Brookie Ice Cream Sandwiches

Name: Brookie Ice Cream Sandwiches
Prep time: 1 h
Total time: 2 h
Yield: 20 serving(s)
Ingredients: 400 g dark chocolate (about 70%), plus extra for greasing; 300 g unsalted butter; 450 g sugar; 4 large eggs, plus 2 large egg yolks; 1 tsp. vanilla bean paste; 175 g plain flour; Pinch of salt; 150 g unsalted butter, softened; 75 g soft light brown sugar; 75 g granulated sugar; 1 large egg; 225 g plain flour; 1/2 tsp. bicarbonate of soda; 1/4 tsp. fine salt; 200 g dark chocolate chips; 75 g salted caramel, plus extra to drizzle; 2 x 400g tubs vanilla ice cream

By Gabriella EnglishPublished: 18 July 2022

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We’ve created the ultimate dessert mashup by creating a brookie (a combination of brownies and cookies baked together) turned into an ice cream sandwich with salted caramel.

The key here is to make sure the brookies are really cold and firm before slicing them in half and make sure to line the tin really well before you layer the ice cream up to prevent any leaks.

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Yields:

20 serving(s)

Prep Time:

1 hr

Total Time:

2 hrs

Ingredients

For the brownies

400 g
dark chocolate (about 70%), plus extra for greasing
300 g
unsalted butter
450 g
sugar
4
large eggs, plus 2 large egg yolks
1 tsp.
vanilla bean paste
175 g
plain flour
Pinch of salt

150 g
unsalted butter, softened
75 g
soft light brown sugar
75 g
granulated sugar
1
large egg
1 tsp.
vanilla bean paste
225 g
plain flour
1/2 tsp.
bicarbonate of soda
1/4 tsp.
fine salt
200 g
dark chocolate chips

75 g
salted caramel, plus extra to drizzle
2
x 400g tubs vanilla ice cream

Directions

1. Step 1Preheat the oven to 180°C (160°C Fan). Grease and line a 20 x 30cm loose bottomed baking tin.
2. Step 2Start by making the brownie mixture. In a heatproof mixing bowl over a pan of simmering water, add the chocolate and butter, stirring occasionally, until melted, 5-6 mins. Set aside to cool slightly.
3. Step 3Next, mix the sugar, eggs, egg yolks and vanilla in another large bowl with a whisk. Stir through the chocolate mixture then fold through the flour with a pinch of salt until well combined. Transfer to the lined tin and smooth to level. Set aside.
4. Step 4To make the cookie mixture, beat the butter and both sugars in a medium mixing bowl until well combined and fluffy. Add the egg and vanilla and beat until well combined then fold through the flour, bicarbonate of soda and salt until well combined. Stir through the chocolate chips.
5. Step 5Divide the cookie mixture into 12 then scoop each into a ball. Top the brownies with the cookie dough then drizzle over the salted caramel. Transfer to a baking tray and bake in the middle of the oven for 50-55 mins.
6. Step 6Once baked, set aside to cool then chill in the fridge to firm up for at least 4 hours, until completely cold and firm. Once chilled, remove the ice cream from the freezer to soften slightly. Remove the brookie from the baking tray and carefully transfer to a chopping board. Line the baking tray with cling film to prevent any leakage from the ice cream.
7. Step 7Using a large, serrated knife, carefully cut the brookie in half horizontally and carefully lift the top half off. You can do this in two halves if you need to as you will be able to mould it back together. Return the bottom half to the now lined baking tray, making sure to press it right to the edges to prevent the ice cream from leaking.
8. Step 8Using an ice cream scooper, scoop balls of ice cream and spread all over the base of the brookie so that there is a level layer of ice cream. Carefully top with the top half of the brookie, as the brookie will be soft and pliable you can mould it to cover any gaps.
9. Step 9Wrap the entire thing really well with cling film and place on a flat baking tray. Freeze overnight to completely firm up.
10. Step 10To serve, remove from the freezer for about 10-15 mins to soften slightly before carefully slicing into squares and serving. Drizzle with more salted caramel, if you like.