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

 

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Prep time

15 mins

Cook time

13 mins

Total time

28 mins

 

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

Author: Felesha Bell

Serves: 5-10

Ingredients

• 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
• ½ tsp. baking powder
• 1 tsp. kosher salt
• 2 pints of your favorite ice creams, softened
• Nut topping, garnish
• Chocolate sprinkles, garnish

Instructions

1. Preheat oven to 350 degrees and line 10 jumbo muffin top wells with parchment paper.
2. 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.
3. Stir brown sugar, whisked eggs and vanilla into the chocolate mixture just until the yellow disappears.
4. In a mixing bowl, sift together flour, baking powder and salt.
5. Stir flour mixture into the saucepan by hand.
6. 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.
7. Cool on a wire rack for a few minutes.
8. Turn them out onto a wire rack to finish cooling and then place them in the freezer to firm up quickly.
9. 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.
10. Roll the sandwich into the nuts or chocolate sprinkles.
11. Place in the freezer for about 4 hours to firm up. Say Grace and enjoy!!

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