Saltine Crack Ice Cream Sandwiches Recipes
SALTINE ICE CREAM SANDWICHES
Steps:
- Preheat the oven according to the brownie mix instructions. Line the bottom of a straight-sided 9-inch square baking pan with parchment paper that overhangs 2 sides.
- Line the bottom of the pan with 16 saltines. Combine the brownie mix, eggs, oil and 1/4 cup water in a large bowl and mix well. Pour over the crackers. Bake according to the package directions, or about 35 minutes. Let cool completely.
- Soften the ice cream to spreading consistency and pour over the brownie layer; spread evenly. Place 16 crackers on top of the ice cream and freeze at least 4 hours or up to overnight. Remove from the pan using the parchment overhang and cut into 16 pieces with a chef's knife, placing the knife between the saltine crackers.
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- Using a 9 inch square pan, estimate exactly how many pieces of crackers you’ll need to cover the top and bottom layer. In the ideal world, the crackers you purchased would fit perfectly into the pan like Cinderella and her shoe, but let’s just take a wild guess that neither of our worlds is a real-life fairy-tale -- it’s ok to trim the crackers to fit the pan (see step 4). Just in case, take out 5 to 6 extra crackers extra to protect against potential errors. Once you've figured out how many crackers you'll need, melt 2 tablespoons of butter in the microwave and brush the crackers on both sides. Set aside.
- Assemble the ice cream layer: Take the brownie-cracker pan out of the freezer. Lift and peel the parchment paper to remove it from the pan. Then, line the pan again with parchment paper and invert the brownie and cracker back into the pan so that now, the cracker-layer is facing down and lining the pan. If you have trimmed/uneven cracker, take note of which sides the uneven crackers are. You’ll want to match the top and bottom layer so you can make even cuts later.
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