Peanut Butter Brownie Ice Cream Sandwiches

I scream, you scream, we all scream for Peanut Butter Brownie Ice Cream Sandwiches! Well, we definitely scream for them around here. Memorial Day is almost here and that means summer, which in turn means ice cream season is upon us! We think the homemade variety is way better than store bought ice cream. It takes some patience but the wait and the effort pay dividends.

Today we are sharing our Peanut Butter Brownie Ice Cream sandwich recipe. Two brownies, filled with homemade peanut butter ice cream. We even add a little marshmallow fluff to some of them because, well, marshmallow fluff makes everything better.

Since it’s a nice long weekend, you’ll have plenty of time to make and enjoy these babies. Make sure you have napkins at the ready!

Prepare and chill the custard then churn in your ice cream machine.

Cut the brownies to desired size and shape then fill with ice cream.

Mmmmm…soooo delicious!

Peanut Butter Ice Cream

• 2 cups heavy whipping cream
• 1 cup whole milk
• 1 tsp salt
• 1 cup white sugar
• 2/3 cup creamy peanut butter
• 3 egg yolks
• 1 tsp vanilla extract

Prepare an ice bath. Place a medium bowl in a pan (we use a 9×9 metal pan and a 2 ½ quart metal bowl), surround the bowl with ice and fill the pan with water. Place a fine mesh strainer over the bowl.

In a medium bowl, whisk together the peanut butter, sugar, egg yolks and vanilla until thoroughly combined. The mixture will be crumbly.

Combine the whipping cream, milk and salt in a large pot. Heat over medium heat, stirring occasionally, until hot but not boiling.  Slowly pour about half of the cream mixture into the peanut butter mixture, whisking constantly. Return the peanut butter and cream mixture to the pot and stir constantly with a rubber spatula, making sure the scrape the bottom of the pot. Cook for 3 minutes. The mixture should be thick and coat the spatula.

Immediately pour the mixture through the sieve into the bowl that’s sitting in the ice bath. Stir often until completely cool.

Place custard into an airtight container and refrigerate overnight.

Transfer custard into your ice cream maker and process according to the manufacturer’s instructions.

Allow the ice cream to sit in the freezer for at least 8 hours before making ice cream sandwiches.

Makes 1 quart.

Brownie

• 1 ½ cups (6.8 oz) flour
• 1 tsp salt
• 2 ½ TBS (.6 oz) Dutch process cocoa powder
• 1 cup (8 oz) unsalted butter
• 10 oz dark chocolate (60-72%)
• 1 ½ cups (10.5 oz) sugar
• ½ cup (4 oz) light brown sugar
• 4 eggs – room temp
• 2 tsp vanilla

Heat oven 350.  Coat two 9×13 sheet pans with butter and line with parchment.  Lightly butter the parchment.

Melt butter and chocolate in large heatproof bowl over a pot of simmering water.  Remove from heat.  Add both sugars and whisk to dissolve.  Remove bowl from over water and let come to room temperature.

Whisk flour, salt and cocoa powder in medium bowl and set aside.  Whisk eggs one at a time into the chocolate and then vanilla.  Stir in flour mixture until just incorporated.  Spread half of batter into each prepared pan.  Bake 13-15 minutes until just set. Tamp with spatula to flatten. Cool completely on wire rack.

Once cool, remove from pan and pull off parchment.

Assembling the Sandwiches

Cut the brownie into desired shapes. If using marshmallow fluff, put a layer of it on the inside of one of the brownies. Quickly scoop ice cream onto the other brownie. Try to shape the ice cream to the shape of the brownie and make the ice cream layer about one inch thick. Place the remaining cookie (with fluff, if using) on top of the ice cream and gently push the two cookies together. Use a knife to scrape off any ice cream that has been pushed out beyond the cookies.

Wrap in cling wrap or wax paper and freeze for at least a couple of hours to let the sandwiches harden up.