The sound of the bells from a nearby ice cream truck makes me feel nostalgic for my favorite childhood ice cream treat: the ice cream sandwich.
I believe that ice cream sandwiches are the best sweet treat you can get off of the ice cream truck all thanks to the combinations of chocolate and ice cream!
A super moist chocolate brownie forms the base and in between the fudgy goodness is rich and creamy vanilla ice cream. You can get fancy with your ice cream, but I actually prefer classic vanilla ice cream because it reminds me of my summers eating ice cream.
For the Brownie:
1/2 cup granulated sugar
1/2 cup brown sugar
4 tablespoons butter, melted
1/2 cup cocoa powder
2 teaspoons instant coffee
2 teaspoons vanilla
1/4 cup vegetable oil
1/4 cup chocolate syrup
1 cup + 1 1/2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup mini chocolate chips
2 pints of ice cream or 4 cups (any flavor), softened
Preheat the oven to 350 degrees, with the rack in the center of oven. Lightly grease a 15-by-10-inch jelly roll pan; line with foil or parchment paper, leaving a 2-inch overhang on the shorter sides. Again, lightly grease the top of the foil or parchment paper and set aside.
Place the butter in a microwave-safe bowl and set on melt for 30 seconds or until melted. Add the cocoa powder and instant coffee, mix until combined. Let cool.
In a large-sized mixing bowl to a stand-up mixer, beat together the sugars, eggs, oil, chocolate syrup, and vanilla on medium-high for about 3 minutes, or until pale and yellow and ribbony. Add the melted butter, mix until combined.
In a medium-sized mixing bowl, whisk together the flour, salt, baking soda, and the mini chocolate chips.
On low speed, add the dry ingredients to the wet and mix, scraping the bowl, until just combined.
Dollop the batter all over the prepared jelly roll pan. Use a spatula to spread it to the edges of the pan, smoothing it as flat as possible.
Bake the brownie slab for about 10-12 minutes, soft to touch, and pulls from the sides. Remove the pan from the oven and cool the brownie in the pan for about 5 minutes. When cooled, wrap well and freeze them, about 1 hour. Having everything cold makes it easier for assembly.
To Assemble the Ice Cream Sandwich:
Take the ice cream out of the freezer and let sit for a few minutes to soften slightly. For a creamy, smoother consistency, place the ice cream in your stand-up mixer or whip with a spoon.
Cut the brownie slab in half crosswise to make two rectangles, each about 8″ x 12″. Trim the edges of each rectangle, if desired; you’ll make a neater-looking sandwich.
Line the same pan you used to bake the brownie with plastic wrap. Place one slab, bottom up, spread with softened ice cream, evenly. Top with the second slab, top side up. Press down firmly to distribute the ice cream evenly between the cookie slabs. Wrap the whole block tightly in the plastic wrap and freeze until very firm, at least 2 hours or overnight is best.
Once firmly frozen, remove the filled brownie from the pan, unwrap and place on a cutting surface. Using a sharp knife, cut into 4 strips in one direction and 3 in the other to form 12 delicious sandwiches.
Serve immediately, or wrap squares individually in plastic wrap and store in the freezer.
Bake some love!