We are in the dog days of summer. It has been so hot and humid here, to the point I am dreading working on Fall recipes, but that will happen soon. In the meantime I have a few easy summer recipes left. Plus I am working on BTS lunches and after school snacks. Isabella and JJ start school soon, so doing some planning ahead. Let’s be honest counting down the days until all three are back in school. This momma needs to get some stuff done.

This brownie ice cream is one of our favorites from summer. We made it for Jimmy’s birthday and he loved it. I knew he would, he loves brownies and he loves ice cream. This was a fun dessert to make. JJ helped with making the brownies.

Keys to making homemade brownies.

1. Use black cocoa or a high quality cocoa. This is what is going to make these brownies full of flavor.
2. Use a butter and oil. Oil helps keep the brownies more moist and butter adds the butter flavor.
3. Both sugar and brown sugar. Brown sugar adds a little softness, but not too much. Plus it adds a deep flavor.
4. 1 tbsp of vanilla, if gives it that vanilla taste.
5. Salt, I like 1 tsp of salt. Salt enhances the flavor of chocolate. Plus that little hint of salt pairs so well with the ice cream.

Let’s talk about how easy these brownies are to make. Mix all the dry ingredients together in a large bowl. Make sure to whisk it well. In a separate bowl whisk together the butter with the sugars. I like the butter to be pretty warm. It helps in making sure everything is mixed well. Next add in the vanilla. Mix room temperature eggs one at a time. You need to make sure they get mixed in well. Add the wet ingredients to the dry ingredients. Making sure to scrape down the sides of the bowl. It is okay if there are a few traces of dry ingredients left. Divide the batter equally between to pans. I actually weigh them to make sure both pans are pretty even. Usually I like my brownies gooey, but with these they can’t be gooey. If they are, they won’t hold up for sandwiches. So you want to make sure a toothpick comes out clean. It is okay if a few crumbs still are on there, but not a lot. Once the brownies are baked and cooled, cover the pans and place in the freezer. You want them to freeze for about 2 hours. About ten minutes before you are ready to assemble the brownie sandwiches, pull the ice cream from the freezer. You want it to be a little soft, it will be easier to spread. Keep one brownie in the pan and spread the ice cream on top of that. Make it even as possible. Carefully remove the other brownie from the pan. Place the other brownie layer on top of the ice cream. Cover with plastic wrap and place back in the freezer for about an hour. Pull from the freezer and slice. I cut mine into 16 squares. but if you want bigger cut them bigger.

I just know you will love these. They are a huge hit!!!

Love from my Kitchen ????

Billie-Jo

Ingredients

• 1 cup all purpose flour spooned and leveled
• 1 ¼ black cocoa powder or cocoa powder of choice 
• 1 tsp salt
• ½  cup melted butter
• ½ cup oil
• 1 ½ cups sugar
• ½ cup brown sugar
• 1 tbsp vanilla
• 4 large eggs room temperature
• ½ gallon of chocolate chip ice cream

Directions

1. Preheat the oven to 350. Line 2 9”x9” pans with parchment paper. 
2. In a large mixing bowl whisk together flour, cocoa powder and salt. 
3. In a separate bowl whisk together the melted butter, oil, sugar and brown sugar. 
4. Mix in vanilla and eggs, until combined. 
5. Add in wet ingredients to the dry ingredients, mix until combined. 
6. Divide the batter evenly between the two pans. Bake for 18-20 minutes or until a toothpick comes out clean or with a few crumbs on it. 
7. Let the brownie cool completely, before covering and placing in the freezer. 
8. Freeze brownies in their pans for at least 2 hours. Right before you are ready to assemble the brownie, take the ice cream out of the freezer to soften a little bit. 
9. Take brownies out of the freezer. Spread ice cream evenly over one of the brownies in the pan.
10. Carefully remove the other brownie from the pan and place  on top of the ice cream. Place the pan with the brownie layers and ice cream back in the freezer for at least an hour. 
11. Remove the pan from the freezer. Using the parchment paper, lift the brownie out of the pan. Slice in 16ths or 9ths, depending on the size you want for them. I cut it into small16 squares.
12. Enjoy.gc

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Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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