Brownie Ice Cream Sandwiches
By Wilton®
Brownie Ice Cream Sandwiches
By Wilton®
Yield/Serves:
Makes 12 ice cream sandwiches
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (½ stick) unsalted butter or margarine
- 1½ cups semi-sweet chocolate chips
- ⅔ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 quart ice cream, any flavor
- Assorted toppings, including chopped nuts, jimmies, sprinkles or miniature chocolate morsels
Preheat oven to 325°F. Spray ice cream sandwich pan with vegetable spray.
In small bowl, combine flour, baking soda and salt. In large microwavable safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixtures, stir until just combined. Spoon 2 tablespoons of batter into each pan cavity, spreading evenly.
Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately unmold brownies onto cooling rack, cool completely. Repeat with remaining batter.
Scoop about ¼ cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in toppings. Wrap and freeze immediately.
In small bowl, combine flour, baking soda and salt. In large microwavable safe bowl, melt butter with chocolate chips. Whisk in sugar, eggs and vanilla; beat well. Add flour mixtures, stir until just combined. Spoon 2 tablespoons of batter into each pan cavity, spreading evenly.
Bake 8 to 10 minutes or until toothpick inserted at an angle toward center comes out clean. Immediately unmold brownies onto cooling rack, cool completely. Repeat with remaining batter.
Scoop about ¼ cup ice cream onto smooth side of half of the brownies. Top with remaining brownies, pressing gently. If desired, roll edge of sandwiches in toppings. Wrap and freeze immediately.