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 ICE CREAM SANDWICHES
Delicious brownie ice cream sandwiches topped with sprinkles that can be ready and waiting in the freezer.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- Place pan of brownies in freezer 30 minutes. Using foil to lift, remove brownies from pan, and peel foil away. Cut brownies into 4 rows by 4 rows.
- For each sandwich, spoon 2 tablespoons ice cream on bottom of 1 brownie square. Top with second brownie square, bottom side down; gently press together. Roll sides in sprinkles; place in shallow pan. Freeze 1 to 2 hours or until ice cream is firm.
- Wrap each frozen sandwich in plastic wrap. Store in freezer.
Nutrition Facts : Calories 350, Carbohydrate 53 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 37 g, TransFat 0 g
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
SUPER FUDGE BROWNIE ICE CREAM SANDWICHES
Make and share this Super Fudge Brownie Ice Cream Sandwiches recipe from Food.com.
Provided by grandma2969
Categories Drop Cookies
Time 33m
Yield 7 sandwiches
Number Of Ingredients 10
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.
Nutrition Facts : Calories 625.4, Fat 34.6, SaturatedFat 20.8, Cholesterol 131.5, Sodium 225.2, Carbohydrate 77.5, Fiber 3.2, Sugar 58.7, Protein 8.2
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.
More about "super fudge brownie ice cream sandwiches food"
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 - SALLY'S BAKING ADDICTION
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.
BROWNIE ICE CREAM SANDWICHES - GRANDBABY CAKES
From grandbaby-cakes.com
WAFFLE BROWNIE ICE CREAM SANDWICHES, 4 WAYS - FOOD …
From foodnetwork.com
SUPER FUDGE BROWNIE ICE CREAM SQUARES - CUPCAKE …
From cupcakediariesblog.com
EASY BROWNIES AND CREAM SANDWICH COOKIES | READY SET EAT
From readyseteat.com
FUDGE BROWNIE ICE CREAM SANDWICH - MCKEE FOODS
From mckeefoodservice.com
30 BEST ICE CREAM SANDWICH RECIPES FOR SUMMER
From insanelygoodrecipes.com
BROWNIE ICE-CREAM SANDWICHES RECIPE | MYRECIPES
From myrecipes.com
FUNFETTI® BROWNIE ICE CREAM SANDWICHES - PILLSBURY BAKING
From pillsburybaking.com
THE BEST BROWNIE ICE CREAM SANDWICHES - CLOUDY KITCHEN
From cloudykitchen.com
BROWNIE ICE CREAM SANDWICHES | HOMEMADE ICE CREAM SANDWICHES
From delightfulemade.com
THE BIG LIST OF ICE CREAM FLAVORS: A TO Z - THE DAIRY DISH
From thedairydish.com
TIRAMISU BROWNIE ICE CREAM SANDWICH BARS. - HALF BAKED HARVEST
From halfbakedharvest.com
BROWNIE ICE CREAM SANDWICHES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love