Saltine Cracker Brownie Ice Cream Sandwich Recipe On Food52

BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY

Brownie Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: chocolate fudge brownie mix, ice cream

Provided by Jordan Kenna

Yield 8 servings

Number Of Ingredients 2

Ingredients

1 chocolate fudge brownie mix, prepared according to package
1 ½ qt ice cream, preferred flavor

Steps:

Preheat oven to 350˚F (180˚C).
Prepare the brownie mix as directed for "fudgy" brownies. Replace the directed amount of water with dark, freshly brewed, coffee.
Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9in (23 x 23 cm) brownie tray that has been lined with parchment paper.
Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer.
Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper.
Repeat steps 3 and 4 so that you have 2 thin brownie layers.
Bake for 14 minutes.
Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form one pan and transfer it to a cooling rack.
NOTE: You will have one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed.
Take the ice cream out of the freezer and give it 5-10 minutes to soften.
Once soft, spread the ice cream over the top of the brownie in the baking tray.
Take the first brownie layer from the cooling rack and placing it on top.
Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely.
Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board.
Quickly trim away the excess ice cream.
Cut the large layered brownie square into 8 2x4-inch (5x10-cm) sandwiches.
Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time.
Enjoy!

Nutrition Facts : Calories 509 calories, Carbohydrate 72 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 56 grams

BROWNIE-ICE CREAM SANDWICH

Brownie-Ice Cream Sandwich image

We love the combo of chocolate brownie and mint-chip ice cream, but you can use any flavor in your sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 50m

Yield Makes 12

Number Of Ingredients 7

Ingredients

1 stick unsalted butter, melted, plus more for pan
1 cup sugar
2 large eggs
1/2 teaspoon fine salt
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
2 pints ice cream, softened

Steps:

Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line with parchment, leaving a 2-inch overhang on short sides, then butter 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, 10 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. Freeze until firm, about 2 hours.
Unwrap, cut into 12 pieces, and serve. To store, wrap each sandwich in plastic and freeze, up to 1 week.

Nutrition Facts : Calories 289 g, Fat 15 g, Fiber 1 g, Protein 4 g, SaturatedFat 9 g

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