Brownie Ice Cream Sandwiches

….and I’m back!

The frequency with which P&B is updated is directly correlated to whatever is going on in my life — alas, it is not my full-time job — and indeed, the past few weeks have proven to be not only busy but a little trying. In any case: I’m pleased to be back to working on the blog after a month and a half-long lull (this crema di pistacchio is now a distant memory) and have compiled a long list of my Summer Recipe Ideas (I am also accepting any requests at pancakesbiscottiblog@gmail.com).

So! It’s now July, meaning I’ve long since taken my out my sandals and T-shirts, I’ve had my first crema di caffè of the season, and have enjoyed many a post-work Spritz in the sunshine. All signs point to one thing: Summer — my favorite season of all seasons! — is in full swing, completely upon us, and I couldn’t be more pleased.

Having said this: summer isn’t always the easiest of seasons for those of us who obsessively bake and nurture our sweet tooths (and those of our friends). Turning on the oven feels like a heroic feat on a Roman day with soaring temperatures — its supposed to be 43°C/109°F on Tuesday — and so I tend to lean into cooler desserts during The Best Season of the Year. I’ve explored with no-bake and frozen sweets alike, dolci like homemade ice cream (way easier than you’d think), not to mention semifreddo (for those who don’t own the requisite ice cream machine) plus granita, popsicles and panna cotta. During my Summer Brainstorming sessions this year I contemplated icebox and ice cream cakes alike, not to mention sherbets, sorbets, and frozen yogurt, eventually landing squarely on a recipe from the one and only Deb Perelman. Or rather: Brownie Ice Cream Sandwiches.

I’ve said it before and I’ve said it again: Deb Perelman (perhaps the Original Food Blogger, with 16+ years of blogging under her belt) tends to create recipes that are precisely what you were craving, exactly what you were looking for, and just what your repertoire was missing, but just didn’t know it. Her creations repeatedly illicit an awe-filled why didn’t I think of that?!, as showcased in clever dishes like this breakfast-friendly Apricot + Berry Crisp, these savory Tomato Goat Cheese Shortcakes, and this Butternut Squash Galette (my go-to vegetarian main for Thanksgiving).

In true Smitten-Kitchen style, Deb has taken the summer ice cream sandwich to new heights by combining it with the fudge brownie (like I said — her mind doesn’t work like yours or mine). These Brownie Ice Cream Sandwiches both mimic the nostalgic yet slightly hum-drum Klondike ice cream sandwich of my youth — soft, quick-to-melt vanilla ice cream in between two slim layers of spongey chocolate cake — but with so much more glamour. The brownies are fudgey and bittersweet and rich, the perfect foil to whatever ice cream you choose to swirl between the layers, making for a treat that is fancy and special but also practical: an icy antidote to a sweltering afternoon. It is a compact version of the Brownie Sundae I so often enoyed as a kid, usurps the more common Chocolate Chip Cookie ice cream sandwich, and once made, can hang out in your freezer all Summer, on hand for whenever your sweet tooth needs appeasing. If you’re worried about turning on your oven, rest assured that the brownies cook in no time, meaning the heat is minimal.

Bonus: there are opportunities for personalization, too! Make your Brownie Ice Cream Sandwich as pared down or as extra as you want. You can play around with the brownie flavor by adding espresso powder, ground cinnamon, or even a little peppermint extract to the batter. While vanilla is the most classic choice of ice cream, strawberry, chocolate, pistachio, or coffee would be excellent. If you’re in the U.S: mint chocolate chip, peanut butter, and dulce de leche may also be considered. Roll the sides of the ice cream sandwiches in rainbow sprinkles, toasted and chopped nuts, mini chocolate chips, or toasted coconut, if you wish.

If you need a suggestion: a coffee-tinged brownie filled with Grom’s tiramisù or hazelnut gelato is particuarly delicious. The same applies to a plain brownie, filled with vanilla and strawberry ice cream. Trust me on this one.

A couple of notes: Deb (Smitten Kitchen) notes that the brownie batter here is divided into two 8×8 pans, although you can also use a single 9×13 for a slightly thicker brownie that you can later cut in half to form a top and bottom layer (I followed this route and as you can see, ended up with a thicker brownie, which was great). She also recommends storing the cut sandwiches in an airtight container or bag in the freezer as-is, or individually wrapped in squares of waxed paper. They keep for at least two months in the freezer (if they last that long). As you can see from the photos, I played around with the quantity of ice ice cream used. For one batch I went for a thinner layer, and for the second a much thicker layer. Next time I make these I will probably go for an in-between of the two quantities I experimented with here. I also cut some of the sandwiches into squares, and others into rectangles. Do as you wish on both accounts!

Looking for other no-bake/frozen/ice cream-y summer treats? Click here.

BROWNIE ICE CREAM SANDWICHES

Recipe from the one and only Smitten Kitchen. Makes 20 ice cream sandwiches.

Ingredients for the brownies:
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces or 115 grams) unsalted butter, plus extra for pan
1 cup (200 grams) granulated sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt (about 2 grams)
2/3 cup (85 grams) all-purpose flour

Ingredients for the filling:
2 cups ice cream or gelato, flavor of your choosing
Mini chocolate chips, toasted nuts, or sprinkles to roll the sandwiches in (see post)

Directions:
Heat oven to 350°F. Line two 8×8-inch square baking pans with parchment paper, extending it up two sides. Butter the parchment and exposed sides of the pan or spray them with a nonstick cooking spray.

In a large bowl, whisk together the sugar, eggs, and vanilla. In a medium heatproof bowl over a low flame, mel the chocolate and butter together. Remove from heat and stir until smooth; let cool slightly. Whisk the cooled chocolate mixture into the sugar/eggs mixture until well combined. Stir in the salt and then flour, whisking until the flour is just incorporated.

Divide batter between two prepared pans and spread it evenly — an offset spatula will make this easier. Bake on different racks for 12 to 15 minutes, rotating once top to bottom and front to back, until a toothpick inserted into the center of each pan comes out batter-free. Here Deb thats that you can transfer the hot pans directly to freezer (you can put down dish towels or a cooling rack to protect shelves) and chill until cold and firm, about 15 to 20 minutes. I took a longer route, letting the brownies cool completely before putting them in the freezer for 30 minutes. Do as you wish!

Take your ice cream out of the freezer and let it soften very slightly, to be easier to scoop and spread. Remove first pan from freezer, and, working quickly, cover with ice cream. Use a spatula to smoosh it down and smooth the top. Remove second brownie pan from freezer. Run a knife between edges of brownie and pan to make sure it’s not sticking anywhere and use parchment sling the brownie out of the pan, remove the parchment and place it on top of the ice cream.

Place the empty brownie pan on top of the brownie lid, to weight it, and press down a little. Keeping the weighting pan on top, return brownie-ice cream stack to freezer until fully firm, another 30 minutes. Run a knife around brownie stack again to make sure it’s not stuck, and use the parchment sling to transfer the ice cream sandwich block to a cutting board. Cut into squares — decide how small or large you want your sandwiches — and enjoy.