Serve up a sophisticated version of a instant crowd pleaser with our classic ice cream sandwich recipe. It’s the tastier option that makes it look like you went through a huge the effort for your guests, even though they simple to make.
A brownie without ice cream is like a fish without water. You just need it. That’s why we sandwiched a scoop of ice cream between two brownies in our classic ice cream sandwich recipe! I mean, how much more efficient can you get?! It’s a simple recipe that can be a new staple in the home or constantly modified with new ice cream flavors, rolled in sprinkles or baking chips, etc. Serve with a side of fresh fruit and whipped cream and you’ve got a dressed up treat that every one can enjoy!
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Anti-Freeze Ice Cream Scoop
Half Size Baking Sheet
Milk Chocolate Wafers
Ingredients
- 1 cup unsweetend chocolate
- 1 1/2 cups butter
- 6 eggs
- 3 1/2 cups sugar
- Large dash of salt
- 1 tablespoon vanilla
- 1 cup flour
Directions
- Preheat oven to 325 degrees Fahrenheit.
- Melt the chocolate and butter together in a double boiler.
- Let the mixture cool to room temperature.
- Mix the eggs, sugar, salt, and vanilla until it's well blended.
- Do not whip the mixture, whipping might cause leavening resulting in a more crumbly less fudgy brownie.
- Blend in the chocolate mixture.
- Sift the flour over the mixture and fold in.
- Grease a baking pan.
- This recipe will make one half-size sheet pan (13x18in).
- Bake the brownies for 45-60 minutes.
- Transfer brownie to a work surface and cut it half. Cover pan with plastic wrap and put one half of the brownie on it.
- Spread with ice cream and invert remaining brownie on top.
- Wrap with plastic, tightly.
- Freeze for about 2 hours, unwrap, cut, and serve.
2 Comments
Jody
July 12, 2017 at 9:48 pmMade the recipe tonight. Definitely will make it again! The flavor is awesome! However, when it came to releasing the brownie from the pan, itt was a mess. ! Luckily my 9 year old grand daughter suggested we leave half of the “stuck” brownie in the pan. We used this half for the bottom layer and spread ice cream over it. Then, while the other 1/2 was still “stuck, we cut it into serving size squares, making it easier to transfer piece by piece in a graph design for the top. Now we could see where to cit the sandwiches. Maybe use parchment paper. It was confusing about the size of pan, also
Heather Smith
July 15, 2017 at 4:33 pmSo glad you were able to try it! It is a favorite of ours. Just curious, what size pan did you end up using? Was the term half-size confusing for you? I would love to fix whatever made it difficult to understand! Let me know, thanks!