These have been a HUGE hit with our kids since Michael was little. We often make them when the kids have their friends over to play. To assemble them, we use molds from Williams-Sonoma that we've had for over a decade (and that are no longer sold), but you can use any cookie cutter or mold with these recipes.
BROWNIES (for Ice Cream Sandwiches)
Ingredients:
3/4 cup all-purpose flour
1/4 cup cocoa powder
10 Tbs. (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces
4 oz. unsweetened chocolate, cut into pieces
1 1/4 cups sugar
1 tsp. salt
3 eggs
2 tsp. vanilla extract
9 scoops of your favorite ice cream, softened
Directions:
Preheat an oven to 375°F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Over a sheet of waxed paper, sift together the flour and cocoa powder. Set aside.
In a heatproof bowl set over but not touching barely simmering water in a saucepan, combine the butter and chocolate. Heat, stirring often, until melted, about 4 minutes. Remove the bowl from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour mixture over the chocolate mixture and stir just until blended.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, 8 to 10 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour. Using the ice cream sandwich molds, cut out 6 of each shape.
To assemble the ice cream sandwiches using the Williams Sonoma molds, snap the cookie sleeve of the mold into its corresponding base. Place 1 brownie cutout in the bottom of the sleeve. Place 1 scoop of ice cream in the sleeve and top with a second brownie cutout of the same shape. Using the press, press down on the top brownie until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Repeat to make the remaining sandwiches.
Serve the ice cream sandwiches immediately, or place them on a baking sheet lined with parchment or waxed paper, cover tightly with plastic wrap and freeze for up to 3 days. Makes 9 ice cream sandwiches.
BLONDIES (for Ice Cream Sandwiches)
Ingredients:
2 1/2 cups all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
16 Tbs. (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
15 scoops of your favorite ice cream, softened
Directions:
Preheat an oven to 350°F. Spray an 11"x17" baking sheet with nonstick cooking spray and line with parchment paper, allowing the parchment to hang over the long sides of the pan.
Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined. Shape the dough into a rectangle and cover with plastic wrap. Refrigerate until firm, at least 2 hours or up to 2 days.
Using your fingertips or a small rolling pin, evenly press or roll out the dough so it just fits in the prepared pan. Bake until the blondie is golden brown, 13 to 15 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour.
Remove the blondie from the pan by lifting the overhanging edges of the parchment. Transfer the blondie, still on the parchment, to a work surface. Using the ice cream sandwich molds, cut out 10 of each shape.
To assemble the ice cream sandwiches using the Williams Sonoma molds, snap the cookie sleeve of the mold into its corresponding base. Place 1 blondie cutout in the bottom of the sleeve. Place 1 scoop of ice cream in the sleeve and top with a second blondie cutout of the same shape. Using the press, press down on the top blondie until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Repeat to make the remaining sandwiches.
Serve the ice cream sandwiches immediately, or place them on a baking sheet lined with parchment or waxed paper, cover tightly with plastic wrap and freeze for up to 3 days. Makes 15 ice cream sandwiches.