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:
Posted in Baking, Good Sweets, Good Eats (Desserts), Ice Cream, Quick, Recipes
Tags: brownie, brownies, chipwich, dessert, ice cream, ice cream sandwich, kid, summer
As much as I would have liked my husband to try something “new” for Father’s Day, he wanted our favorite tacos. I used my CSA chard and an entire bunch of local spinach in the filling- SO delicious!! The dessert was a surprise, so I could try a new recipe of a favorite flavor. 🙂
My husband and I were at the Montreal Jazz Festival listening to an outdoor concert the first time we tried Dulce de Leche ice cream. It was a Haagen Dazs version, on a stick. We fell so in love with it that I remember the moment. 🙂
I made this version with lightly toasted pecans to celebrate Father’s Day this year. I had made a gelato version in the past that required making homemade dulce de leche– this seemed like such a (wonderful!) shortcut version to incorporate store-bought dulce de leche into a custard base. It was really creamy and delicious. I ran out of time to make pizzelles and served it in waffle bowls instead!
This recipe was adapted from Williams-Sonoma Taste. Happy Belated Father’s Day to all of the Fathers and Grandfathers! 🙂
- 1 pint (2 cups) whole milk, plus 2 tablespoons, separated
- 1 pint (2 cups) heavy cream
- 8 egg yolks
- 1/2 cup granulated sugar
- 2 13.4 oz cans Nestle LaLechera Dulce de Leche Caramel
- 1 cup raw pecan halves
- freshly ground pepper, optional
- In a small sauce pan, heat one pint of milk and cream over medium heat until bubbles appear around the edge of the pan.
- Meanwhile, in a medium stainless-steel bowl, beat egg yolks and sugar; then stir in warm milk mixture.
- Return the custard mixture to the small sauce pan and cook over medium-low heat, stirring constantly, until custard thickens and coats the back of a spoon, 170 degrees F, about 8 to 10 minutes.
- Immediately remove from heat and strain through a fine-mesh sieve into a clean bowl. (While the custard is re-heating, I clean the original bowl and re-use it.)
- Using a whisk, stir 1 can plus about 1/4 of the additional can of Dulce de Leche into the warm custard.
- Once incorporated, set bowl over an ice bath. Stir occasionally until cooled.
- Cover with plastic wrap, pressing it directly on the surface of the custard, and let cool completely in the refrigerator, chill minimally 1 hour to overnight.
- Pre-heat the oven to 375 degrees F. Spread pecans on a baking sheet; sprinkle with 1 tablespoon of water and season with freshly ground pepper, if using.
- Roast until just toasted, 5 to 8 minutes. Let cool, then roughly chop. Set aside.
- Churn chilled dulce de leche custard in an ice cream maker according to the manufacturer’s instructions.
- Fold in toasted pecans.
- In a small bowl, whisk remaining dulce de leche with 2 tablespoons of milk to loosen, then fold into ice cream; dulce de leche should be mixed in just enough to form a marbled effect.
- Place in an air-tight, freezer-proof container. Cover with plastic wrap, pressing it directly to the surface of the custard. Freeze until firm, a minimum of 4 hours to overnight. Let come to room temperature for 10 minutes prior to serving.
One Year Ago:
Posted in Holiday, Ice Cream, Recipes
Tags: caramel, custard, dessert, dulce de leche, Father's Day, gelato, heavy cream, ice cream, pecans
I dressed up a take-out pizza and salad night with this special dessert. Just as easy as box-mix brownies and much more fabulous! They are more like mini-soufflé cakes than warm puddings. This recipe was adapted from Everyday Food. I used Trader Joe’s 72% cacao Belgian dark chocolate and topped each pudding with salted caramel ice cream. They would have been just as delicious with vanilla bean ice cream- or coffee ice cream- or no ice cream?!? I’m bringing this wonderful dessert to Fiesta Friday #10 at the Novice Gardener this week. Enjoy! 🙂
- 4 ounces semisweet or bittersweet chocolate, chopped (I used Trader Joe’s 72% cacao Belgian dark chocolate)
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons sugar
- 2 large eggs, yolks and whites separated
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Ice cream (any flavor), for serving (optional) (I used salted caramel)
- Preheat oven to 375 degrees (on convection). Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
- Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
- In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
- Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
- Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 10 to 12 minutes on convection, or longer if puddings were previously refrigerated.
- Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.
One Year Ago:
If you like this you may also like:
Posted in Baking, Cake, Cupcakes, Good Sweets, Good Eats (Desserts), Quick, Recipes
Tags: chocolate, chocolate soufflé, dark chocolate, dessert, Fiesta Friday, gluten free, gluten free dessert, ice cream, pudding, soufflé