Raspberry Crush Ice Cream Brownie Bars
January 23, 2026
Fudgy brownie ice cream bars loaded with raspberry KitKats and Valentine’s sprinkles!
These Raspberry Crush Ice Cream Brownie Bars are what happen when brownies and ice cream decide to team up. You get a thick, fudgy brownie base, a creamy vanilla ice cream layer packed with raspberry KitKats, and a fun sprinkle crunch. They’re great for making ahead, keeping in the freezer, and grabbing whenever you want something cold and chocolatey.
Why You’ll Love This Recipe
- Fudgy brownie ice cream bars with a thick, bakery-style bite.
- Made with a boxed brownie mix for a practically homemade shortcut.
- Loaded with raspberry KitKats for crunch and flavor in every slice.
- A make-ahead freezer dessert that’s perfect for Valentine’s Day and beyond.
- Easy to slice, drizzle, and store for grab-and-go treats all February long.
Ingredient Notes
- Brownie mix: Any 13 x 9 boxed mix works here. Use your favorite brand and bake it just until set so it stays fudgy once frozen.
- Ice cream: Vanilla keeps the raspberry and chocolate flavors front and center. Let it soften enough to stir easily but not melt.
- Raspberry KitKats: Chop them small so you get crunch and raspberry flavor in every bite without big frozen chunks.
- Sprinkles: Valentine sprinkles add color and texture. Mix some into the ice cream and save a few for the top.
- White chocolate: Use it just for drizzling. It adds sweetness and helps everything look finished without overpowering the bars.
Quick Prep Notes
Do I need to fully bake the brownies first?
Yes. Bake the brownies just until set and let them cool completely before assembling. This keeps the layers clean and prevents the ice cream from melting into the brownie.
How soft should the ice cream be before mixing?
Soft enough to stir easily, but not melted. Let it sit at room temperature for about 10 minutes so it blends smoothly with the KitKats and sprinkles.
Can I use a different pan size?
A 10 x 15 pan gives you thick, sliceable bars. Using a larger pan will make thinner layers and softer bars once frozen.
Raspberry Crush Ice Cream Brownie Bars
Ingredients
- 10 x 15 rimmed baking sheet, lined with parchment
- 1 box 13 x 9 size brownie mix + ingredients listed on the box
- 3 cups vanilla ice cream, softened
- 2 packs Raspberry KitKats, chopped small
- Valentine’s Day sprinkles
- White chocolate, melted, for drizzling
- Extra heart-shaped sprinkles, optional but cute
Instructions
- Prepare the brownie batter according to the package directions. Spread evenly into the prepared pan and bake for 12 to 15 minutes, until just set. Let cool completely.
- Once cooled, cut the brownie slab in half. Place both halves in the freezer for about 1 hour to firm up.
- In a large bowl, stir together the softened ice cream, chopped Raspberry KitKats, and sprinkles until evenly mixed.
- Spread the ice cream mixture over one brownie half. Top with the second brownie half and gently press to create a sandwich.
- Freeze for at least 4 to 6 hours, or until fully firm. Slice into bars.
- Finish with a drizzle of melted white chocolate and a sprinkle of extra Valentine’s hearts if you’re feeling festive.
FAQ
How long do ice cream brownie bars need to freeze?
Freeze for at least 4 to 6 hours, or until completely firm, before slicing.
How should I store these in the freezer?
Store the bars in an airtight container or wrap individually with parchment to prevent freezer burn.
Can I use a different ice cream flavor?
Yes. Vanilla keeps the flavors balanced, but chocolate or strawberry ice cream also work well.
Do Raspberry KitKats stay crunchy when frozen?
They soften slightly but still keep a nice crunch, especially when chopped into small pieces.
Can these be made ahead for a party or event?
Absolutely. These bars are perfect for making a day or two ahead and keeping frozen until ready to serve.
Sprinkle of Fun
These are such a fun one to make with kids. Let them help break the KitKats, stir sprinkles into the ice cream, and “design” the tops with extra hearts once the bars are sliced. Wrap them in plastic wrap and keep them tucked in the freezer so you’ve got a ready-to-go treat all February long.
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