Brownie Ice Cream Sandwiches
6 Hours
Total
18 ice cream sandwich Servings
These decadent brownie and ice cream combos are the perfect chilled dessert on a warm summer’s day.
Ingredient List
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- Oil, water and egg called for on the brownie mix box
- 45g white chocolate chunks
- 45g dark chocolate chips
- 750ml good-quality cookies and cream ice cream, slightly softened
For the decoration
- 1 tub Betty Crocker™ Fudgy Chocolate & Hazelnut Flavour Icing
- Crushed crème-filled chocolate sandwich biscuits, chopped nuts, or sprinkles
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease a 28cm x 18cm shallow baking tin and line the base and sides with baking paper.
- Prepare the brownie mix as directed on the box using the oil, water and egg. Fold the chocolate chunks and chips into the mixture, then spread in the prepared tin.
- Bake for 20-25 minutes or until very few crumbs cling to a skewer inserted into the centre. Cool in the tin, then remove the brownie from the tin and peel away the lining paper.
- Line the same tin with cling film, allowing it to hang over the two short sides. Place the brownie on a board and carefully cut in half horizontally with a long knife (see Tips).
- Return the bottom half of the brownie, cut-side up, to the lined tin. Scoop ice cream evenly over the brownie, spread out and press down. Top with the other half of the brownie, cut-side down. Cover the cake with cling film and freeze for 3-4 hours or until very firm. Freeze overnight for best results.
- Remove the tin from the freezer and turn the ice cream-filled brownie slab out onto a chopping board. Cut into 18 pieces. Return to the freezer for 1-2 hours or until very firm again.
- Warm the icing to make a glaze following the directions on the tub for 30-40 seconds until runny when stirred. Line a large tray with baking paper. Dip half of each ice cream sandwich in the glaze, allowing the excess to drip off, then place on the tray and sprinkle the tops of the glaze with crushed cookies, nuts or sprinkles (see Tips). Store in the freezer until ready to serve. Can be kept in the freezer for 2-3 weeks.
Tips
- Before slicing, pop the brownie slab in the freezer for 10-15 minutes to firm up a little. This will help to prevent it cracking when you halve it horizontally. Also, scoring a line around the edge of the brownie with the tip of the knife before slicing will help as a guide to ensure two fairly even layers.
- You may need to reheat the icing if it starts to firm up before you have dipped all the ice cream sandwiches. When you reach near the bottom of the icing tub, it may be easier to use a small palette knife to spread the icing on the brownies.
- There may be a little of the icing leftover after dipping the ice cream sandwiches. Store in the fridge, then reheat to serve alongside the brownie sandwiches or drizzle over ice cream. Make these sweet treats with any flavour of ice cream you prefer, but be sure to use a good-quality one. Larger tubs of soft scoop ice cream will not freeze firmly enough for you to cut and coat the brownie sandwiches neatly without the ice cream melting.
