Gourmet & Gluten Free Brownie Ice Cream Sandwiches
Image courtesy of Broma Bakery
Directions
1) Preheat oven to 350°. Grease a silpat or parchment lined baking sheet (yes, grease! these cookies stick easily, so you’ll need a little something extra).
2) Mix together the confectioner’s sugar, cocoa powder, and salt. Whisk in the egg whites and vanilla extract until well combined. The consistency should be like a thick brownie batter. Stir in chocolate chips.
3) Using a 2 oz scoop, scoop the batter onto baking sheet, keeping 1½ inches apart. Bake for 9-10 minutes, until the cookies are shiny. Allow to cool for 10 minutes before placing on wire rack to cool completely. Makes about 12 cookies.
4) To make the ice cream sandwich cookies, use a sharp serrated knife to cut the pint of ice cream into 6 equal disks. Do not remove the packaging until after you cut your ice cream disks- this will help to keep the ice cream together without melting!
5) Sandwich ice cream disks with two cookies. Repeat with remaining ingredients, then place in freezer for about 20 minutes.
If you like, melt the dark chocolate over a double boiler and dip the sandwiches into the melted chocolate. Sprinkle with nuts and voila- you’re all done!
INGREDIENTS:
2 pints Udderly Ridiculous Wine & Dark Chocolate Ice Cream
Brownie:
3 cups confectioner’s sugar
1 cup minus 2 tablespoons unsweetened cocoa powder
1 teaspoon salt
4 large egg whites, room temperature
1 teaspoon vanilla extract
1 cup chocolate chips
Optional:
3/4 cup dark chocolate, chopped
1/4 cup chopped walnuts