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 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 FOR ICE CREAM SANDWICHES
This brownie recipe from Lucie Fitzgerald of Spring Hill, Florida is perfect for creating ice cream sandwiches. All you need is 4 cups softened ice cream. Cut the brownie in half widthwise; spread one half with ice cream and top with the other half of the brownie. Wrap in plastic and freeze, then cut into desired shapes - you'll have a treat everyone will enjoy!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 ice cream sandwiches.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. , Pour into a parchment-lined 15x10x1-in. baking pan. Bake 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment. , Brownie for Ice Cream Sandwiches may be used to prepare the following recipes: Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches.
Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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.
BROWNIE ICE-CREAM SANDWICHES
Brownies, baked thinner than usual, make outstanding ice-cream sandwiches. Use your favorite flavor of ice cream in these treats! Recipe from "Best-Ever Brownies" by Steuer and Rodgers. Note that the edges of the sandwiches may be rolled in chopped nuts, sprinkles color-coordinated to the special occasion, etc. to add more fun to the sandwiches.
Provided by Lorraine of AZ
Categories Frozen Desserts
Time 45m
Yield 16 sandwiches
Number Of Ingredients 10
Steps:
- Place rack in center of oven and preheat oven to 350 degrees F. Line an 11- x 17-inch jelly roll pan with foil and lightly butter and flour.
- Melt the butter. Add chocolate and let stand 1 minute; then whisk smooth.Let stand 10 minutes, until tepid.
- In medium bowl, at high speed, beat eggs and sugar 2-3 minutes. Beat in the corn syrup, vanilla and cooled chocolate mixture. Using a wooden spoon, stir in flour, salt and walnuts. Spread batter in prepared pan. Bake 12-15 minutes. Cool completely.
- Run a knife around inside edges of pan to release. Place a baking sheet on top of brownie and invert. Carefully peel off foil. Cut brownie into two 11- x 8-1/2 inch rectangles. Line jelly roll pan with plastic wrap. Place one rectangle on wrap, crust side up. Using metal cake spatula, spread ice cream evenly over rectangle to cover. Place other rectangle on ice cream, crust side down. Wrap lightly in plastic wrap, pressing ice cream on sides to compact. Freeze overnight.
- Unwrap and, using a sharp knife, cut into 16 rectangles. Wrap each tightly in plastic wrap. Can be prepared up to 2 weeks ahead, wrapped tightly and frozen.
Nutrition Facts : Calories 428.7, Fat 23.5, SaturatedFat 12.8, Cholesterol 126, Sodium 207.7, Carbohydrate 52.1, Fiber 2.4, Sugar 37.6, Protein 7.2
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- Cut aluminum foil or parchment paper long enough to fit bottoms of 2 (8-inch) square pans, allowing a 2-inch overhang on each end. Lightly coat foil with cooking spray.
- Simmer chocolate and butter together in a small saucepan over low heat until melted. Cool slightly. Beat sugar and eggs at medium speed with an electric mixer 5 minutes or until light and fluffy. Gradually add melted chocolate mixture, beating until blended. Stir in vanilla. Fold in flour and salt until blended. Divide batter evenly among prepared pans. Bake at 350° for 13 to 15 minutes or until a tester inserted in center comes out clean. Cool brownies completely in pans on a wire rack; freeze in pans for 2 hours.
- Spread 3 cups ice cream over 1 brownie layer in pan. Remove other brownie layer, and peel away foil; place over ice-cream layer, and press gently. Cover and freeze until firm, about 4 hours or overnight.
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- CARAMEL SAUCE: Stir together sugar and 2 tablespoons water in a small, heavy bottom saucepan until it resembles wet sand. Heat over medium high heat until sugar is a deep amber color. Do not stir, just swirl the pan a few times while cooking to even out the cooking.
- Remove from heat and stir in butter 1 tablespoon at a time until it’s well blended; mixture will bubble so use caution. Carefully pour in heavy cream and salt and stir until blended. Pour into a heatproof glass bowl and cool to room temperature. Caramel will thicken as it cools.
- BROWNIE ICE CREAM CAKE LAYERS: Preheat oven to 350°F. Spray two 8-inch round pans with cooking spray.
- Stir together brownie mix, eggs, oil, and water in large bowl until well blended, about 50 strokes. Divide evenly into pans and bake 17 to 20 minutes, until toothpick inserted 1-inch from edge of pan comes out clean.
BROOKIE ICE CREAM SANDWICH - MOM ON TIMEOUT
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- Mix the brownies as directed, but bake in parchment lined 9x13 pans (rather than the square pan it calls for); let them cool completely.
- Next, make the no-churn ice cream:Peanut Butter Oreo - In the bowl of a stand mixer, add the whipping cream. Whisk until stiff peaks form. Then, gently fold in the sweetened condensed milk and 1/2 cup of peanut butter. The peanut butter won't completely disperse (which is good - it'll leave a marbled look!). Then, stir in 16 crushed Oreos.Fresh Mint Chocolate Chip - Measure 1 cup of fresh mint leaves and place into a bowl; set aside. Pour 1 cup of heavy cream into a microwave-safe bowl and heat until really hot, but not yet boiling. Pour the heavy cream over the mint and let sit for 1 hour. Then, strain the cream, discarding the leaves. Refrigerate the cream until cold. Then, in the bowl of a stand mixer, add the mint whipping cream and the other two cups of plain whipping cream. Whisk until stiff peaks form. Then, gently fold in the sweetened condensed milk and a couple drops of green food coloring. Once it's combined, stir in 1/2 cup of mini chocolate chips or finely chopped chocolat
- Put it all together:Peanut Butter Oreo - Melt 1 cup of peanut butter in the microwave until slightly runny. Spread half of the peanut butter over the bottom brownie. Then, pour the ice cream over top (as much or little as you want). Then, spread the remaining peanut butter over the other brownie and place it peanut butter side down onto the ice cream. Cover with foil and freeze for 8+ hours.Fresh Mint Chocolate Chip - Pour the ice cream over top (as much or little as you want). Then press the other brownie piece onto the ice cream. Cover with foil and freeze for 8+ hours.Rainbow Confetti - Scoop the different colors over the bottom brownie, creating a marbled effect. Sprinkle some jimmies between layers, if desired. Then, take a knife to swirl it around a bit. Place the other brownie piece on top. Sprinkle with jimmies, if desired, then cover with foil and freeze for 8+ hours.
- Remove the entire ice cream filled brownie out of the pan, remove parchment paper and place on a cutting board. Use a large knife to cut into squares & enjoy! Freeze the leftovers.
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