Brownie Ice Cream Sandwiches With Caramel Sauce Recipes

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BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY



Brownie Ice Cream Sandwiches Recipe by Tasty image

Here's what you need: chocolate fudge brownie mix, ice cream

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 2

1 chocolate fudge brownie mix, prepared according to package
1 ½ qt ice cream, preferred flavor

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!

Nutrition Facts : Calories 509 calories, Carbohydrate 72 grams, Fat 21 grams, Fiber 2 grams, Protein 7 grams, Sugar 56 grams

BROWNIE ICE CREAM SANDWICHES



Brownie Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 12 brownie ice cream sandwiches

Number Of Ingredients 13

Cooking spray
1 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, melted
1/4 cup vegetable oil
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
3 pints vanilla ice cream, slightly softened
3/4 cup red, white and blue nonpareils, for decorating

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.

BROWNIE CARAMEL ICE CREAM RECIPE BY TASTY



Brownie Caramel Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, condensed milk, cocoa powder, brownie, dulce de leche

Provided by Nathan Ng

Categories     Desserts

Yield 8 servings

Number Of Ingredients 5

2 cups heavy cream
14 oz condensed milk, 1 can
3 tablespoons cocoa powder
1 ½ cups brownie, chopped, additional brownies for topping if desired
1 cup dulce de leche

Steps:

  • In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form.
  • Add the brownies and gently fold to combine.
  • Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture.
  • Transfer to a baking pan and freeze for 3-4 hours.
  • Enjoy!

Nutrition Facts : Calories 565 calories, Carbohydrate 61 grams, Fat 35 grams, Fiber 1 gram, Protein 9 grams, Sugar 54 grams

BROWNIE ICE-CREAM SANDWICHES WITH CARAMEL SAUCE



Brownie Ice-Cream Sandwiches with Caramel Sauce image

Categories     Coffee     Chocolate     Dessert     Bake     Kid-Friendly     Frozen Dessert     Summer     Cinnamon     Gourmet     Small Plates

Yield Serves 4

Number Of Ingredients 10

1 ounce (1 square) unsweetened chocolate, chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 large egg
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 pint coffee ice cream
Caramel Sauce as an accompaniment

Steps:

  • In a heatproof bowl set over a pan of simmering water melt the chocolate and the butter, stirring until the mixture is smooth, and let the mixture cool. Beat in the egg, the brown sugar,and the vanilla and stir in the flour, the cinnamon,and the salt. Divide the mixture into 16 mounds, abut 3 inches apart, on buttered baking sheets and bake the brownies in the middle of a preheated 350°F oven for 8 to 10 minutes, or until they are just firm. (They will flatten into disks.) transfer the brownies with a spatula to racks to cool and freeze them for 30 minutes, or until they are very firm.
  • Divide the ice cream, softened, among the flat sides of 8 of the brownies, spreading it smooth, and top the ice cream with the remaining brownies, flat sides down. Freeze the ice-cream sandwiches, covered, for at least 1 hour or overnight. Serve the ice-cream sandwiches drizzled with the caramel sauce.

TOUCHDOWN BROWNIES WITH CARAMEL SAUCE



Touchdown Brownies with Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 21

2 sticks unsalted butter, plus extra to rub on parchment paper
Four 1-ounce squares unsweetened chocolate
1 1/2 cups sugar
1 cup all-purpose flour
1 cup crushed pecans, walnuts and almonds
2 teaspoons vanilla extract
4 eggs
Vanilla ice cream, for serving
Caramel Sauce, recipe follows, for drizzling
Chocolate candy bar pieces
Crushed and whole candy-coated chocolates
Crushed chocolate sandwich cookies
Chocolate sauce
Whipped cream
Crushed nuts
Multi-colored sprinkles
Mint leaves
1 1/2 cups sugar
1 cup whipping cream
1 tablespoon unsalted butter
2 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a pot of water to a boil and place a metal bowl or double boiler over it; make sure the bowl is not touching the water. Add the butter and chocolate squares to the bowl and stir until melted. Pour the melted chocolate into a large glass bowl. Add the sugar, flour, nuts, vanilla and eggs, and mix well.
  • Line a 13- by 9- by 2-inch baking dish with parchment paper. Rub the parchment paper with butter to prevent sticking. Then pour the brownie batter into the dish. Bake until a wooden toothpick inserted in the center comes out clean, about 30 minutes. Remove the brownies from the oven.
  • Use the parchment paper to lift the brownies from the baking dish. Cut into bars. Serve warm with vanilla ice cream and drizzle with Caramel Sauce. Garnish with additional toppings as desired.
  • In a large saucepan, combine the sugar and 1 1/2 cups water. Cook and stir over high heat until the sugar is dissolved and the mixture comes to a boil. Reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture is a golden color.
  • Remove from the heat. Carefully whisk in the cream, half at a time. Stir in the butter and vanilla. Return to medium heat to melt any sugar lumps. Let cool.

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