Homemade Ice Cream Sandwiches
It doesn’t have to be summer outside to warrant an ice cream sandwich! Try this super easy ice cream sandwich recipe that you can easily customize with your favorite Dan and Debbie’s ice cream flavor! These can be stored in the freezer with cling wrap or in an airtight container for up to one month.
INGREDIENTS
- 1/2 cup Dan and Debbie’s Salted butter; melted
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar; packed
- 2 large eggs
- 1 tbsp vegetable oil
- 2 tsp pure vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup cocoa powder
- 1 pint Dan and Debbie’s vanilla bean ice cream – or whatever your favorite is!
DIRECTIONS
- Preheat the oven to 350 degrees. Grease two 8x8 pans with butter or baking spray, then line the bottom with parchment paper, leaving about 4-6” of paper hanging over the sides.
- In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
- Add eggs one at a time, mixing after each addition to incorporate. Mix well!
- Mix in oil and vanilla extract.
- Combine flour and cocoa powder in a bowl. Reduce speed of mixer.
- In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
- Add half the brownie batter to each pan and use a rubber spatula to gently spread it.
- Bake for 15 minutes or until a toothpick inserted into the center comes out just barely clean. Donʼt over bake. Remove from the oven. Allow brownies to cool for 10 minutes.
- Use parchment paper to carefully lift the brownies out onto a cooling rack. Only peel the parchment off one of the halves. Cool until they reach room temperature.
- Thaw the ice cream for 5-10 minutes. Return the first half of the brownie to the pan (the one with the parchment paper on it). Use a large spoon or rubber spatula to spread all the ice cream over the top.
- Invert the second half of the brownie and place it over the top. Cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
- When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into 8 even squares. Serve and enjoy!
- Posted by Elizabeth Uthoff
- On April 12, 2024
- 0 Comments
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