze again.
Once frozen, cut the brownies into bars. You can make giant ice cream bars, normal-size bars, or minis. I mixed and matched mine, but will say that the mini-bars are the easiest to work with. They’re also the least messy to eat.
Insert a popsicle stick into each bar. Freeze again.
Dip, dunk, eat…enjoy.
Next, make the “magic shell.” Mix melted chocolate with coconut oil until smooth. You now have a “magic shell.” Dip each bar in the magic shell, then sprinkle the reserved brownie crumbs on top.
You can now eat…or keep in the freezer to enjoy later.
And trust me, you should always have these stashed away in the freezer. They are a very delicious summer ice cream bar to enjoy on those extra-hot days when nothing but frozen sounds good.
Ice cream bars all summer long. So very delicious…enjoy!
Looking for other ice cream desserts? Here are a few of my go-to’s.
Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
No Churn Minted White Chocolate Swirl Ice Cream
Browned Butter Grilled Peaches with Cinnamon Toast “Crumbs”
Lastly, if you make these peanut butter brownie ice cream bars, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Peanut Butter Brownie Ice Cream Bars
With a fudgy crinkle top brownie base, these bars are your go-to summer dessert...be sure to keep your freezer stocked!
Ingredients
- 1.75 quarts vanilla ice cream
- 2 sticks (1 cup) Land O Lakes® Salted Butter
- 2 cups semi-sweet chocolate chips, divided
- 1 1/2 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 teaspoons instant coffee granules
- 4 large eggs, at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 (16-ounce) jar creamy peanut butter
- 12 ounces semi-sweet or milk chocolate chopped
- 2 tablespoons coconut oil
Instructions
-
1. Let the vanilla ice cream soften 5 minutes. Line a 9x13 inch baking dish with parchment paper. Spread the ice cream out in an even layer in the prepared pan, freeze 1 hour, until firm.
2. To make the brownies. Preheat the oven to 350 degrees F. Line a 9 1/2 x 14 1/2 inch jelly roll pan with parchment paper.
3. In the microwave, melt together the Land O Lakes® Butter and 1 1/2 cups chocolate chips (stir at 30-second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.
4. In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Spread the batter into the prepared baking pan. Bake for 20-25 minutes or until the brownies are just set. Let cool completely.
5. Remove the vanilla ice cream slab from the freezer and invert it onto the center of the brownies. Trim the edges off the brownie around the ice cream, reserving the scraps for later. Transfer the pan to the freezer. Freeze 30 minutes, then spread the peanut butter over the vanilla ice cream. Freeze until firm, 1-2 hours.
6. Lift the ice cream slab out of the pan using the parchment. Working quickly, cut into 12-16 square bars or 24 mini rectangles. Insert a popsicle stick into one end of each bar. Return to the freezer until frozen solid, at least 2 hours, preferably overnight.
7. Melt the chocolate and coconut oil together in the microwave until melted and smooth. Let cool 10 minutes. Remove the bars from the freezers and cover in chocolate. If desired, top with the reserved brownie crumbs. Keep in the freezer until ready to eat!
Recipe Notes
Jelly Roll Pan: this is the jelly roll pan I use. If you don't have a jelly roll pan, you can bake the brownies in a 9x13 inch baking pan, but you will have a thicker brownie layer.
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Oh my, Tieghan! This sounds very good! I might take it one step further and use butterscotch ice cream. Either way it all sounds very decadent and definitely company worthy! Thanks for sharing this!
Thank you so much Colleen! I am really glad this turned out so well for you! xTieghan
These look amazing! What type of peanut butter did you use? A more natural one or a Skippy type of peanut butter ? Thx
Hi Ines,
I like to use a natural peanut butter from Whole Foods or Thrive Market. I hope you love the recipe, please let me know if you have any other questions! xTieghan
super yummy ! I made this for my friends birthday party and it was a hit!! THANKS FOR SHARING!
Thank you so much Clare! xTieghan
Not only do these look scrumptiously delicious, but they also look absolutely gorgeous. What a wonderful idea to add the peanut butter. I’ve definitely gotta try these summer delights.
Thank you Linger! I am really glad you like these! xTieghan
These are so creative and look absolutely decadent! FYI if anyone is looking for a good vanilla ice cream, I recently discovered the Trader Joe’s french vanilla and it is SUCH good quality! It’s seriously possibly the best vanilla I’ve had and I’ve had a lot! It’s super creamy and dense and has great vanilla flavor! Buy it and thank me later!
Thank you Allison!! I will have to try that soon if I am able to! xTieghan
OMG. I am dying to try these! All of my favorite things together.
