Ice Cream Sandwiches

Ice Cream Sandwiches
Recipe from Melanie Hamilton
Picture from www.womansday.com

Recipe Ingredients

2 boxes (19.8 oz each) family-style dark chocolate fudge brownie mix

1 1/2 containers - 1.5 quart each vanilla ice cream ( let sit at room temp for 12 min)

Recipe Preparation

1. Line two 15 x 10 x 1-in. baking pans with nonstick foil, leaving a 2-in. overhang on each short end.

2. Prepare each box brownie mix separately. Use cake like brownie instructions. Bake as directed.

3. Lifting foil by ends, place brownies onto a baking sheet; cover. (Brownies can be stacked with foil in between.) Refrigerate or store at room temperature until ready to assemble.

4. Reline one baking pan with nonstick foil. Scoop ice cream into pan, spreading evenly. Freeze 3 hours or overnight until firm.

5. To assemble: Place one sheet of brownies on baking sheet. Invert ice cream onto brownies; remove foil from ice cream. Invert remaining sheet of brownies on top; peel off foil. Cover with plastic wrap; freeze until serving.

6. To serve: Cut in 10 rows lengthwise and 3 crosswise to make thirty 3 x 1 1/2-in. rectangles. Garnish plates with blueberries if desired.

Planning Tip: Brownies can be baked up to 1 week ahead and frozen. Ice cream sandwiches can be assembled up to 1 week ahead; wrap well and freeze.