raspberry ice-cream-sandwiches

Brownie Raspberry Swirl Ice Cream Sandwiches
yield: 12 ice cream sandwiches
Brownie recipe adapted from King Arthur Flour

For the Brownies:
4 large eggs, at room temperature
3 3/4 oz (1 1/4 cup) dutch-processed (alkalized) cocoa powder
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
8 oz (1 cup) unsalted butter
15 3/4 oz (2 1/4 cups) granulated sugar
6 1/4 oz (1 1/2 cups) all-purpose flour

For the Raspberry Swirl Ice Cream:
12 oz frozen raspberries, defrosted (can substitute fresh berries)
1/4 cup granulated sugar
1 tbsp Chambord, other raspberry liqueur, or vodka (optional)
2 quarts vanilla ice cream, slightly softened but not melted

To Make the Brownies:
Preheat the oven to 350 F (176 C). Line two 9×13-inch pans with foil so that it extends up and over the sides. Spray the foil with nonstick cooking spray, and set aside for a moment.

Crack the eggs into the large bowl of a stand mixer, and add the cocoa powder, salt, baking powder, and vanilla extract. Beat them on medium speed with a paddle attachment until smooth.

Place the butter in a medium saucepan over medium heat, and stir with a rubber spatula as the butter melts. Once melted, add the sugar and continue to stir just until the sugar melts a bit, gets glossy, and small bubbles start to appear on the sides of the pan. Don’t let the butter come to a boil.

Take the pan off the heat, and add the hot butter to the egg mixture in the mixing bowl. Mix until smooth. Finally, add the flour and mix again until the flour streaks disappear. Finish by scraping down the bottom and sides of the bowl with a spatula. Divide the batter evenly between the two pans, and spread it into an even layer. (It will be thin.) If you’re using a kitchen scale, you’ll use 1 lb 3.5 oz for  each pan.

Bake the brownie layers at 350F for 14-15 minutes, until the edges have started pulling away from the sides of the pan, and a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the brownies cool on a wire rack for about 15 minutes, then refrigerate them until chilled.

Ice Cream Sandwich Assembly:
Combine the defrosted raspberries, granulated sugar, and Chambord in a bowl. (The alcohol is optional, but it helps keep the raspberry swirl softer and less icy.) Mash with a potato masher or fork until very juicy, and the berries are broken up into coarse pieces.

Spray a 9×13 pan with nonstick spray, and press a layer of plastic wrap into the pan so that it extends up and over the sides. (The spray helps the plastic wrap stick to the pan.) Scoop the softened ice cream into the pan, and mash it into an even layer. Use a butter knife to scrape deep furrows into the top of the ice cream, then spoon the raspberry puree into the furrows. Swirl the puree and ice cream around a bit with a butter knife, but don’t mix too much, otherwise you’ll lose the pockets of berries and all the ice cream will turn pink. Smooth the top of the ice cream. Refrigerate the pan of ice cream until firm, at least 1 hour.

When the ice cream is firm and the brownie layers are chilled, remove the ice cream from the pan using the plastic wrap as handles. Flip it upside-down onto one layer of brownie in its pan, and peel off the plastic wrap from the back. Remove the second brownie layer from its pan, peel off the foil, and slide it on top of the ice cream in the pan. Press gently so it adheres. Freeze for at least another 30 minutes, until the brownie layers are firm enough to cut cleanly.

Remove the block of brownies/ice cream sandwiches from the pan using the foil as handles. Use a large sharp knife to cut it into 12 ice cream sandwiches. Store sandwiches in an airtight container in the freezer until ready to eat, and for best taste and texture, let them sit at room temperature for 5 minutes before eating.

Recipe Notes: This recipe requires the use of three 9×13-inch pans. If you don’t have three 9×13 pans, disposable foil pans of this size are a fine substitute.


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