Chocolate Peanut Butter Brownie Ice Cream Sandwiches

Directions

1. Prepare the Ice Cream: In a medium saucepan over medium-high heat, whisk together 1 1/2 cups cream, 1/2 cup sugar, cocoa powder and salt. Heat until wisps of steam start to rise from the surface, then remove from heat. 

2. In a large mixing bowl, whisk together the egg yolks and remaining 1/2 cup sugar until smooth. Pour in a ladleful of the warm cream, whisking vigorously to keep the eggs from curdling. Slowly pour in the remainder of the cream, one or two ladlefuls at a time, whisking constantly as you go.

3. Once all of the cream has been incorporated into the eggs, pour the mixture back into the saucepan. Cook over medium heat, stirring constantly with a heat-proof spatula and scraping the bottom of the pan, until the custard is thick enough to coat the back of the spatula.

4. Remove from heat and whisk in the Peanut Butter & Co. Dark Chocolatey Dreams, vanilla and remaining 1 1/2 cups cream until smooth. Pour the finished custard into a mixing bowl, and cover with plastic wrap, resting the wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 1 hour, or until thoroughly chilled.

5. Using an ice cream maker, freeze the ice cream as per the manufacturer’s instructions. Scoop into a freezer safe container, and place in the freezer to firm up while you prepare the brownies. (The ice cream can be made up to a week in advance – if you’ve made it ahead of time, let it rest on the counter for about 5 minutes to soften before assembling the ice cream sandwiches.) 

6. Bake the Brownies: Preheat oven to 350°F. Lightly grease an 11″ × 17″ jelly roll pan with cooking spray, and line with parchment paper. 

7. In a small saucepan set over medium heat, stir together the chocolate and butter until melted and smooth, about 3-4 minutes. Remove from heat. 

8. In a large mixing bowl, combine the chocolate mixture with sugar, vanilla extract, and salt, and stir until smooth. Add the eggs one at a time, beating well after each addition, then add the flour and stir until just barely combined. Pour the batter into the prepared pan, and smooth out the top to create a very thin, evenly distributed layer. 

9. Bake in preheated oven for about 8-10 minutes, or until the brownies are set and shiny on top, but still slightly undercooked. Remove from oven and set the pan on a wire rack to cool completely, about 30 minutes.

10. Once the brownies are cooled, cut the brownie layer in half lengthwise to create two long, skinny rectangles, and place in the freezer for 10-15 minutes to firm up. 

11. Assemble the Sandwiches: To assemble the sandwiches, run a knife along the edge of the pan to loosen the brownies. Carefully lift one of the rectangles out and transfer to a wire rack, leaving the other half on the cookie sheet. 

12. Using the parchment, carefully flip over the brownie layer in the pan, so that it’s now top-side down. Remove the parchment paper.

13. Working as quickly as possible, spread the ice cream in a smooth, even layer onto the brownie in the pan. Carefully place the remaining brownie on top of the ice cream, doing your best to align the two layers. Wrap tightly with plastic wrap, and transfer to the freezer for at least 2-3 hours, or until completely frozen.

14. When ready to serve, use a sharp knife to cut into 8 rectangular pieces, then slice each one diagonally to create 16 triangular sandwiches. Serve right away. 

15. Wrap any sandwiches you’re not eating immediately in plastic wrap, and store in the freezer until ready to serve or up to 1 month.