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.
FROZEN MOUSSE BROWNIE SANDWICHES
This is a Taste of Home , Light and tasty recipe. Low calorie rich and delicious. A great summertime treat ! I will give the original directions, but How I made them, I made the brownie batter and made them "cookie" style, on the sprayed parchment paper, to eliminate cutting into squares, Just make sure each cookie is uniform...
Provided by gaynel mohler
Categories Other Desserts
Time 45m
Number Of Ingredients 5
Steps:
- 1. Line the bottoms and sides of two 9 X 13" cake pans with parchment paper. Coat with non-stick cooking spray.
- 2. Prepare brownie mix according to package directions. Divide batter evenly between the two prepared pans.
- 3. Bake 350 degrees for 15 to 18 minutes, until edges just begin to pull away from pan, and a toothpick near the center comes out with moist crumbs. Cool on racks
- 4. MOUSSE: In a medium sized bowl, wisk together the milk and pudding mix for 2 minutes.
- 5. Stir in a small amount of the pudding into the melted chips, then return all to the pudding bowl.
- 6. Fold in whipped topping
- 7. Cover two large cutting boards or inverted baking sheets with plastic wrap. Invert one pan of brownies onto prepared board or pan. Gently peel off parchment paper
- 8. Spread the mousse to within 1/2" of edge. Carefully invert other brownie layer onto other prepared board or pan. Gently peel off parchment, and place right side up over mousse filling.
- 9. Cover and freeze for 4 hours or until the filling is firm. Remove from the freezer, wait ten minutes before cutting into squares.
- 10. Individually wrap in plastic wrap and store in freezer.
- 11. 1 sandwich equals: CALORIES:206 FAT: 5 gms CHOLESTEROLE: 1 mg CARBS: 40 g. DIABETIC EXCHANGE: 2 1/2 starch
CHOCOLATE MOUSSE BROWNIE SHOTS
Why not try smaller portions and bigger flavors for dessert? This 15-minute prep recipe uses pudding mix and Betty Crocker™ Supreme original brownie mix for a rich chocolate flavor.
Provided by Angie McGowan
Categories Dessert
Time 6h40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake brownie mix as directed on box for cakelike brownies for 8-inch square pan. Cool completely on cooling rack, about 1 1/2 hours.
- Meanwhile, in medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. In chilled small bowl, beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Cover and refrigerate until ready to assemble.
- In medium bowl, coarsely crumble a 6x4-inch rectangle of the baked brownies (about 2 1/2 cups). Reserve remaining brownies for another use.
- In each of 22 (2-oz) shot glasses, place 1 heaping teaspoon crumbled brownies; top with rounded 1 tablespoon chocolate mousse. Repeat layers ending with 1 teaspoon crumbled brownies.
- Serve immediately or refrigerate up to 4 hours before serving.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 30 g, TransFat 0 g
FROZEN VANILLA MOUSSE (SCHIUMONE)
Steps:
- Line six 3-inch muffin or custard cups with paper cupcake liners.
- In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool.
- In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours.
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
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