PEARL CHATS: My daughter Meadow created these sandwich treats literally the night before we had to hand the book over to the publisher. The sandwiches are made from perfectly sweetened, moist brownies, while the filling here is a whipped strawberry ice cream (similar to Cottage Berry Whip, page 374) that harmonizes beautifully with the chocolate. I tasted it, flipped out, and made sure she gave me the recipe right away so I could pass it along to you. This recipe is found in the “Sweet Treats – Frozen Treats” section of the Trim Healthy Mama Cookbook, page 371. This recipe is a multiple-serve recipe.
Ice Cream Sandwiches (S)
Description
PEARL CHATS: My daughter Meadow created these sandwich treats literally the night before we had to hand the book over to the publisher. The sandwiches are made from perfectly sweetened, moist brownies while the filling here is a whipped strawberry ice cream (similar to Cottage Berry Whip, page 374) that harmonizes beautifully with the chocolate. I tasted it, flipped out, and made sure she gave me the recipe right away so I could pass it along to you. This recipe is found in the "Sweet Treats - Frozen Treats" section of the Trim Healthy Mama Cookbook, page 371. This recipe is a multiple-serve recipe.
1 Multiple-Serve Recipe
Ingredients
For the Brownies:
For the Strawberry Filling:
Instructions
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Preheat the oven to 350 degrees. Line two 9x13 inch baking sheets with parchment.
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Make the brownies. Melt the chocolate in a ceramic cereal bowl sitting atop a saucepan of simmering water over low heat or melt in the microwave.
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Place the melted chocolate in a large mixing bowl, add the butter and beat until creamed. Add the remaining brownie ingredients and beat until smooth.
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Divide the brownie batter between the prepared baking sheets and spread as thin as you can. The batter won't fill the sheets from end to end, but the point is to spread it thin enough to fill most of each sheet. Smooth the tops with a spatula.
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Bake for 7 to 8 minutes. Allow to cool for several minutes then put the sheets in the freezer.
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Make the filling. Put all the filling ingredients in a food processor and process until smooth, then transfer to a container and put in the freezer to harden.
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After about 1 hour of freezing, take the brownie sheets out and cut into uniform rectangles the size of ice cream sandwiches (smaller ones are more manageable). Carefully spoon a thick layer of ice cream onto half the pieces, then lightly place another brownie piece on top. The ice cream will not be set yet, so don’t squeeze down with the top piece.
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Put the sandwiches back in the freezer to freeze fully, for several hours.
Note
Recipe Author: Meadow Hall
Complimentary Recipe:
Cottage Berry Whip
