BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate fudge brownie mix, ice cream
Provided by Jordan Kenna
Categories Desserts
Yield 8 servings
Number Of Ingredients 2
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
This is a simple easy dessert, made with a brownie mix.Source: Unknown
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 5
Steps:
- 1. preheat oven to 350°. Line two 15 x 10" baking pans with nonstick foil, leaving 2 inch overhang on each short end.
- 2. Prepare each box of brownie mix separately using three eggs, 1/2 cup oil, 1/4 cup water, and 1 teaspoon vanilla.
- 3. Spread mixture evenly into prepared pans. Bake 25 minutes or until toothpick inserted in center's comes out clean. Cool completely.
- 4. Lifting foil by ends, place brownies on baking sheet. Cover. Brownies can be stacked with foil in between. Refrigerate or store at room temperature until ready to assemble sandwiches.
- 5. line 1 baking pan with nonstick foil. Scoop ice cream into pan, spreading evenly. Freeze three hours or overnight, until firm
- 6. To assemble, place one sheet brownies on baking sheet. Invert ice cream onto brownies. Remove foil from ice cream. Invert remaining sheet brownies on top. Peel off foil. Cover with plastic wrap. Freeze until serving. To serve, cut stack in a 10 rows lengthwise and three rose to make 30 sandwiches each 3" x 1.5" makes 30 sandwiches
BROWNIE FOR ICE CREAM SANDWICHES
This brownie recipe from Lucie Fitzgerald of Spring Hill, Florida is perfect for creating ice cream sandwiches. All you need is 4 cups softened ice cream. Cut the brownie in half widthwise; spread one half with ice cream and top with the other half of the brownie. Wrap in plastic and freeze, then cut into desired shapes - you'll have a treat everyone will enjoy!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-15 ice cream sandwiches.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in vanilla and chocolate mixture. Combine flour and salt; gradually add to chocolate mixture. , Pour into a parchment-lined 15x10x1-in. baking pan. Bake 10-12 minutes or until center is set (do not overbake). Cool completely on a wire rack. Invert brownie onto a work surface and remove parchment. , Brownie for Ice Cream Sandwiches may be used to prepare the following recipes: Candy Bar Ice Cream Sandwiches, Banana Split Ice Cream Sandwiches, Raspberry-Orange Ice Cream Sandwiches, S'more Ice Cream Sandwiches, Caramel-Coffee Ice Cream Sandwiches and Double Peanut Butter Ice Cream Sandwiches.
Nutrition Facts : Calories 176 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 92mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
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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BROWNIE ICE CREAM SANDWICHES RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 9Total Time 2 hrs
- Preheat oven to 350°F. Line 2 (8-inch) square baking pans with parchment paper, allowing 2 to 3 inches to extend over sides; spray parchment paper with cooking spray. Prepare brownie batter according to package directions; stir in vanilla until just combined. Divide batter evenly among prepared pans, and, using a small offset spatula, spread into an even layer. Bake both pans at once, side by side, in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, 18 to 20 minutes. Let cool in pans on a wire rack 5 minutes. Freeze brownies in pans, uncovered, until completely cool, at least 20 minutes or up to 1 hour.
- Working quickly, spread ice cream in an even layer over top of 1 cooled brownie pan. Remove brownie from second pan, using excess parchment paper as handles and reserving parchment paper. Place second brownie on ice-cream layer, top side up, pressing gently to seal. Cover with reserved parchment paper. Place empty 8-inch square pan on top of assembled ice-cream sandwich stack to weigh sandwich down. Freeze until firm, about 1 hour. Run knife around edges to loosen ice-cream sandwich stack, and remove from pan to a cutting board, using excess parchment paper as handles. Using a sharp knife, cut into 2 1/2-inch squares. Roll exposed edges of ice cream in sprinkles, if desired. Serve immediately, or store in an airtight container in freezer up to 2 months.
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