Death by chocolate brownie ice cream sandwiches
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 3 cups packed brown sugar
- 1 teaspoon pure vanilla extract
- 6 large eggs, room temperature
- 1 tub favourite ice cream flavour
- 1 cup melted white chocolate for drizzling over brownies
Garnishes:
- 1 cup each: chopped nuts, chocolate chips, toffee bits, and sprinkles
Directions
- Line a 9"x 13" baking pan with plastic wrap and scoop the slightly softened ice cream into the pan, and spread into an even layer with a spatula.
- Cover with plastic wrap and place back in the freezer to firm up.
- Put oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F.
- Grease two 10"x 15" baking pans with butter or non-stick cooking spray and line the bottoms with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and vanilla on medium speed until light and fluffy, about three minutes.
- Add the eggs one at a time, beating well after each addition.
- Stop to scrape down the sides of the bowl after the eggs have been added, then beat on medium speed for another two minutes.
- With the mixer on low speed, slowly add the flour mixture to the creamed butter mixture, mixing until just combined.
- Pour half the batter into one of the prepared pans and spread with a spatula to smooth out the batter.
- Pour the remaining half of the batter into the other prepared pan, using the spatula to smooth out the batter.
- Bake for 20 minutes or until the brownies are fully set.
- For even baking, rotate the sheets front to back and top to bottom halfway through. Allow the brownies to cool completely in the pans on a wire rack.
- Once the brownies are cool, turn them out on a wire rack and peel off the parchment paper.
- Turn the brownies right side up and using a 3" round cutter cut out all the brownies. Alternatively, use a chef's knife to cut out the brownies in a grid pattern.
- Drizzle melted chocolate over brownies pieces. Place the brownies in the fridge for ten minutes to fully set the chocolate.
- Fill a bowl with warm water and remove the ice cream from the freezer.
- Using the same cookie cutter used to cut out brownies, dip it into the warm water then use it to cut out an ice cream round.
- Using a spatula, life the ice cream patty onto a brownie half, top with another brownie half to complete the ice cream sandwich.
- Repeat until all the sandwiches are made.
- Alternately, a chef's knife dipped in the warm water can be used to cut out the ice cream squares or just scoop the ice cream straight out of the tub.
- Immediately roll the edges of the ice cream sandwiches in your favourite garnish such are the toffee pieces or chocolate chips.
- Store the completed ice cream sandwiches in the freezer until ready to eat.
