"It is always sad when someone leaves home, unless they are simply going around the corner and will return in a few minutes with ice-cream sandwiches. " Lemony Snicket
Ice cream sandwiches...I remember so fondly eating them up as a kid with the soft cakey-cookie outside and the meltingly delicious inside. The only problem is that they weren't actually all that good. Ah, nostalgia! Lol! The idea of them, however, is very good. And they are not so hard to improve upon. I start with a flourless (and therefore gluten free...bonus!) brownie cookie and sandwich premium ice cream in-between two cookies. Roll them in sprinkles and you are good to go. The brownie cookie is a good base for almost all of the flavors you could imagine- from plain vanilla to everything but the kitchen sink (maybe not so great with an apple pie flavored ice cream, but you get the idea- peanut butter, coffee, cookie dough, strawberry, butter pecan, mint chocolate chip....) The brownie cookie stays somewhat soft even when frozen so it makes eating pretty easy. These are pretty big so you might want to split yours with someone special. You can make them any size just watch the baking time in the cookies if you go smaller. As for the decorations, finely chopped nuts, sprinkles or non-pareils, finely crushed candies.... use your imagination for endless combinations. Great project to make with the kids, too, so why not get the whole family involved!
Brownie Ice Cream Sandwiches-makes approx 14-16 3" cookies, enough for 7-8 sandwiches
12 ounces 70% bittersweet chocolate, choppped
4 ounces (1 stick) unsalted butter, cubed
3 extra large eggs
1/8 tsp. instant espresso powder
1 1/2 tsp vanilla
1 cup granulated sugar (7 ounces)
3 ounces almond flour
1/2 tsp baking powder
1/4 tsp kosher salt
approx 1/2 gallon your favorite ice cream(s), slightly softened
sprinkles, nuts or other garnishes for the sides, optional
1. Combine the almond flour, baking powder and salt. Set aside.
2.In the top of a double boiler or in the microwave gently melt the chocolate and butter together. Once melted, stir to combine and set aside for a few minutes to cool slightly.
3. Using an electric mixer with the whisk attachment on medium speed, beat the eggs, sugar, vanilla and espresso powder until increased in volume and lighter in color, about 2-3 minutes.
4. Reduce speed to low and drizzle in chocolate. Combine well.
5. On low speed stir in almond flour mixture, until just combined. Remove bowl from mixer and cover with plastic wrap. let set on counter for 45 minutes or refrigerate for up to 30 minutes to firm up a bit.
6. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
7. When ready, using an ice cream scoop that holds approximately 1/4 cup, scoop dough onto parchment lined baking sheets about 3 inches apart. Pat dough down slightly using moistened fingertips.
8. Bake for 10-12 minutes until just set and tops no longer appear wet. Remove from oven and cool on baking sheet. Once cool transfer to freezer for 30 minutes (can be made up to a week in advance, store airtight in freezer for longer storage). Repeat with any remaining dough.
9. When ready to assemble sandwiches, place any sprinkles or other garnish in shallow bowls or pie plates. Remove ice cream from freezer to allow it to soften slightly. Place a parchment -lined baking tray in your freezer.
10. Working with a pair of cookies at a time, scoop a generous amount of ice cream onto the base (Flat side) of the cookie. Top with the second cookie, pressing down slightly to push ice cream to the edge of the cookie.
11. With a small off-set spatula, smooth edges of ice cream, sandwich (Working quickly). Roll edges in desired garnishes (sprinkles here) and immediately place on tray in freezer.
12. Repeat with remaining cookies, until all have been filled and garnished, if desired.
13. Serve immediately or wrap individually in wax paper or plastic wrap and store air-tight in a freezer bag in the freezer for up to a week or two.
14. Share! : )