September’s arriving, which means autumn. Pumpkins, apples, cooler weather. Not so much in Florida. So I’ll still be enjoying summery treats like iced drinks and grilled veggies. And ice cream.
Ice cream sandwiches are one of Joey’s favorite frozen treats. While these were in the house he hoarded them like gold bars. Luckily, I ended up making a few batches so we could share them with the neighbors. I loved how the brownie’s soft texture made it easy to bite into the sandwich. No waiting for it to warm up – you could enjoy it immediately from the freezer. This especially pleased my impatient husband.
To soften ice cream, place in the bowl of a stand mixer with the paddle attachment. Whip on medium until the ice cream is smooth and easy to spread.
- Preheat oven to 350°F
- Cut 2 swaths of parchment paper - one to line a 10x15” baking pan horizontally, and one to fit the baking pan vertically (see picture in post.) Coat parchment with non-stick spray.
- Mix brownie mix, eggs, oil, and water in a large bowl. Pour into the baking pan.
- Bake until set, about 20 minutes. Remove from oven and let cool to room temperature.
- Lift brownie from the pan. Cut in half widthwise, so you have two 10x7.5” pieces.
- Place parchment back in the baking pan, along with one brownie piece. Slide brownie so that it is up against one side of the pan.
- Spread ice cream in an even layer on top of the brownie. Use an off-set spatula to level the surface. Place second brownie piece on top of ice cream. Pat down to remove air pockets.
- Freeze baking pan for an hour to set the ice cream. Cut sandwiches into bars.