Brownie Ice Cream Sandwiches

            

Ingredients

for 8 portions

1 chocolate fudge brownie mix, prepared according to package directions

1 ½ qt of ice cream (945 g), preferred flavour

 

Preparation

Preheat the oven at 350˚F (180˚C).

Prepare the brownie mixture as indicated for “fudgy” brownies. Replace the amount of water with freshly brewed dark coffee.

Take 1 cup (235 ml) of the batter and transfer it to a 9 x 9 inch (23 x 23 cm) brownie tray lined with parchment paper.

Using a spatula, spread the batter evenly over the bottom of the pan to form a thin layer.

Once the dough is spread, take another piece of parchment paper and place it on top of the dough. With your hands, spread the brownie dough to create a flat, even layer in the pan, with no air bubbles between the dough and the paper.

Repeat steps 3 and 4 to obtain two thin layers of brownie.

Bake for 14 minutes.

Once baked, remove the top layer of baking paper to form the brownie. Then remove the thin brownie to form a pan and transfer it to a cooling rack.

NOTE: You will have one on the cooling rack and another in the baking tray with the top layer of parchment paper removed.

Remove the ice cream from the freezer and let it soften for 5 to 10 minutes.

Once softened, spread the ice cream on top of the brownie in the baking sheet.

Remove the first layer of brownie from the cooling rack and place it on top.

Press the top brownie lightly into the ice and then transfer the entire baking sheet to the freezer to freeze completely.

Once frozen, use the remaining layer of parchment paper to lift the contents of the baking sheet and transfer it to a cutting board.

Quickly cut off excess ice.

Cut the large brownie square into 8 sandwiches 5×10 cm (2×4 inches).

Serve immediately or wrap the sandwiches in aluminum foil and put them back in the freezer for another time.

Enjoy your meal!

Print Friendly, PDF & Email

Crock Pot, Skinny Chicken Teriyak

Baked Shrimp Scampi Linguine Pasta