Search the Loop
MORE TO EXPLORE
Death by chocolate brownie ice cream sandwiches
Alyson Bobbitt & Sarah Bell
Charred and Spiced Sweet Potato Salad
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
1 cup each: chopped nuts, chocolate chips, toffee bits, and sprinkles
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.
The Marilyn Denis Show
Daily at 10am ET on CTV
FOLLOW Alyson Bobbitt & Sarah Bell
Ginger cookie sundae ice cream bowls
BY Alyson Bobbitt & Sarah Bell
Classic ice cream sandwiches
BY Mary Berg
Rosemary honey ice-cream
BY Emily murphy
Chocolate almond ice cream bars
BY Mary Berg
Epic choco-PB milkshake
BY MasterChef Canada
BY Spencer Watts
Back to top
All rights reserved
Bell Media Lifestyle Specialty