Chocolate Sea Salt Brownie Ice Cream Sandwiches Recipes

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CHOCOLATE SEA-SALT BROWNIE ICE CREAM SANDWICHES



Chocolate Sea-Salt Brownie Ice Cream Sandwiches image

The secret to a great ice cream sandwich is the cookie. Or in this case, the brookie. Our brookie batter bakes into rounds that are dense and fudgy on the inside and amazingly crackly on the outside. Once they're cool, smush slightly softened ice cream between them-in whatever flavors get your imagination churning.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h20m

Yield Makes 10

Number Of Ingredients 12

1 cup unbleached all-purpose flour
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt (we use Diamond Crystal)
6 ounces semisweet chocolate, such as Baker's, chopped (1 1/2 cups)
1/2 cup vegetable shortening, melted
1 teaspoon pure vanilla paste or extract
2 large eggs
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
Flaky sea salt, such as Jacobsen, for sprinkling
2 pints assorted ice cream, such as pistachio, caramel, chocolate, and berry swirl

Steps:

  • Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. In a bowl, whisk together flour, cocoa, baking powder, and kosher salt. Melt chocolate in a heatproof bowl set over (but not in) a pot of simmering water, or in the microwave, stirring every 10 seconds.
  • Stir in shortening and vanilla to combine. Beat eggs with both sugars on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. Gently fold in flour and chocolate mixtures, alternating in two additions each, just to combine (do not overmix).
  • Scoop 1-ounce (2-tablespoon) balls of dough; transfer to prepared sheets, spaced 2 inches apart. Sprinkle tops with flaky salt. Bake, rotating sheets and rack positions halfway through, until cookies spread and dome, with small cracks beginning to form on tops, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
  • Meanwhile, temper ice cream in refrigerator until softened but not melting, about 20 minutes. Sandwich 1/4 cup ice cream between 2 cookies; repeat with remaining ice cream and cookies. Freeze until ice cream is firm, at least 1 hour, then transfer to a freezer bag to store up to 1 week.

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