6 CUPS peanut butter swirl ice cream
½ CUP butter
16- OUNCE semi-sweet chocolate chips
2 CUPS sugar
2 CUPS all-purpose flour
¼ TEASPOON salt
1 TEASPOON baking powder
Pre-heat the oven to 350°F. Grease a large 18-inch x 13-inch sheet pan with butter.
Melt the butter and chocolate together in a double boiler, or carefully in the microwave, stirring regularly. Set aside to cool.
In a bowl, combine the flour, salt and baking powder.
In a separate bowl, beat the eggs and sugar together with an electric mixer, until it reaches the ribbon stage. Drizzle in the cooled chocolate mixture. Stir in the flour mixture just until combined, do not over mix. Spread the batter evenly into the greased sheet pan.
Bake the brownies for 17 to 20 minutes until the batter is set but still soft. Transfer the sheet pan to a cooling rack and let it cool for 5 minutes. Cut the brownie in half crosswise and let it cool completely in the pan and then transfer the two large pieces of brownie to a large piece of parchment paper.
Let the ice cream sit on the counter for about 20 minutes so it softens slightly, but does not start to melt.
Spread the softened ice cream evenly over one half of the brownie. Top with the other half of the brownie and push down firmly. Wrap in plastic and freeze for 2 hours.
Remove the large ice cream sandwich from the freezer and cut it into 12 rectangles or 24 squares. Place the ice cream sandwiches in a plastic container with pieces of parchment paper in between each layer or wrap each sandwich individually in parchment paper. Tape each one shut or wrap again in plastic wrap.
Freeze for at least 4 hours before serving.
PREP TIME: 30 m
COOK TIME: 20 m
FREEZING TIME: 4 h
TOTAL TIME: 4 h 50 m
SERVINGS: 24 ice cream sandwiches