Brownie Ice Cream Sandwiches (with Homemade Coffee Chip Ice

• porsjoner: 12 sandwiches
• aktiv tid: 1 hour 30 minutes
• total tid: 1 day 1 hour 45 minutes

Ingredienser

2 cups (480ml) whole milk

2 cups (480ml) heavy cream, divided into 1 cup (120ml) portions *see recipe below*

2 tsp (8g) vanilla bean paste or extract

5 egg yolks

1 cup (200g) granulated sugar

1/4 tsp (2g) salt

2 tbsp (12g) instant espresso powder

1 1/2 cups (300g) chopped dark or semi-sweet chocolate chips or chopped chocolate bar

Brownies:

1 cup (226g) salted butter

6oz (170g) dark chocolate chips or chopped chocolate

1 cup (200g) granulated sugar

1/2 cup (120g) light brown sugar

3 eggs, at room temperature

1 cup (130g) all-purpose flour

1 cup (80g) unsweetened dutch-process cocoa powder

1/2 tsp (3g) salt

Optional: 1 cup (200g) mini semi-sweet chocolate chips

8oz (226g) dark chocolate chips

1 tbsp (15g) coconut oil

Optional: flaky sea salt for topping

Fremgangsmåte

Make sure to place the base of your ice cream maker in the freezer the night before making the ice cream, preferably in the back or coldest part of your freezer!!

In a medium pot over medium heat, heat the whole milk, 1 cup (240ml) of the heavy cream (reserve the remaining 1 cup in the refrigerator for much later), and vanilla together until it simmers - do NOT bring it to a boil!

While the milk mixture is warming up, in a separate large bowl, add the egg yolks, sugar, and salt. Whisk until well combined.

Once the milk mixture is simmering, as you continuously whisk, slowly stream it into the egg mixture to temper the eggs, until combined. I would be intentional to go slow with this, you don’t want to cook/scramble the eggs! I like to pour a small amount of the hot milk mixture in at first, whisk quickly, and then continuously pour and whisk.

Once all of the milk mixture is fully incorporated, whisk in the espresso powder until it is completely dissolved and combined.

Pour the custard mixture back into the pot, and bring back to medium-low heat. Whisk continuously until it it’s just thick enough to barely coat the back of a spoon and the mixture reaches between 170F-180F. Do NOT be tempted to turn up the heat or the eggs will scramble!

Once ready, remove it from the heat and pour the mixture through a fine mesh sieve into a large clean bowl, to get it extra smooth. Cover the bowl and place it into the refrigerator to chill for at least 4-6 hours or overnight. This needs to be completely cold before churning!

Right after preparing the custard ice cream base, prepare the brownies so they have plenty of time to cool. Preheat the oven to 350F. Line 2, quarter sheet pans (or 2, 9x13” pans) with parchment paper. Set aside.

In a small bowl, combine the butter and chocolate chips (or chopped chocolate). Melt them together in the microwave at 20-second intervals, stirring between each, until the butter and chocolate are fully melted together and smooth. Set aside to cool just slightly.

In a separate medium bowl, add both sugars, eggs, and vanilla. Use a whisk or handheld electric mixer to whisk together, until well combined and the mixture is frothy.

Once the chocolate mixture that you previously prepared is slightly cooled (it’s fine if it’s still a little warm), add it into the egg/sugar mixture and whisk to combine, until all of it is fully incorporated.

Fold in the flour, cocoa powder, and salt. Then, fold in the mini chocolate chips (if using).

Divide the brownie batter evenly among the prepared quarter sheet pans (or 9x13” pans) and spread it into an even layer.

Place the pans on the middle rack of your oven, and bake at 350F for 13-15 minutes. They should be done baking when the top looks shiny and crinkly, the edges are set, and a toothpick inserted into the center comes out with a few moist crumbs.

Remove from the oven and set aside to cool COMPLETELY (this will take a few hours). You can let the brownies sit at room temperature for 30 minutes, then place them into the refrigerator to speed up the cooling process if needed.

Once the custard ice cream base and brownies are both completely cooled/chilled you are ready to assemble, line a deep 9x13” pan (or larger pan) with plastic wrap that hangs over all four sides.

Churn the ice cream. First use a stand mixer or handheld electric mixer to whip the remaining 1 cup (240ml) of heavy cream that you reserved in the fridge to soft peaks. Add all of it to the cooled custard base and gently mix until fully incorporated.

Transfer all of the custard base in to your ice cream maker and churn according to the manufacturer’s instructions. Mine typically takes about 20-25 minutes to reach a little past soft serve consistency.

Once your ice cream reaches soft serve consistency, add the chocolate chips or chopped chocolate and churn for another 3-5 minutes, or until the chocolate is fully incorporated and evenly dispersed.

Assemble. Carefully flip or place one brownie layer into the bottom of the 9x13” pan that is lined with plastic wrap.

Disperse the churned ice cream all over the top of the brownie layer in the pan, and smooth out into an even layer as best as possible. Then place the second brownie layer directly on top, and gently press down to adhere.

Use the overhang of the plastic wrap to cover, then place into the freezer to freeze completely for at least 6 hours or overnight (I do overnight).

Once you are ready the next day, coat the ice cream sandwiches (if desired). Place a cooling rack on top of a sheet pan (this will be used for the ice cream sandwiches to sit on once coated), and place a piece of parchment paper on top of the cooling rack (this will keep the ice cream sandwiches from sticking to the rack).

Prepare the chocolate coating by combining the chocolate chips and cocoanut oil in a small measuring cup or bowl. Melt them together in the microwave at 20-second intervals, stirring between each, until the chocolate and coconut oil are fully melted together and smooth.

Remove the ice cream sandwiches from the freezer and gently remove them from the pan. Use a sharp knife to cut into 12 equal sandwiches by cutting down the center lengthwise, then making 5 cuts widthwise.

Immediately dip the end of each ice cream sandwich into the chocolate coating mixture, aiming to cover half of each, and place onto the prepared cooling rack. Sprinkle flaky sea salt on top of the chocolate coated portion (if desired).

Place back into the freezer until ready to serve, or serve immediately.

Enjoy!