The downstairs volunteers at Hillcrest Thrift Shop love ice cream, especially the Ice Cream Cake I have made twice already. Will be making it again later this month for Volunteer Ashley's birthday. When I saw a picture in Sunday's Parade magazine in the Kansas City Star, I knew it would be a winner with the volunteers. There was a short caption to go with the picture, but it was easy to figure out what to do.
They had cut the brownies in thirds, but I couldn't see how that was possible. Brownies just aren't that thick. I decided after much thought to just have the top and bottom be brownie and then have the ice cream in the middle. In other words a Homemade Ice Cream Sandwich. That would work great because I could cut them ahead of time and wrap them individually in plastic wrap.
As I said, I thought about not much else on Monday about the best way to make the brownies for it to work. I finally decided to use a brownie mix for a 9 x 13 - inch pan, but cook it in an 8 - inch square pan. As it turned out, even with that, the brownies weren't super thick. But they turned out really cool. And just as I expected, they were a big hit at Hillcrest!
HOMEMADE ICE CREAM SANDWICHES
1 box fudge brownie mix for 9 x 13 - inch pan + ingredients to make them according to box
1 pint your favorite ice cream, slightly softened
Prepare the brownie mix according to box directions and cook in an 8 - inch square pan.
Cool completely on wire rack in pan.
Remove from pan. May need to run a knife around inside edge to loosen the brownies, especially at the corners.
With a sharp knife long enough to cut completely through, slice horizontally about half way. It's okay if it isn't perfectly half way.
With foil tear off a piece long enough to extend up and over a little two opposite sides of the washed pan you baked the brownies in.
Then place the bottom half of the brownies back in the foil lined pan.
Spoon the ice cream and spread it evenly over the brownie half.
Place the top half of the brownies on top of the ice cream and press it down.
Place pan in the freezer and refreeze the ice cream. (I did this the night before.)
When ready to cut, lift the "sandwiches" out of the pan with the aid of the foil extended over the two sides. Pull the foil away from the "sandwiches".
Using the same sharp knife used to slice the brownies into two layers, cut the "sandwiches" into strips as wide as you like. Then cut across the center. The knife I used is in the top of the picture.
Wrap each sandwich with plastic wrap and then place them in a ziplock freezer bag to enjoy whenever you like.
Keep frozen until ready to eat. No need to let them thaw before eating.
They had cut the brownies in thirds, but I couldn't see how that was possible. Brownies just aren't that thick. I decided after much thought to just have the top and bottom be brownie and then have the ice cream in the middle. In other words a Homemade Ice Cream Sandwich. That would work great because I could cut them ahead of time and wrap them individually in plastic wrap.
As I said, I thought about not much else on Monday about the best way to make the brownies for it to work. I finally decided to use a brownie mix for a 9 x 13 - inch pan, but cook it in an 8 - inch square pan. As it turned out, even with that, the brownies weren't super thick. But they turned out really cool. And just as I expected, they were a big hit at Hillcrest!
HOMEMADE ICE CREAM SANDWICHES
1 box fudge brownie mix for 9 x 13 - inch pan + ingredients to make them according to box
1 pint your favorite ice cream, slightly softened
Prepare the brownie mix according to box directions and cook in an 8 - inch square pan.
Remove from pan. May need to run a knife around inside edge to loosen the brownies, especially at the corners.
Place pan in the freezer and refreeze the ice cream. (I did this the night before.)
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