Homemade Ice Cream Sandwiches

 

130 grams (1 C.) all purpose flour

1/4 tsp. baking powder

1/2 C. (1 stick) unsalted butter

4 oz. semisweet chocolate, chopped into small pieces

1 1/2 tsp. vanilla extract or vanilla bean paste

1/2 tsp. salt

200 grams (1 C. packed) brown sugar

50 grams (1/4 C.) granulated sugar

2 large eggs

3 to 4 pints (6 to 8 C.) ice cream. I used 3 pints

 

Heat the oven to 35 degrees F and line a jelly roll pan (15 by 11 inch approximately) with a sheet of parchment paper. In a small bowl, whisk together the flour and baking powder. In a 2 to 3 quart sauce pan or saucier (see note in post) combine the chocolate, butter, vanilla and salt. Cook over very low heat, stirring constantly, until the chocolate is fully melted. Remove the pan from the heat and whisk in the brown and granulated sugars. Whisk in the eggs, one at a time. Add the flour and baking powder mixture to the pan and stir to combine. Spread the batter evenly over the parchment lined pan and bake the cookie/brownie on the center rack of the oven for 12 to 15 minutes. Let the cookie cool completely in the pan. Place the cookie/brownie on a cutting board and cut it in half, widthwise. Soften the ice cream for about 10 minutes and then, using an ice cream scoop, dollop the ice cream over one of the halves of the chocolate brownie cookie. Use an offset spatula to spread the ice cream as evenly as possible. Top with the other brownie cookie and gently press everything together. Line a quarter sheet pan with plastic wrap. Place the large “sandwich” in the pan and cover with more plastic wrap. Place the sandwich in the freezer. Once the sandwich is fully frozen, place it on a cutting board, trim the edges with a large serrated knife. Using the same knife, carefully cut the larger ice cream sandwich in half and then into quarters. You can then cut those quarters in half and then in half again, depending on the size of ice cream sandwich you want. I made 16 ice cream sandwiches.