BROWNIE ICE CREAM SANDWICHES
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 12 brownie ice cream sandwiches
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚. Line a 13-by-18-inch rimmed baking sheet with foil, leaving a small overhang on all sides. Lightly coat the foil with cooking spray. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl.
- Whisk the melted butter, vegetable oil, granulated sugar and brown sugar in a large bowl. Whisk in the eggs, one at a time, then the vanilla. Add the flour mixture and stir with a rubber spatula until just combined. Spread the batter evenly in the prepared pan, all the way to the edges.
- Bake until a toothpick inserted into the center of the brownies comes out clean with a few crumbs, 15 to 18 minutes. Transfer to a rack and let cool about 30 minutes in the pan, then freeze until firm, about 45 minutes.
- Invert the brownies onto a cutting board and remove the baking sheet. Peel off the foil and use it to reline the baking sheet. Trim about ¼ inch from all four sides of the brownies. Cut the brownies in half crosswise. Lay one half on the prepared pan. Working quickly, scoop all the ice cream on top of it and spread evenly with an offset spatula all the way to the edges. Place the other brownie half on top and press down gently; smooth the sides with the offset spatula. Wrap the foil around the brownie sandwich and freeze until hardened, at least 6 hours or overnight.
- Cut the brownie sandwich in half lengthwise, then crosswise into sixths. Press the sides of each sandwich into the nonpareils. Freeze until ready to serve.
BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate fudge brownie mix, ice cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 2
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 CARAMEL ICE CREAM RECIPE BY TASTY
Here's what you need: heavy cream, condensed milk, cocoa powder, brownie, dulce de leche
Provided by Nathan Ng
Categories Desserts
Yield 8 servings
Number Of Ingredients 5
Steps:
- In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form.
- Add the brownies and gently fold to combine.
- Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture.
- Transfer to a baking pan and freeze for 3-4 hours.
- Enjoy!
Nutrition Facts : Calories 565 calories, Carbohydrate 61 grams, Fat 35 grams, Fiber 1 gram, Protein 9 grams, Sugar 54 grams
BROWNIE ICE-CREAM SANDWICH
I use my favorite no-churn ice-cream recipe in these ice-cream sandwiches which makes them really quick and easy. You could use your own favorite ice-cream; just defrost it slightly so you can spread it between the brownie layers easily.
Provided by Martha Collison
Categories HarperCollins Dessert Chocolate Brownie Ice Cream Sandwich Kid-Friendly Summer Frozen Dessert
Yield Makes 12 large sandwiches
Number Of Ingredients 7
Steps:
- Line one 20x30cm (8x12-inch) tin with cling film.
- In a large bowl, whisk together the condensed milk, heavy cream, and vanilla using an electric hand-held whisk until the mixture thickens and holds its shape when you take the whisk out. Put the cookies into a plastic bag and bash them with a rolling pin to make crumbs. If you want larger chunks, you could crumble them by hand. Fold the cookie crumbs into the ice-cream mixture, then scrape into the prepared tin. Use a spatula to smooth it out, then freeze for at least two hours or until firm.
- Preheat the oven to 350°F/180°C/160°C fan/gas 4. Make My Favorite Brownie recipe up to step 4, but don't put the mixture in the tin yet.
- Divide the brownie mixture between two lined 20x30cm (8x12-inch) brownie tins (or use one and bake two batches) and use a spatula to spread the batter right into the edges. It will be very thin, as these will be your sandwich layers. Bake each tray for ten minutes, then remove from the oven and leave to cool completely in the tin.
- Remove the brownie layers from the tins and re-line one of the tins with another sheet of baking parchment. Put one brownie layer into the tin, then press the ice-cream layer on the top of it. Add the final layer then return to the freezer for at least 30 minutes.
- Remove the ice-cream sandwich slab from the freezer about ten minutes before serving. Use a sharp knife or pastry cutter to cut shapes-I like the effect of a circular cutter.
HARD CORE BROWNIES WITH CARAMEL SAUCE
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F.
- In a large mixing bowl, stir together the cocoa powder, flour, and salt. Set aside.
- In a separate bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored, about 2 minutes. Blend in the vanilla and the melted, and cooled chocolate. Slowly add in the cocoa-flour mixture, mixing until combined. Stir in the chocolate chips and pecans, saving some pecans for garnishing the top.
- Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter, and dot with pecans.
- Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter), about 25 minutes. The top will likely start to show some cracks - it is drier than the interior. Let the brownies cool completely on a wire rack. Cut into 12 squares, or if using a round springform pan, cut into a nice big triangle. Top each brownie with warm caramel sauce, and a small scoop of your favorite vanilla ice cream.
- Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar, and then jack up the heat to a full rolling boil, and let it boil away for 20 to 30 minutes, or until brownish. Do not touch it.
- As soon as the sugar is medium brown in color, whisk in the cream (carefully, it can splatter). The sugar will clump, but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper. Serve warm on top of the brownie with a scoop of vanilla ice cream
TOUCHDOWN BROWNIES WITH CARAMEL SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- Bring a pot of water to a boil and place a metal bowl or double boiler over it; make sure the bowl is not touching the water. Add the butter and chocolate squares to the bowl and stir until melted. Pour the melted chocolate into a large glass bowl. Add the sugar, flour, nuts, vanilla and eggs, and mix well.
- Line a 13- by 9- by 2-inch baking dish with parchment paper. Rub the parchment paper with butter to prevent sticking. Then pour the brownie batter into the dish. Bake until a wooden toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownies from the oven.
- Use the parchment paper to lift the brownies from the baking dish. Cut into bars. Serve warm with vanilla ice cream and drizzle with Caramel Sauce. Garnish with additional toppings as desired.
- In a large saucepan, combine the sugar and 1 1/2 cups water. Cook and stir over high heat until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture is a golden color.
- Remove from the heat. Carefully whisk in the cream, half at a time. Stir in the butter and vanilla. Return to medium heat to melt any sugar lumps. Let cool.
BROWNIE ICE-CREAM SANDWICHES WITH CARAMEL SAUCE
Categories Coffee Chocolate Dessert Bake Kid-Friendly Frozen Dessert Summer Cinnamon Gourmet Small Plates
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a heatproof bowl set over a pan of simmering water melt the chocolate and the butter, stirring until the mixture is smooth, and let the mixture cool. Beat in the egg, the brown sugar,and the vanilla and stir in the flour, the cinnamon,and the salt. Divide the mixture into 16 mounds, abut 3 inches apart, on buttered baking sheets and bake the brownies in the middle of a preheated 350°F oven for 8 to 10 minutes, or until they are just firm. (They will flatten into disks.) transfer the brownies with a spatula to racks to cool and freeze them for 30 minutes, or until they are very firm.
- Divide the ice cream, softened, among the flat sides of 8 of the brownies, spreading it smooth, and top the ice cream with the remaining brownies, flat sides down. Freeze the ice-cream sandwiches, covered, for at least 1 hour or overnight. Serve the ice-cream sandwiches drizzled with the caramel sauce.
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BROWNIE ICE CREAM SANDWICHES RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 9Total Time 2 hrs
- Preheat oven to 350°F. Line 2 (8-inch) square baking pans with parchment paper, allowing 2 to 3 inches to extend over sides; spray parchment paper with cooking spray. Prepare brownie batter according to package directions; stir in vanilla until just combined. Divide batter evenly among prepared pans, and, using a small offset spatula, spread into an even layer. Bake both pans at once, side by side, in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 18 to 20 minutes. Let cool in pans on a wire rack 5 minutes. Freeze brownies in pans, uncovered, until completely cool, at least 20 minutes or up to 1 hour.
- Working quickly, spread ice cream in an even layer over top of 1 cooled brownie pan. Remove brownie from second pan, using excess parchment paper as handles and reserving parchment paper. Place second brownie on ice-cream layer, top side up, pressing gently to seal. Cover with reserved parchment paper. Place empty 8-inch square pan on top of assembled ice-cream sandwich stack to weigh sandwich down. Freeze until firm, about 1 hour. Run knife around edges to loosen ice-cream sandwich stack, and remove from pan to a cutting board, using excess parchment paper as handles. Using a sharp knife, cut into 2 1/2-inch squares. Roll exposed edges of ice cream in sprinkles, if desired. Serve immediately, or store in an airtight container in freezer up to 2 months.
BROWNIE ICE CREAM SANDWICHES (RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 (149)Category Dessert
- For best success, I recommend reviewing the recipe notes and video tutorial above before beginning.
- Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside. (If you have 2 identical 9-inch square baking pans, you can line both and bake the batches of brownie batter at the same time.) I don’t recommend other size baking pans. See my recipe note.
- In a microwave-safe bowl or a saucepan on the stove, melt the butter. After melting, whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be a little dull looking.
- Add the cocoa powder, flour, salt, and baking powder. Fold it all together with a rubber spatula or wooden spoon. It will come together, I promise! Batter will be very thick. You will have about 4 cups of batter.
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