BROWNIE RASPBERRY SWIRL ICE CREAM SANDWICHES #desserts #sweets

These sandwiches can be delighted in like conventional frozen yogurt sandwiches and eaten by hand, or on the grounds that they're so considerable, you can cut them and plate them and serve them all extravagant like with a blade and a fork. Give them a shower of chocolate sauce or a touch of whipped cream, and you have one flawless treat! After around 5 minutes out of the cooler, they're the ideal surface still strong, yet relaxed a piece, with only a trace of melty frozen yogurt around the edges.

I added a little liquor to the raspberry twirl, which lights up the flavor and shield it from being hard and frosty. (No one needs frosty raspberries messing up their something else marvelous frozen yogurt sandwich.) You can get innovative by subbing your preferred kind of frozen yogurt, or trading out the raspberries for another berry. Might I propose blueberries, to pay tribute to Tobias' fixation on the Blue Man Group?

We were truly fixated on these at my home, and frequently ended up shaving off an edge to have only a taste more. I would make like George Sr and have an adoration illicit relationship with these, and I may very well accept Lucille's recommendation and wed a frozen yogurt sandwich, as well. These Brownie Raspberry Swirl Ice Cream Sandwiches are somewhat extraordinary, somewhat one of a kind, and a ton of delightful, absolutely deserving of a relationship. Just yum!

Also Try Our Recipe : Oreo Delight with Chocolate Pudding

INGREDIENTS
FOR THE BROWNIES:

• 4 large eggs at room temperature
• 3 3/4 oz dutch-processed (alkalized) cocoa powder (1 1/4 cup)
• 1 tsp salt
• 1 tsp baking powder
• 1 tbsp vanilla extract
• 8 oz unsalted butter (1 cup)
• 15 3/4 oz granulated sugar (2 1/4 cups)
• 6 1/4 oz all-purpose flour (1 1/2 cups)

FOR THE RASPBERRY SWIRL ICE CREAM:

• 12 oz frozen raspberries defrosted (can substitute fresh berries)
• 1/4 cup granulated sugar
• 1 tbsp Chambord other raspberry liqueur, or vodka (optional)
• 2 quarts vanilla ice cream slightly softened but not melted

INSTRUCTIONS
TO MAKE THE BROWNIES:

1. Preheat the oven to 350 F (176 C). Line two 9x13-inch pans with foil so that it extends up and over the sides. Spray the foil with nonstick cooking spray, and set aside for a moment.
2. Crack the eggs into the large bowl of a stand mixer, and add the cocoa powder, salt, baking powder, and vanilla extract. Beat them on medium speed with a paddle attachment until smooth.
3. Place the butter in a medium saucepan over medium heat, and stir with a rubber spatula as the butter melts. Once melted, add the sugar and continue to stir just until the sugar melts a bit, gets glossy, and small bubbles start to appear on the sides of the pan. Don't let the butter come to a boil.
4. Take the pan off the heat, and add the hot butter to the egg mixture in the mixing bowl. Mix until smooth. Finally, add the flour and mix again until the flour streaks disappear. Finish by scraping down the bottom and sides of the bowl with a spatula. Divide the batter evenly between the two pans, and spread it into an even layer. (It will be thin.) If you're using a kitchen scale, you'll use 1 lb 3.5 oz for  each pan.
5. Bake the brownie layers at 350F for 14-15 minutes, until the edges have started pulling away from the sides of the pan, and a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the brownies cool on a wire rack for about 15 minutes, then refrigerate them until chilled.

ICE CREAM SANDWICH ASSEMBLY:

1. Combine the defrosted raspberries, granulated sugar, and Chambord in a bowl. (The alcohol is optional, but it helps keep the raspberry swirl softer and less icy.) Mash with a potato masher or fork until very juicy, and the berries are broken up into coarse pieces.
2. Spray a 9x13 pan with nonstick spray, and press a layer of plastic wrap into the pan so that it extends up and over the sides. (The spray helps the plastic wrap stick to the pan.) Scoop the softened ice cream into the pan, and mash it into an even layer. Use a butter knife to scrape deep furrows into the top of the ice cream, then spoon the raspberry puree into the furrows. Swirl the puree and ice cream around a bit with a butter knife, but don't mix too much, otherwise you'll lose the pockets of berries and all the ice cream will turn pink. Smooth the top of the ice cream. Refrigerate the pan of ice cream until firm, at least 1 hour.
3. When the ice cream is firm and the brownie layers are chilled, remove the ice cream from the pan using the plastic wrap as handles. Flip it upside-down onto one layer of brownie in its pan, and peel off the plastic wrap from the back. Remove the second brownie layer from its pan, peel off the foil, and slide it on top of the ice cream in the pan. Press gently so it adheres. Freeze for at least another 30 minutes, until the brownie layers are firm enough to cut cleanly.
4. Remove the block of brownies/ice cream sandwiches from the pan using the foil as handles. Use a large sharp knife to cut it into 12 ice cream sandwiches. Store sandwiches in an airtight container in the freezer until ready to eat, and for best taste and texture, let them sit at room temperature for 5 minutes before eating.

For More Details : bit.ly/305o0YX

Read More Our Recipe : Boozy Whipped Coffee