Chocolate Sea Salt Brownie Ice Cream Sandwiches Food

BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY

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!

CHOCOLATE SEA-SALT BROWNIE ICE CREAM SANDWICHES

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.

BROWNIE ICE CREAM SANDWICHES

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.

BROWNIES FOR ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Melt semi-sweet chocolate and unsweetened chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove double boiler from heat and cool chocolate to room temperature.
• Beat eggs into cooled chocolate using an electric mixer until smooth.
• Melt butter in a large saucepan over low heat; remove saucepan from heat. Stir sugar, chocolate mixture, and vanilla extract into butter until smooth. Beat flour, baking powder, and salt into butter-chocolate mixture until batter is just mixed; pour into the prepared baking pan.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 15 to 20 minutes. Allow brownies to cool in pan.
• Cut brownies into 24 squares. Slice each square horizontally and spread ice cream into the middle; place top brownie piece over ice cream. Wrap each ice cream sandwich with plastic wrap and freeze.

BROWNIE-ICE CREAM SANDWICH

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.

BROWNIE ICE-CREAM SANDWICHES

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.

SUPER FUDGE BROWNIE ICE CREAM SANDWICHES

Steps:

• Position a rack in the middle of the oven.
• Preheat oven to 350°F.
• Line two baking sheets with parchment paper.
• Put chocolate chips, butter and dissolved coffee in a heatproof container or top of double boiler, over barely simmering water. Stir mixture till chocolate chips and butter are melted and smooth. Set aside to cool.
• In a large bowl using an electric mixer on medium speed, beat the eggs, sugar, salt and vanilla until thickened and light yellow in color, 2-3 minutes. Be sure to scrape down the sides of bowl if needed during mixing.
• Turn mixer speed to low and add flour mixture just until it is incorporated. Set the batter aside for about 15 minutes to thicken slightly.
• Using a measuring cup with 1/4 cup capacity, scoop up portions of batter and drop onto prepared baking sheets.
• Spacing the cookies 3" apart -- be sure to get all the batter out of the bowl to make the cookies.
• Bake the cookies one sheet at a time until a toothpick inserted near the center comes out with moist crumbs, not wet batter clinging to it, about 13 minutes. Then use a wide metal spatula to loose the cookies from the parchment paper to transfer them to wire racks to cool completely.
• Wrap the cookies individually to plastic wrap and freeze them for at least 3 hours or overnight.
• Remove the cookies from the freezer and turn half of them bottom side up.
• I usually sit my ice cream in the refrigerator for about 15-20 minutes in the refrigerator and then use about 1/3 cup. Smooth the edges of the ice cream and then top with another cookie, flat side down.pressing gently into the ice cream.
• Wrap the ice cream sandwiches tightly in plastic wrap and freeze it.
• Continue filling and freezing remaining cookies. You will probably have some ice cream left over.
• Freeze the ice cream sandwiches for at least 2 hours or up to one week.
• If you are storing them longer than one week, seal the wrapped sandwiches in a clean container.serve frozen.

BROWNIE ICE-CREAM SANDWICHES WITH CARAMEL SAUCE

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 SANDWICH

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.

ICE CREAM SANDWICHES

Steps:

• First make the ice cream.
• Scald milk over low heat, but do not boil.
• Stir in sugar and salt until dissolved.
• Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
• Slowly add the milk, a little at a time, to the beaten egg yolks, beingcareful not to heat the eggs too quickly, and continuing to beat mixture.
• Place double boiler together, and cook over hot water, until mixture is thick and smooth.
• Chill.
• Add vanilla extract, whipping cream, and half and half.
• Fold this mixture into the custard.
• Churn freeze.
• Pack in tub and place in freezer.
• Then make the Sandwich.
• In the top of a large double boiler, combine butter and chocolate. (Have heat on barely simmer.).
• Heat about 4 minutes, stirring often, until melted. During these 4 minutes, do the next 2 steps.
• Line an 11"x17" cookie sheet/pan (one with sides) with parchment paper.
• Put flour and cocoa powder in sifter on a piece of wax paper.
• Remove butter/chocolate mixture from heat and stir in sugar and salt.
• Add eggs and vanilla and blend well.
• Sift in flour/cocoa mixture and stir until just blended.
• pour batter onto parchment lined pan and spread to even thickness.
• Bake at 375 degrees F (190 C) 8-10 minutes, or until testing with toothpick comes out clean.
• Cool on rack for at least an hour.
• Finally build the Ice Cream Sandwich.
• Cut the Sandwich Brownie into 5ths lengthwise, and 8ths crosswise. (making 40 blocks).
• Take ice cream out of freezer and allow to soften slightly, just enough to scoop, but firm enough not to melt while you are working. If the ice cream gets too soft, put it back in the freezer and be patient. Continue when ice cream is hard again.
• Spread ice cream on first cut out shape about 1" thick or less, following shape of the cut out.
• Place second cut out on top of ice cream, press down slightly. Place on wax paper lined tray and put into your freezer.
• This is the hardest part, getting them into the freezer without too much melt down. If the sides are sloppy, you can trim them with a sharp knife, after you finish the last one.
• Freeze for 2-3 hours before serving.
• If freezing for longer, wrap individually in plastic wrap as soon as they get hard.
• Will keep for up to a week, though best used within 3 days.
• Alternative cutting.
• Using cookie cutter, cut out an even number of shapes from cooled brownie. (don't worry if there is an odd number, you can eat that one when no one is looking). Follow rest of above assembly instructions. This will make less sandwiches, as there is a lot of waste in the cutting. These scraps can be reserved to serve with bowls of ice cream.
• Elise gave me Ice Cream Sandwich Molds. This is fairly easy, once you get the hang of it. The scraps can be mushed into the mold to work like the cut outs.

BROWNIE AND ICE CREAM SANDWICHES WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 325 °F. Line 17 1/4x11 1/2x1-inch baking sheet with parchment. Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate; stir until smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts.
• Spread butter over prepared sheet. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool completely. Freeze until firm.
• Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim brownie to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream. Freeze until slightly firm.
• Lightly score top of remaining brownie in half lengthwise, then score across, in 2-inch sections, making 10 2x4-inch rectangles.
• Press scored brownie atop ice cream, scored side up. Freeze until ice cream is firm, at least 4 hours. Cut brownie along marked lines into 10 sandwiches. ( Can be made 2 weeks ahead. Wrap tightly; keep frozen.)
• Stir chocolate and coffee in saucepan over low heat until smooth. Add liquer. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
• Serve sandwiches with sauce.