This weekend we had some friends over for a BBQ. I had come across a recipe for brownie ice cream sandwiches in my Everyday Food magazine that I wanted to try and this seemed like the perfect occasion. I had also promised the kids we would make homemade ice cream, so we killed two birds with one stone! They turned out great and everyone devoured their sandwich (and some had a few more!). The best part about this recipe, though, was I knew every ingredient that went into it and there was no "extra" filler junk or high fructose corn syrup. Just delicious chocolate brownie and vanilla ice cream.
The recipe was very easy and quick to make. The only hiccup I came across was transferring the brownie without it cracking. Another try at it, though, and I think I could do it. Here is the recipe:
Brownie Ice Cream Sandwiches
1 stick unsalted butter, melted, plus more for pan
1 cup sugar
2 large eggs
1/2 teaspoon fine salt
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
2 pints ice cream softened (I used homemade)
1. Preheat oven to 350 degrees. Butter a 10-by-15 inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter paper
2. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan. 10 to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
3. Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. Freeze until firm, about 2 hours.
4. Unwrap, cut into 12 pieces, and serve. (To store, wrap each sandwich in plastic and freeze, up to 1 week).
*We have a Cuisinart ice cream maker that is fabulous. It is so easy to use (no rock salt) and in 30 minutes the ice cream is ready.