Why did I not think of this concoction myself? Ice cream sandwiches are one of the best summer treats. The combination of brownies with ice cream is one of my favorite desserts, and, of course, I am a fan of the “chipwich.” This recipe was adapted from Everyday Food. I couldn’t wait to make them after seeing the recipe!
Even in the freezer, the brownies stayed soft and chewy and were absolutely delicious in this upgrade of an ice cream sandwich. I used salted caramel (slow-churned “light”) ice cream- so many other flavors would be wonderful as well. I think we will try cookies and cream next time. 🙂 SO GOOD!
Yield: Makes 12
- 1 stick unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1/2 tsp fine sea salt
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/2 cup unsweetened cocoa powder
- 2 pints ice cream, softened
- Preheat oven to 350 degrees. Lightly spray a 10-by-13-inch jelly-roll pan with cooking oil spray. Line with parchment, leaving a 2-inch overhang on short sides, then spray paper.
- 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, 8 minutes (on convection) to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
- 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. After wrapping, gently push the softened ice cream to fill to the edges of the brownie.
- Freeze until firm, about 2 hours. Unwrap, cut into 12 pieces, and serve.
One Year Ago: