Mocha Brownie Ice Cream Sandwiches
Ingredients
1 pkg.
boxed brownie mix, plus ingredients needed to prepare as directed on the pkg.
1 pt.
Kowalski's Signature Java Chocolate Chunk Ice Cream
1 pt.
Kowalski's Signature Chocolate Malt Ice Cream
Directions
- Preheat the oven as directed on the package of brownies.
- Lightly spray two 8" metal baking pans with cooking spray; line bottoms with parchment paper, leaving at least a 1" overhang on two opposing sides of each pan.
- Prepare brownie batter as directed on the package, splitting the batter between pans; smooth batter evenly to the edges of the pan with an offset spatula.
- Bake brownies in preheated oven until a toothpick inserted in the center comes out with just a few moist crumbs attached (start checking after 9 min.; the brownies will bake much faster than if all the batter was in a single pan, usually no more than 15 min.).
- Remove from oven; let brownies cool in pans to room temperature.
- Loosen brownies from the edges of each pan; remove each slab from the pan in a single piece, using the overhanging parchment as a sling.
- Reline the bottom of one pan with clean parchment paper, leaving at least a 1" overhang on two opposing sides. Return one of the brownie slabs to the lined pan, top side up.
- Let ice cream soften until it’s easy to work with (up to 30 min.).
- Scoop softened ice cream evenly over brownies in pan; spread ice cream evenly to the edges of the pan with an offset spatula. Cover ice cream layer with the second brownie slab, top side down, pressing down evenly but firmly. Freeze until solid (at least 3 hrs.).
- Cut slab into 8 evenly sized sandwiches; wrap each in parchment or waxed paper. Store wrapped sandwiches in a sealed freezer bag or storage container until ready to serve.
- Remove sandwiches from freezer about 10 min. before serving.
