Ice Cream Sandwiches
8 tablespoons butter or margarine
4 ounces unsweetened chocolate squares, broken in half
1 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1 pint premium vanilla ice cream
2 pints premium strawberry, chocolate or dulce de leche ice cream
Confectioners' sugar, for garnish
Heat oven to 325 degrees. Line 15-1/2-by-10-1/2-by-1-inch jelly-roll
pan with foil; lightly grease foil. Combine butter and chocolate
in medium microwave-safe bowl; microwave on High 2 minutes. Let
stand 5 minutes; stir until smooth. Stir in sugar and vanilla. Beat
in eggs with wooden spoon until blended; beat in flour, baking powder
and salt until well combined.
Spread batter evenly in prepared pan. Bake 12 to 13 minutes until
set in center. Cool completely on wire rack. Invert onto cookie
sheet; peel off foil and freeze 30 minutes. Meanwhile, soften vanilla
ice cream in refrigerator 15 minutes. Line jelly-roll pan with plastic
wrap. Spread softened vanilla ice cream evenly over 1/2 pan (it
should be approximately 10-1/2-by-7-1/2 inches). Freeze 1 hour.
Soften strawberry ice cream in refrigerator 15 minutes. Evenly spread
over remaining half of pan next to vanilla ice cream. (Strawberry
layer will be thicker ?an vanilla). Freeze 1 hour.
Remove ice cream and brownie from freezer. Invert ice cream evenly
onto brownie, remove pan and press lightly on top of wrap to adhere.
Peel off wrap. Cut brownie and ice cream rectangle in half crosswise
(each half should be a different ice cream flavor). Invert 1 half,
ice cream side down, onto other half to form sandwich. Freeze 30
minutes. Cut rectangle into quarters; cut each quarter in half to
make 8 sandwiches.
Transfer sandwiches to jelly-roll pan. Cover top of pan with heavy-duty
foil and freeze overnight. (Can be made ahead. Freeze up to 2 days).
Just before serving, decoratively sprinkle tops of sandwiches with
confectioners' sugar, if desired.
