Description
Fudgy brownies layered with refreshing peppermint ice cream to make festive freeze‑and‑serve sandwiches.
Ingredients
Units
Scale
- 1 batch of brownie batter (homemade or boxed, enough for a 9×9″ pan)
- 1/2 gallon (about 2 liters) peppermint ice cream
Instructions
- Prepare and bake brownies per recipe directions in two 9×9″ pans, then let cool completely.
- Remove ice cream from freezer; let soften at room temperature.
- Trim brownie edges, slice squares in half lengthwise, then cut each half into 5 strips.
- Cut softened ice cream carton in half lengthwise, place halves on top of one brownie layer in pan.
- Use a spatula to spread ice cream evenly over brownies.
- Arrange the cut brownie strips on top to form sandwiches (about 10 total).
- Cover pan with plastic wrap and freeze 4 hrs or until firm.
- Remove from freezer, trim edges, cut into individual sandwiches, wrap and store.
Notes
- Let brownies cool completely before assembly to prevent melting.
- Softened ice cream should be firm—but spreadable.
- Freeze at least 4 hrs for best texture.
- Store wrapped in freezer bags for up to several weeks.
Nutrition
- Serving Size: 1 sandwich
- Calories: 341 kcal
- Sugar: 42 g
- Sodium: 140 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 51 mg