Chocolate Covered Brownie Ice Cream Sandwich
I’m taking some time off to be with my family for a little while.
The following recipe is written by Jaime of Sophistimom. Welcome, Jaime!
Last year, while developing a recipe for homemade Ho-Ho’s, I accidentally made something more like a thin brownie than a cake. Rather than just eat the mistake plain, the kids and I spread it with vanilla ice cream, and made ice cream sandwiches. They were chewy, even when the ice cream set.
When Katie invited me to write this post for today, it was still cold and rainy here in the Rocky Mountains. But I knew by the time I would I post it, the weather would be warm enough for something cold and sweet. Unfortunately, I couldn’t get my imagination past the gloomy weather. It still had me daydreaming about macaroni and cheese and apple crisp rather than something you’d eat in the summer.
So I turned to my food magazines for a little help, as I often do. I found my inspiration while perusing an an old issue of Martha Stewart Living. She had a beautiful ice cream bar enrobed in dark chocolate on the cover of the May 1999 issue. Do you remember that? It was gorgeous.
And that became my starting point.
Martha’s ice cream bar had only one cookie layer, so I wanted to make it a little different—more like an ice cream sandwich. Then I remembered our impromptu brownie ice cream sandwiches from last year.
To make them easier to dip in chocolate, I inserted wooden Dixie cup spoons, and turned them on end to set. The chill of the ice cream makes the chocolate set fast, perhaps faster than I would have liked, but it was perfect for my kids who had been begging me for the ice cream sandwiches since the moment I made the brownie layers.
What about you? What kitchen mistakes have been the start of a new recipe?
Need another Ice Cream Sandwich Recipe? Try these Easy Raspberry Ice Cream Sandwiches!
Chocolate Covered Brownie Ice Cream Sandwiches
For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt
For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil
Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.
With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.
Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.
Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.
Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.
About the Author:
Jaime Mormann-Richardson started Sophistimom, when she wanted to keep a record of the food she made for her family. Since her own kids were picky, she figured someone else’s children in the world would benefit from her cooking.
Over the years, Sophistimom has become a collection of original recipes, book recommendations, and her journey of raising her children to become respectable adults, and hopefully a little less picky when eating good food.