I love making ice cream, but I don't love eating it. I blame it on my brother. He hit me in the face with a Coke bottle when I was about 7 or 8 and broke my front tooth. It was so sensitive and I still think about it whenever I eat ice cream. So, when I make ice cream, I play with it a bit, and love making ice cream sandwiches. These ones are thin brownies. Brownies are cake's first cousin. Cake is my favourite thing to make. All that cancels out phantom tooth pain. Enjoy! I used the cherry ripple ice cream to fill these, but you could use any flavour you like. I'm thinking coconut for next time...
Brownie Ice Cream Sandwiches
From Chatelaine Magazine, August 2011
84 grams/3 squares unsweetened chocolate, chopped
⅓ cup unsalted butter, cubed
1 cup sugar
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup all-purpose flour
2 litres ice cream of your choice
- Preheat oven to 350℉. Grease a rimmed 11"x17" baking sheet and line with parchment. Melt butter and chocolate together in a large saucepan over medium-low heat, stirring. Remove from heat.
- Stir salt, sugar and vanilla into chocolate mixture, then whisk in eggs one at a time, until blended. Gently stir in flour, just until combined. Scrape onto prepared baking sheet and level with an offset spatula to make a thin, even layer.
- Bake in centre of oven until brownie appears shiny and is firm, but slightly undercooked, about 8 minutes. Remove from oven and cool in pan on rack.
- Run knife around pan edges to loosen, then cut brownie in half lengthways, making 2 long rectangles. Peel off parchment and place one brownie top-side down on work surface. Now, if you were clever, you froze your ice cream in a shallow rectangular container. I wasn't, so I sliced mine 1" thick and laid the slices on the brownie and sandwiched it with the other, top-side up. Wrap in plastic and freeze for a few hours, until very firm.
- Unwrap and trim edges if desired, then cut into 16 rectangular bars.