Received some ice-cream molds and made this cute little sandwich ice cream stars for the kids. I used homemade vanilla and strawberry ice cream for the filling that is sandwiched between two thin layers of chocolate brownies, and it was a hit with everyone. Since I had just made the strawberry ice cream, it's a little on the soft-serve side, and you can see some of it begining to melt. It didn't get a chance though, as the kids were waiting to pounce on it just off-camera!
3/4 cup all-purpose flour
1/4 cup cocoa powder
10 Tbs. (1 1/4 sticks) unsalted butter, cut into
4 oz. unsweetened chocolate, cut into pieces
1 1/4 cups sugar
1 tsp. salt
2 tsp. vanilla extract
9 scoops of your favorite ice cream, softened
Preheat an oven to 375°F. Line an 11-by-17-inch jelly roll pan with parchment paper.
Over a sheet of waxed paper, sift together the flour and cocoa powder. Set aside.
In a heatproof bowl set over but not touching barely simmering water in a saucepan, combine the butter and chocolate. Heat, stirring often, until melted, about 4 minutes. Remove the bowl from the heat and stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour mixture over the chocolate mixture and stir just until blended.Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the brownie comes out clean, 8 to 10 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour. Using the ice cream sandwich molds, cut out 6 of each shape.
To assemble the ice cream sandwiches, snap the cookie sleeve of the mold into its corresponding base. Place 1 brownie cutout in the bottom of the sleeve. Place 1 scoop of ice cream in the sleeve and top with a second brownie cutout of the same shape. Using the press, press down on the top brownie until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Repeat to make the remaining sandwiches.
Serve the ice cream sandwiches immediately, or place them on a baking sheet lined with parchment or waxed paper, cover tightly with plastic wrap and freeze for up to 3 days. Makes 9 ice cream sandwiches.
Above Recipe from Williams-Sonoma Kitchen
Strawberry Ice Cream
1 1/2 cups heavy cream
1 1/2 cups whole milk
1 cup sugar
2 pints strawberries
1 tsp organic vanilla extract
I dumped everthing into a food processor, then into the bowl with the ice cream maker running, and it was ready in 25 mins.