Chocolate-Cherry Ice Cream Sandwiches
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 16 Tbs. (2 sticks) unsalted butter, cut into
- 6 oz. unsweetened chocolate, finely chopped
- 2 cups sugar
- Pinch of salt
- 4 eggs
- 2 tsp. vanilla extract
- 1⁄4 cup dulce de leche
- 3 cups bing cherry ice cream (see related
recipe at left), softened
- Ice Cream Toppings Kit
Over a sheet of waxed paper, sift together the flour and baking powder. Set aside.
In a saucepan over low heat, combine the butter and chocolate. Heat, stirring often, until melted, about 4 minutes. Remove from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle in the flour mixture and stir until just blended.
Divide the batter between the prepared pans and spread evenly. Bake until a toothpick inserted into the center of the brownies comes out almost completely clean, about 20 minutes. Do not overbake. Transfer the pans to a wire rack and let cool completely, about 1 hour. Holding the edge of the foil, remove the uncut brownies from the pans and carefully peel off the foil. Wrap each separately in plastic wrap and freeze for 1 hour.
Line an 8-inch square metal baking pan with 2 pieces of plastic wrap, forming a cross in the center and allowing 6 inches of the plastic to overhang. Remove the brownies from the freezer. Unwrap them and place on a clean work surface. Spread 2 Tbs. of the dulce de leche over the bottom of each uncut brownie. Place 1 brownie, dulce de leche side up, in the prepared pan, and spread the ice cream evenly over the brownie. Lay the remaining brownie, dulce de leche side down, on top of the ice cream. Cover the brownies with the overhanging plastic wrap, using more plastic wrap as needed, and freeze for 8 hours.
When ready to serve, unwrap the brownies and cut into 16 squares. Press the toppings of your choice from the Ice Cream Toppings Kit into the cut sides of the sandwiches. If the ice cream starts to melt, return the sandwiches to the freezer to firm up.