This classic dessert packs creamy, cold slabs of ice cream between two decadent brownie cookies, and garnished with crushed candy cane pieces for an extra holiday cheer.
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Yield:8 - 10 sandwiches 1x
1 tbsp unsalted butter, softened
12 tbsp (1 1/2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
3 eggs, room temperature
2 tsp vanilla extract
1 1/2 cups all-purpose flour
Pinch of salt
1 quart ice cream of choice, softened
Preheat oven to 350Â°F. Line 9-by-13-inch baking pan with aluminum foil. Lightly grease foil with the one tablespoon butter.
Melt 12 tbsp of unsalted butter in a sauce pan. Add in cocoa powder and whisk until the mixture is smooth with no lumps. Add the sugar and continue whisking until well blended. Let the mixture cool for 2 minutes
Add the eggs and vanilla, 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.
Pour batter into the prepared baking pan and spread evenly. Bake for 20 minutes or if the toothpick comes out clean. Allow to cool completely.
Cut the brownie in half lengthwise. 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 other half of the brownie and press down gently. Wrap in foil and freeze until hard, about 6 hours.
Cut into desired shapes with knife or cookie cutters.
Coat with crushed candy cane pieces
If you have leftover ice cream sandwiches, for some odd reason, wrap each individually and store them in the freezer.