These small-batch brownie ice cream sandwiches are super easy to make. They have a layer of ice cream sandwiched between two thiccc chewy brownie layers. This recipe uses store-bought ice cream, so you can easily sub in any other ice cream to make these brownie ice cream sandwiches. This recipe is small-batch so is assembled in a loaf pan - it makes 6 ice cream sandwiches.
For some reason, these took longer than they should have... To be totally honest, I may have forgotten about them. I first tried this 2 months ago... and well, I am posting it now, I guess better late than never, but anywayss.. Look at this divine texture
Ingredients For Brownie Icecream Sandwiches
All-Purpose Flour and cocoa powder– Just the regular all-purpose white flour that you likely already have in your pantry, and your favorite cocoa powder. To get the most accurate results (and minimize dishes!), I like to do this on a scale by weight, as it is very easy to pack cocoa powder and flour, and no one likes a dry brownie, do they..?
Sugar – I use both white and brown sugar for this recipe. Like the flour, I prefer to do this on a scale by weight, right inside the mixing bowl.
Egg, Egg yolk, Milk, Butter– You’ll also need these other common ingredients that you probably already have in your kitchen
Cautions:
Use a sharp knife, and do not saw it through, try to cut them in one go, but be very careful as they will be very frozen, hence be wary of a knife, my knives are neither shatp nor any good, hence the crooked cutting
Are they freezer-friendly?
Yes they are, they can be frozen for up to 1 month in a freezer-friendly, air-tight container veryy easily.
Yield: 6 servings
Ingredients:
For the Brownie:
1 large egg
1 egg yolk
1/2 cup (100g) Granulated sugar
1/4 cup (50g) Brown sugar
1/3 cup (75g) Unsalted Butter, melted
1t Vanilla extract
3/4 cup (90g) All purpose flour
2/3 cup (66g) Cocoa powder
2t (5g) Espresso powder (optional)
2T (30ml) Milk
For assembly:
300g of your favorite ice cream
Directions:
Brownie:
Place all the batter into your prepared tin and press down and spread out as evenly as possible sprinkle the remaining walnuts and chocolate over the batter.
In a medium-sized bowl, combine egg, egg yolk, brown sugar, and white sugar and whisk for 1-2 minutes until light, fluffy, and thickened. Then add the vanilla extract and butter. Sift in flour, coffee powder, and cocoa powder until the batter is just mixed, finally add the milk and mix again.
Divide the batter equally into the two prepared tins bake them for 20-22 minutes.
Let them cool for a few minutes, then transfer to the fridge to cool completely in the pan.
Assembly:
Line a 9"x5" loaf pan with two pieces of parchment paper.
Place the first piece of brownie into the pan, baked side up (you want the side that was on the bottom of the pan facing out to give a smooth edge, so the bottom one will be 'right side up and the top piece upside down to give a flat top).
Place the ice cream into a bowl mix it to soften it a little bit
Transfer the ice cream into the loaf pan, and spread down with a spoon or an offset spatula, getting it as flat as you can.
Top with the second piece of brownie, placing it upside down. Press down lightly.
Cover the whole pan in plastic wrap and transfer to the freezer.
Freeze for at least 6 hours and up to overnight, until the ice cream has totally solidified.
Remove from the pan using the parchment paper overhang and transfer to a cutting board.
Cut the brownie ice cream sandwiches into slices using a sharp knife, wiping between slices.
Store leftovers in an airtight container in the freezer.
Notes:
If you have only one loaf pan, you can either bake the whole brownie into a 9" square pan and then trim as required
or
Divide the batter into two, and then bake one brownie, let it cool for 5-10mins in the pan, remove it and then bake the 2nd one (let the batter remain outside if it is cool or place it in the refrigerator)
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