I don't even know where to start when it comes to describing the epic nature of these ice cream sandwiches. Earth shattering? Life altering? WORLD CHANGING?! (Too much?) I feel like some overly emotional peeps may actually cry sweet, sweet tears of joy over them.
Just to clarify, the sandwiches are fudgy brownie on one side, chocolate chip cookie on the other, with cookies and cream ice cream in the middle. Actually, the chocolate chip cookie side is technically blondie, which is all kinds of soft and chewy dankness.
Saucy Brownie Ice Cream Sandwiches taste like Marky Mark's "Good Vibrations" sounds. I don't know if that makes sense, but I'm really at a loss here.
Some of you may freak out when you see how many steps this recipe has. Rein it in. I made several batches of these to ensure that the process is as streamlined and painless as possible. You're going to be fine, I promise. If you organize yourselves properly, there's only about half an hour of hands-on prep time, and you don't even need a stand mixer or any other fancy kitchen equipment.
If you feel like getting creative with these naughty sandwiches, good for you. Chocolate lovers, I strongly suggest you consider using Haagen-Dazs Midnight Cookies & Cream or Ben & Jerry's Half-Baked as your filling. Want to go the extra mile and make your own ice cream? (This recipe looks bomb.) You could also roll these sandwiches in sprinkles, crushed Oreos, or Butterfinger (that's a good idea). Serve them in a bowl drizzled with hot fudge. Or salted caramel sauce.
Saucy Brownie Ice Cream Sandwiches
10 tablespoons unsalted butter
1 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour
Cookie Dough Layer
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1 egg, at room temperature
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup semisweet chocolate chips
1 quart cookies and cream ice cream (or ice cream of your choice), softened to spreadable consistency
- Preheat your oven to 350°F. Line 2 square, 9-by-9-inch baking pans with parchment. (I like to overlap the parchment, so there's no chance of sticking.) If you only have 1 pan, don't panic: you can cook 1 layer at a time.
- Starting with the brownie layer! Melt the butter in a medium saucepan over medium-high heat. Once melted, remove from the heat, and whisk in the granulated sugar and cocoa powder until dissolved. Add the salt, vanilla extract, and eggs, whisking continuously until the eggs are well combined. Add the flour, and mix until incorporated. Pour the brownie batter into 1 prepared pan and use a spatula to make sure that fills the pan in an even layer. Set aside while you prepare the cookie layer.
- Now it's time to make that cookie dough. Place the butter, brown sugar, and granulated sugar in a mixing bowl. Use a hand mixer to cream the butter and sugars together until light and fluffy, about 3 minutes. (You can also use an electric mixer fitted with the paddle attachment, but for such a small quantity of dough, it may not be worth breaking out that bad boy.) Add the vanilla and the egg, and mix well, scraping down the bowl regularly. In a small bowl, sift together the flour, baking soda, and salt. With the mixer on low, slowly add the flour mixture to the butter mixture. Fold in the chocolate chips with a rubber spatula, and spread the cookie dough into the other prepared baking pan in an even layer.
- Transfer both the brownies and cookies to the oven. Remove the cookies after 13 minutes. Continue baking the brownies for another 12 minutes (25 minutes total).
- Let both the brownie and cookie layers cool completely. Pop them in the freezer to speed up the process if you like.
- Now we're going to assemble the ice cream sandwiches. Remove the brownie layer from the parchment, flip it over, and return it to the parchment-lined pan. (This is so the nice crackly side of the brownies will face outward.) Use a spatula to spread the softened ice cream in an even layer over the brownies. Carefully remove the cookie layer from its pan, and place it on top of the ice cream. Cover with plastic wrap or tinfoil, and refrigerate for at least 4 hours.
- When ready to serve, unwrap your slutty brownie "ice cream cake." Run a clean, sharp knife under hot water, and slice the cake into 9 3-inch squares.