Creamy, homemade butter pecan ice cream sandwiched between chewy, chocolatey, frozen brownies – a guaranteed cure for winter-darkness doldrums!
Store-bought ice cream sandwiches have the right idea – it’s fun to eat ice cream with your hands. The problem is that the outside layers of the store-bought variety leave much to be desired. We wanted a delicious brownie that would be more than just an edible barrier between ice cream and hands. So we created a not-too-thick brownie that retains its chewiness when it’s frozen. For the ice cream filling, we chose butter pecan to add the texture and flavor of the nuts we like best in brownies. Turned out to be the best ice cream sandwiches we’ve ever had!
Brownie & Butter Pecan Ice Cream Sandwiches
- 2 oz. semi-sweet chocolate chips
- 1/2 stick unsalted butter
- 3 eggs
- pinch salt
- 1 3/4 cups granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup all-purpose flour
- butter pecan ice cream (see recipe below)
- Preheat oven to 350 degrees F. Line two 9″ x 5″ x 3″ loaf pans with foil. Butter the foil. Set pans aside.
- Melt chocolate and butter in a double boiler over simmering water. Mix completely. Let mixture cool slightly.
- Beat eggs and salt in a mixing bowl.
- Gradually beat in sugar and vanilla.
- Mix in cooled chocolate.
- Mix in flour.
- Pour half of the batter in each loaf pan.
- Bake for 25 minutes. Brownies are done when a toothpick inserted in the center comes out clean. Let cool for about 15 minutes.
- Gently lift brownies with foil out of loaf pans and place in freezer.
- Place one of the empty loaf pans in freezer.
- Scoop out several scoops of butter pecan ice cream* into a bowl. We used about six.
- Stir ice cream with a rubber spatula to soften a little. You want ice cream to be spreadable, but not soupy.
- Retrieve one brownie and frozen loaf pan from freezer.
- Place brownie back into loaf pan.
- Spread all the ice cream evenly on brownie.
- Retrieve second brownie from freezer. Remove foil.
- Press second brownie atop the ice cream layer. Place sandwich in freezer to set, about 30 minutes.
- Remove sandwich from pan and place on cutting board. Using a sharp knife, slice sandwich into slices of desired size.
- Let sit for about 5 minutes to slightly thaw before serving.
*If you want a top notch filling for this sandwich, try making your own butter pecan! Here’s how:
Butter Pecan Ice Cream
- 1 stick unsalted butter
- 1 cup pecan halves, chopped slightly
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup granulated sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- Melt butter in a heavy pan over low heat.
- Add pecans and salt and sauté, stirring constantly until pecans start to brown.
- Set pecans aside to cool. Leave melted butter in pan.
- Whisk eggs until light and fluffy.
- Whisk in sugar a little at a time until completely blended.
- Pour in cream and milk and whisk to blend.
- Add reserved melted butter from pan. Mix well.
- Complete by following the directions of your ice cream maker or method. Add buttered pecans near the end of the ice cream maker’s cycle, when the ice cream has thickened.