Brownie Ice Cream Sandwiches Recipes

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.

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.

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.

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!

Steps:

• Preheat the oven to 350 degrees F. Line an 18-by-13-inch rimmed baking sheet with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently, then remove from the heat and let cool slightly. Stir in the sugar and eggs, then add the flour mixture and stir to combine. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out with just a few crumbs adhering, 20 to 25 minutes. Let cool completely in the pan on a cooling rack, then place in the freezer to firm up, about 30 minutes.
• Use the foil overhang to help lift the brownie out of the pan and carefully flip it over onto a cutting board, making sure that it does not bend or crack. Peel the foil away from the bottom, then discard the foil and line the baking sheet with plastic wrap.
• Using a warm knife, trim the rough edges off of the brownie so it is even (the brownie should be 16-by-12-inches). Cut the brownie in half crosswise, resulting in 2 pieces that are 12-by-8-inches. Lay one of the brownie pieces onto the prepared baking sheet, top-side facing down. Working quickly, use a large ice cream scoop to spread the ice cream evenly across the brownie, getting close to the edge. Use an offset or rubber spatula to help smooth out the sides and top of the ice cream. Place the other brownie piece on top and gently press to create one large ice cream sandwich. Fold the plastic wrap around the assembled ice cream sandwich to help hold its shape, then return it to the freezer to harden, at least 6 hours or up to overnight.
• Use a warm knife to cut twenty-four ice cream sandwiches. Roll the edges of each sandwich into the chopped espresso beans until they stick to all of the exposed ice cream edges. Wrap each sandwich in parchment paper and enjoy.

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.

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.

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.