Skip to main content

Peanut Butter Brownie Ice Cream Sandwiches

By


Peanut Butter Brownie Ice Cream Sandwiches

Yield: 8 servings
 
Prep Time: 4 hours (includes freezing)
 
Cook Time: 30 min

Ingredients:

10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
1 pint vanilla ice cream
1/2 cup smooth or chunky peanut butter (optional)
Special equipment: Two square 8-inch metal baking pans

Directions:


Preheat the oven to 325°F and line the pans with parchment paper leaving an overhang on two sides of each pan.
Combine the butter, sugar, cocoa powder and salt in a heatproof bowl or saucepot. Set the bowl atop a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it's melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to cool for 10 minutes.
Using a wooden spoon or rubber spatula, stir in the vanilla and then stir in the eggs, one at a time, stirring vigorously between each addition. Once the batter looks well-blended, shiny and thick, stir in the flour until it's fully incorporated. Spread half of the batter into each of the prepared baking pans.
Bake the brownies for 10 to 12 minutes, until a toothpick inserted comes out with a few crumbs. (The brownies should be thin and slightly underbaked so that when they freeze they aren't too difficult to bite into.) Remove the brownies from the oven and let them cool completely (still in the pans) on a wrack.
Microwave the ice cream in 10-second intervals, stirring between each interval, until it's slighty softened, about 20 seconds total. (See Kelly's Notes.)
With the brownies still in the pan, spread the softened ice cream on top of one pan of brownies. Dollop the peanut butter on top of the ice cream, and then using a knife or spatula, swirl the ice cream and peanut butter together. Using the overhangs on the second pan, life the brownies out of the pan and transfer them on top of the ice cream top to form a large sandwich. Cover the pan in plastic wrap and freeze it for at least 3 hours, until the ice cream is firm.
Once firm, unwrap and remove the brownie to a cutting board. Using a serrated knife, slice the brownie in half widthwise and then in fourths lengthwise to form 8 ice cream sandwiches. Serve the ice cream sandwiches immediately or wrap them individually and freeze them until ready to serve.
Labels:

Comments

Post a Comment

Popular posts from this blog

How to make roasted Turkey ?

By
Ingredients     2 cups apple cider     1/3 cup real maple syrup     2 1/2 tablespoons chopped fresh thyme     2 tablespoons chopped fresh marjoram     1 1/2 teaspoons grated lemon zest     3/4 cup butter, softened     salt and pepper to taste           1 (12 pound) whole turkey, neck and giblets reserved     2 cups chopped onion     1 1/2 cups chopped celery     1 1/2 cups chopped carrots     3 cups chicken broth           1/4 cup all-purpose flour     1 bay leaf     1/2 cup apple brandy Directions :     Combine apple cider and maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.     Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.     Place turkey on a rack
Post a Comment
View Recipe »

How to make the best Carrot Cake Cake ?

By
    Ingredients      4 eggs     1 1/4 cups vegetable oil     2 cups white sugar     2 teaspoons vanilla extract     2 cups all-purpose flour     2 teaspoons baking soda     2 teaspoons baking powder     1/2 teaspoon salt     2 teaspoons ground cinnamon     3 cups grated carrots     1 cup chopped pecans          1/2 cup butter, softened     8 ounces cream cheese, softened     4 cups confectioners' sugar     1 teaspoon vanilla extract     1 cup chopped pecans Directions     Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.     In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.     Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.    
Post a Comment
View Recipe »

10 All Time Favourite Dessert Recipes You Must Try

By
Best Dessert Recipe #2-10  Grasshopper Parfait Grasshopper Parfaits - layers of chocolate pudding, mint whipped cream, Crushed Oreos and Andes chocolates! Recipe type:  Dessert Serves:  6-8 Ingredients 15 OREO Cookies, chopped (about 1-1/2 cups) ANDES chocolates, chopped 2 - 3.9 oz. packages JELL-O Chocolate Instant Pudding 4 cups cold milk few drops green food coloring mint flavoring 2 cups thawed COOL WHIP Whipped Topping or whipped cream Additional Oreos and Andes for garnish on top Instructions Combine chopped cookies and Andes. Set aside. In a medium bowl, whisk together pudding mixed and and milk. Let stand 5 min. While pudding is setting, mix food coloring and mint into whipped cream until blended. Layer chocolate pudding, whipped cream, cookie/chocolate mix into cups and repeat layers. Top with whole Oreo and Andes and refrigerate 30 minutes. ENJOY!
Post a Comment
View Recipe »