Ingredients for Brownie Ice Cream Sandwiches
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How to Make Brownie Ice Cream Sandwiches
- Preheat oven to 350°F (175°C). Place rack in the center.
- Line an 11x17-inch jelly roll pan with foil; lightly grease and flour.
- Melt 1 cup (2 sticks) unsalted butter in a microwave-safe bowl.
- Add 12 ounces of semisweet chocolate chips; let stand for 1 minute.
- Whisk until smooth.
- Let stand for 10 minutes until tepid.
- In a medium bowl, beat 4 large eggs and 2 cups granulated sugar at high speed for 2-3 minutes.
- Beat in 1/2 cup light corn syrup, 1 teaspoon vanilla extract, and the cooled chocolate mixture.
- Stir in 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1 cup chopped walnuts (optional) using a wooden spoon.
- Spread batter evenly in the prepared pan.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool completely in the pan.
- Run a knife around the edges to loosen.
- Place a baking sheet on top of the brownie and invert; peel off foil.
- Cut brownie into two 11x8.5-inch rectangles.
- Line a jelly roll pan with plastic wrap.
- Place one rectangle on the wrap, crust-side up.
- Spread your favorite ice cream evenly over the rectangle.
- Top with the second rectangle, crust-side down.
- Wrap tightly in plastic wrap, pressing gently to compact the ice cream.
- Freeze overnight (or for at least 6 hours).
- Unwrap and cut into 16 rectangles using a sharp knife.
- Wrap each sandwich individually in plastic wrap.
- Freeze for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
150g
Fat
64g
Carbs
17g
