Super Fudge Brownie Ice Cream Sandwiches
- 1 12 cups semi-sweet chocolate chips
- 12 cup butter, cut in pieces
- 1 teaspoon instant coffee
- 2 teaspoons hot water
- 2 large eggs
- 34 cup sugar
- 18 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 2 pints ice cream, softened
- Position a rack in the middle of the oven.
- Preheat oven to 350F.
- Line two baking sheets with parchment paper.
- Put chocolate chips, butter and dissolved coffee in a heatproof container or top of double boiler, over barely simmering water.
- Stir mixture till chocolate chips and butter are melted and smooth.
- Set aside to cool.
- In a large bowl using an electric mixer on medium speed, beat the eggs, sugar, salt and vanilla until thickened and light yellow in color, 2-3 minutes.
- Be sure to scrape down the sides of bowl if needed during mixing.
- Turn mixer speed to low and add flour mixture just until it is incorporated.
- Set the batter aside for about 15 minutes to thicken slightly.
- Using a measuring cup with 1/4 cup capacity, scoop up portions of batter and drop onto prepared baking sheets.
- Spacing the cookies 3" apart -- be sure to get all the batter out of the bowl to make the cookies.
- Bake the cookies one sheet at a time until a toothpick inserted near the center comes out with moist crumbs, not wet batter clinging to it, about 13 minutes.
- Then use a wide metal spatula to loose the cookies from the parchment paper to transfer them to wire racks to cool completely.
- Wrap the cookies individually to plastic wrap and freeze them for at least 3 hours or overnight.
- Remove the cookies from the freezer and turn half of them bottom side up.
- I usually sit my ice cream in the refrigerator for about 15-20 minutes in the refrigerator and then use about 1/3 cup.
- Smooth the edges of the ice cream and then top with another cookie, flat side down.pressing gently into the ice cream.
- Wrap the ice cream sandwiches tightly in plastic wrap and freeze it.
- Continue filling and freezing remaining cookies.
- You will probably have some ice cream left over.
- Freeze the ice cream sandwiches for at least 2 hours or up to one week.
- If you are storing them longer than one week, seal the wrapped sandwiches in a clean container.serve frozen.
semisweet chocolate chips, butter, instant coffee, water, eggs, sugar, salt, vanilla, flour, pints ice cream
Taken from www.food.com/recipe/super-fudge-brownie-ice-cream-sandwiches-130419 (may not work)