The last few days of July down here were the hottest consecutive days in a long while. Nothing but clear blue skies, 27C heat for days in the middle of winter. That’s how I thought these ice cream sandwiches should be enjoyed. But obviously the next day of making these, the new month of August brought upon a new change of weather- one that completely destroyed my image of frolicking on sun-warmed green grass soothing my throat with cold treats in the form of these ice cream sandwiches. Instead, these were enjoyed indoors as there’s crazy wind outside, in pjs and me barely able to suppress bringing them upstairs to enjoy while under the warm blanket of my bed… But you know, any day’s good for ice cream. Aaaand it is winter… I’m expecting too much from nature. The only good thing though, these probably wouldn’t have lasted half the time they did during the photo session if it was summer. So I’m grateful these didn’t capture as brownie + biscuits + ‘custard’ + berries but actually resemble ice cream sandwiches…
I’ve also got an exciting news to share with ya’ll- I got a new job at Williams Sonoma! Having them expand to Australia was enough to make me giddy, but working there would be a dreaaam! I’ve worked in a similar cookware/homewares store before during last christmas period and loved it and I think being in that kind of aesthetically pleasing, food related props-concentrated workplace is just the best. In combination with working at an awesome artisanal gelato store that continue to impress me with their experimentation of new flavours, I am truly grateful and looking forward to how much inspiration I can absorb from the new job and apply it to the blog here in terms of new recipes and improving my eye for food styling via props. Of course… studying at uni is important for me too so I made a real solid deal with myself that I really must be time efficient in my studies, and while in class- acccctually listen and take notes so that I need not spend hours cramming all the content later on. I can do it, right? Right. LET’S DO THIS SEMESTER 2. 1 out of 13 weeks down. Phew.
These ice cream sandwiches are dead easy as they consist of a one-bowl brownie recipe instead of the more traditional chocolate ‘biscuit’ type where you have to roll out the dough and cut it into pieces before baking, spreading ice cream onto a shallow container and cutting them to fit the biscuits before sandwiching them. These definitely have room to be as fancy as you want, whether you make the ice cream flavour more indulgent, make different fruit compotes or you could dip them in melted chocolate or add nuts, crushed biscuits or sprinkled to the ice cream sides. They would be great for parties too as you can make them way ahead of time!
Brownie Ice Cream Sandwiches with Berry Compote
For the brownie layer:
- 1/2 stick (57 g) of unsalted butter, cut into cubes
- 40g dark chocolate, finely chopped
- 1/4 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 large egg
- 1/2 tbsp of ground espresso beans
- 1/2 tsp of vanilla extract
- 1/3 cup (40 g) of all-purpose flour
- 1 tbsp of cocoa powder
- 1/4 tsp of fine sea salt
1. Line a 8×8-inch (20cm) square baking pan with parchment paper, extending it up two sides. Butter the parchment and exposed sides of the pan or spray them with a nonstick cooking spray. Preheat oven to 175C/350F. Combine semi-sweet chocolate and unsalted butter in a large microwave-proof bowl. Heat in 30 second bursts until the ingredients have melted.
2. Add the granulated sugar, brown sugar, large eggs, ground espresso beans and vanilla extract. Whisk until it’s smooth and slightly fluffy.
3. Sift all-purpose flour, cocoa powder and fine sea salt into the bowl. Fold in the ingredients together with a spatula or whisk until smooth. Pour into prepared pan and bake for 12-15 minutes until a toothpick comes out clean when inserted at the centre.
4. Transfer hot pan straight to the freezer and chill until cold and firm, about 20 minutes.
For the berry compote:
- 1 1/2 cup of berries (I used mostly blueberries and a few blackberries)
- 2 tbs sugar (depends on how tart your berries are)
- 1 tbs lemon juice
- 1 tsp cornflour
1. Combine the berries and sugar together and heat over medium heat until sugar dissolves. Mash the berries using a potato masher to release the juices. Stir frequently and simmer for 2 minutes.
2. Combine the lemon juice and cornstarch together to form a smooth paste. Add into the berries and bring the whole mixture to a boil and boil for 1 minute, it should thicken. Transfer to a bowl and chill for at least an hour or until needed.
- about 16 saltine crackers to layer the tops (have extra just in case some break apart!)
- 1 tbs butter, melted
- 1.5L ice cream of your choice, softened
- berry compote
- brownie base
1. Preheat oven to 170C/350C and brush the crackers with melted butter and bake for about 5-10minutes until golden brown. Let cool.
2. Scoop ice cream on top of the chilled brownie base and using a spatula, spread into an even layer. Spoon the berry compote on top of the ice cream layer and spread evenly. Arrange the crackers to fill as the last layer of the ice cream ‘sandwich’, pressing down slightly. Freeze for at least 4 hours or overnight before cutting into squares and serving. Will keep for up to one week, frozen.
Recipe adapted from various sources: Deb, Mandy, Donna Hay and Kylie
That’s a wrap for this post, hmmm still not sure what I’m going to cook this week but I have been wanting to make black bean burgers or chorizo rolls for a long while… I’ll keep you postedTake care and have a lovely week guys!