Jumbo Brownie Ice Cream Sandwiches

Happy National Ice Cream Sandwich Day! Who doesn’t love a good ole ice cream sandwich?!?! Don’t they remind you so much of your childhood? They are a big junior high memory for me. I used to have one almost everyday with lunch. I loved them so much that I would quickly lick around the entire sandwich really, really fast just so that no one would ask me for a piece. Horrible, right? I know…I know!! I had only child syndrome in my household for my first nine years so the sharing struggle was soooo real! Lol! I eventually learned although the hubby might have a different story. 🙂

So in an effort to encourage the kind act of sharing, I made these Jumbo Brownie Ice Cream Sandwiches. Yes, they’re almost too big to even eat! The operative word being almost! You just have to make a BIG effort to get right in there. Sooo good! Your favorite ice cream flavor (I used Sea Salt Caramel Truffle & Cookies and Cream) sandwiched between two yummy, fudge-like brownies and surrounded by nuts or even better, chocolate candy!! It doesn’t get any better than this guys, except to share it with a friend or your generously giving hubby!  🙂

I leave you with a fitting scripture today…[Charge them] to do good, to be rich in good works, to be liberal and generous of heart, ready to share [with others], in this way laying up for themselves [the riches that endure forever as] a good foundation for the future, so that they may grasp that which is life indeed. -1 Timothy 6:18-19 (AMP) – Say Grace and enjoy!! 🙂

Jumbo Brownie Ice Cream Sandwiches

Felesha Bell

A big enough to share jumbo, fudgy brownie ice cream sandwich!!

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 28 minutes mins

Servings 5 -10

Ingredients

  

1x2x3x

• 2 4 oz. Ghirardelli semi-sweet chocolate bar, chopped
• 2 stick unsalted butter room temperature, cut in pieces
• 2 cup brown sugar packed
• 4 eggs room temperature
• 2 tsp. vanilla
• 1 cup flour
• 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 2 pints of your favorite ice creams softened
• Nut topping garnish
• Chocolate sprinkles garnish

Instructions

 

• Preheat oven to 350 degrees and line 10 jumbo muffin top wells with parchment paper.
• Melt the chopped chocolate with the butter over low heat in a medium saucepan. Remove from the heat to allow it to cool a bit.
• Stir brown sugar, whisked eggs and vanilla into the chocolate mixture just until the yellow disappears.
• In a mixing bowl, sift together flour, baking powder and salt.
• Stir flour mixture into the saucepan by hand.
• Pour the batter into the wells and bake for about 12-13 minutes. Check at 10 to be sure as all ovens vary in cooking time.
• Cool on a wire rack for a few minutes.
• Turn them out onto a wire rack to finish cooling and then place them in the freezer to firm up quickly.
• Top an inverted top with about 2-3 scoops of the ice cream of your choice and place the other top onto the ice cream.
• Roll the sandwich into the nuts or chocolate sprinkles.
• Place in the freezer for about 4 hours to firm up. Say Grace and enjoy!!

Tried this recipe?Let us know how it was!

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