BROWNIE ICE CREAM SANDWICH RECIPE RECIPES
BROWNIE ICE CREAM SANDWICHES RECIPE - BETTYCROCKER.COM
Delicious brownie ice cream sandwiches topped with sprinkles that can be ready and waiting in the freezer.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 30 minutes
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 , CarbohydrateContent 53 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 37 g, TransFatContent 0 g
BROWNIE ICE CREAM SANDWICHES RECIPE BY TASTY
Here's what you need: chocolate fudge brownie mix, ice cream
Provided by Jordan Kenna
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, CarbohydrateContent 72 grams, FatContent 21 grams, FiberContent 2 grams, ProteinContent 7 grams, SugarContent 56 grams
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