These ice-cream sandwiches start with peanut butter swirled kettle corn ice-cream sandwiched between super fudgy dark chocolate brownies. They are absolutely perfect for your Labor Day picnic (or any time for that matter!).Growing up, I spent my summers going to the local water park sliding down water slides and floating in the lazy river.
Sometime in the middle of the day, I'd need an ice-cream sandwich from the concession stand to help cool me down and give me the energy to stand in those super long lines.
You know the one's I'm talking about...the soft, thin chocolate wafer with vanilla ice-cream in the middle?
The perfect summer-time treat if you ask me.
I must say, I still adore those tasty little treats, but now that I'm all grown up, I thought I'd up the ante a little bit.
You start with a basic brownie recipe baked in two different 9 inch square pans. After your favorite flavored ice-cream softens a bit, you spread it over one of the brownie layers right there in the pan, then swirl in some peanut butter. Top that melty sweet goodness with the other brownie layer then pop in the freezer and allow the chill for a few hours.
Slice these babies up and they're ready to serve.
I drizzled mine with warm dulce de leche.
Peanut Butter Swirled Kettle Corn Brownie Ice-Cream Sandwiches
2 sticks unsalted butter
1 3/4 cup granulated sugar
1 1/4 cup dark cocoa powder (I used dutch-processed)
1 tsp Kosher salt
1 1/2 tsp vanilla extract
3 large eggs
3/4 cup all-purpose flour
1 1/2 quart favorite flavor ice-cream (I used kettle corn)
1/2 cup peanut butter (smooth or crunchy)
Preheat oven to 350 degrees F.
Butter two 9 inch square metal pans and line with parchment.
Melt butter over a double boiler. Once butter is melted, whisk in sugar, cocoa powder, salt, and vanilla. Off the heat.
Stir in eggs one at a time until each is fully incorporated. Fold in the flour.
Divide batter evenly into two pans. Bake in oven for 12 minutes. It's important not to over bake, as you want these to remain moist and chewy.
Remove from oven and cool to room temperature.
Allow ice-cream to sit at room temperature for about 15 minutes, or until slightly softened.
Spread ice-cream over one of the brownie layers in the pan. Dollop on peanut butter by the tablespoon then gently swirl with a knife.
Remove remaining brownie layer from pan and place on top of the ice-cream mixture, gently placing even pressure.
Place in freezer for at least 3 hours, or overnight.
Remove from freezer and slice into eighths, as pictured. From here, I ended up slicing each eighth in half as my guests claimed they were too big...I didn't realize there was such a thing!
I warmed up some prepared dulce de leche I had on hand and drizzled it on top.
Then I watched these ice-cream sandwiches perform a world record disappearing act.