Thank you so much Melissa!! I am really glad you are enjoying my recipes! xTieghan
What is your source for popsicle sticks? Thanks!
Hi Amy! I usually just use amazon!! Please let me know if there is anything else I can help with! xTieghan
Wishing you needed a taste tester, sous chef, someone for moral support…you get the idea. Ironically, I grew up in Colorado and now live in Ohio – but make it back to Breckenridge for two weeks in the summer and usually for a winter trip as well. As I am now here in Breckenridge, I am trying some recipes from your newer book and now eyeing these beauties for after one of our hikes:)
Haha oh wow like the opposite! What moved you out to Ohio? I hope you’re loving it! Also, so glad you are loving my recipes and books! I hope you continue to! xTieghan
This recipe takes brownies and ice cream to a whole other level!! I love using natural ingredients to make the “magic shell” with coconut oil! I honestly need these in my life ASAP!
You do! Thank you so much Megan! xTieghan
they look really delicious!! what a treat!
Thank you so much Ruth! xTieghan
Tieghan, I’m allergic to nuts so what would you replace the peanut butter with? Do you think caramel would work or something else? This recipe is so inspiring and would love to try it!
Hey Mona,
I haven’t tested this with caramel but I do think that it would be a good option! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I like the idea of this ice cream bar but the thick layer of peanut butter turns me off a bit. I don’t like the idea of trying to get that peanut butter down – chewing, smacking, smacking. I picture my dog eating peanut butter. Haha. If I make, I’ll try with a thinner layer. Thanks, and love your blog!!
Hi Molly! I hope you try this one with a thinner layer! Thank you! xTieghan
what a fun treat recipe, saving this for the weekend, and peanut butter brownie ice cream?, all the food groups toom thank you for another gorgeous dish, or dessert!
Its an amazing combo!! I hope you love this recipe, Sabrina! xTieghan
Made these for a weekend family dinner party and they were delicious!
Just a couple of things – I found that I needed more chocolate for the coating than called for. Maybe I am not doing the dipping properly! However, it does makes sense that there would be more area to cover if you cut 16 or 24 bars as there would be all those additional sides and ends.
Also, my peanut butter wasn’t cold when I put it on the ice cream and it slid off!! I froze things for a bit and rescued it but next time I am thinking of swirling peanut butter through the ice cream before freezing it. My son suggested other flavours like swirls of strawberry puree and then chopped dried strawberries sprinkled on the chocolate coating. So many possibilities that I can see we will be making this recipe a lot!!
Thank you so much for trying this one, Jan! I am really glad it turned out well for you! I think swirling it would be amazing as well! xTieghan
What is the best way to store these in the freezer?
Hi Anne,
I like to store in an airtight container like a covered pyrex pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These sound amazing and am trying to make them tonight! Do you think I could layer them with the peanut butter in the middle and slightly thinner or would this mess anything up? Thanks!
Hi Rachel,
Sure that would totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
What can you use instead of coconut oil for a kid allergic to coconut?
Hi Lisa,
You can use butter in place of the coconut oil. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made these twice and wanted to share my findings. I will say that they are delicious and definitely worth the work.
I don’t own a jelly roll pan so I made the brownies in your standard 9×13. The brownie layer was much thicker, as is mentioned in the recipe. The end result is a bar that is a little bit difficult to eat. The brownie layer in the bar freezes no matter how thick it is, so if you have a really thick layer, it’s pretty hard to bite into. The second time I made them I baked the brownies in a rimmed cookie sheet and reduced the cook time. It was definitely the better brownie layer to use.
Also, if you aren’t someone who has had a lot of experience dipping frozen items into chocolate, I would strongly suggest you cut these bars small. You have to work pretty quickly and the larger bars are harder to manage. These are so rich anyway that I found a smaller bar a better portion for eating. The bigger bars are also heavier and we found that they tended to fall off the popsicle stick and break apart as it defrosted while you eat it. The ice cream layer doesn’t fully adhere to the brownie base when it freezes, so the weight will pull it all apart when you go to dip it or eat it. At least, this is what happened to me both times I made them.
All in all, an awesome recipe. After the dip hardened I put them in individual wax paper bags and they traveled very well. I made them as written with the vanilla/peanut butter layers and with a strawberry ice cream layer (no peanut butter). Both were a hit!
Hi Amanda! Thank you so much for trying these and sharing your experience making them! I am really glad they ended up turning out so well for you!! xTieghan
This was a show stopper! My advice, is to make the bars small…They are really rich and filling!
Love that! Thank you so much Joanne! xTieghan