Homemade Ice Cream Sandwiches
- 1 tablespoon unsalted butter, at room
temperature, for greasing foil
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- Pinch of salt
- 1 quart chocolate chip ice cream, softened
Preheat an oven to 350°F. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil (some foil hanging over the edges is fine). Lightly grease the foil with the 1 tablespoon butter.
Put the 12 tablespoons (1 1/2 sticks) butter in a large saucepan and set over medium heat. Stir with the whisk just until the butter is melted. Using a pot holder, remove the saucepan from the heat and add the cocoa powder. Whisk until the mixture is smooth and no lumps remain. Add the sugar and continue whisking until well blended. Let the mixture cool for 2 minutes.
Add the eggs and vanilla and whisk until well blended. Add the flour and salt. Using a rubber spatula, stir until the batter is blended. Scrape down the sides of the bowl as needed.
Scrape the batter into the prepared baking pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, about 20 minutes. Using oven mitts, remove the pan from the oven and set it on a wire rack. Let cool completely.
Using the ends of the foil, lift the brownie from the pan and set it on a cutting board. Cut the brownie in half lengthwise. Carefully loosen both halves from the foil. Using a rubber spatula, spread the softened ice cream evenly over one half of the brownie into a layer about 1 inch thick. Top with the other half of the brownie and press down gently. Wrap in the foil. Freeze until hard, about 6 hours.
Peel away the foil and cut into 8 to 10 sandwiches. Serve immediately. You can also wrap the sandwiches in plastic wrap and store them in the freezer for up to 2 weeks. Makes 8 to 10 sandwiches.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).