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Chocolate Sea-Salt Brownie Ice Cream Sandwiches
Credit:
Con Poulos
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Makes 10
Ingredients
Ingredient Checklist
1 cup unbleached all-purpose flour
1/4 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon kosher salt (we use Diamond Crystal)
6 ounces semisweet chocolate, such as Baker’s, chopped (1 1/2 cups)
1/2 cup vegetable shortening, melted
1 teaspoon pure vanilla paste or extract
2 large eggs
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
Flaky sea salt, such as Jacobsen, for sprinkling
2 pints assorted ice cream, such as pistachio, caramel, chocolate, and berry swirl
Cook's Notes
These cookies can be baked, cooled, and stored in an airtight container at room temperature for up to two days.
Gallery
Chocolate Sea-Salt Brownie Ice Cream Sandwiches
Credit:
Con Poulos
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Makes 10
Gallery
Chocolate Sea-Salt Brownie Ice Cream Sandwiches
Credit:
Con Poulos
Chocolate Sea-Salt Brownie Ice Cream Sandwiches
Credit:
Con Poulos
Chocolate Sea-Salt Brownie Ice Cream Sandwiches
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Makes 10
Recipe Summary
prep: 45 mins
total: 2 hrs 20 mins
Yield: Makes 10
prep: 45 mins
total: 2 hrs 20 mins
prep:
45 mins
total:
2 hrs 20 mins
Yield: Makes 10
Makes 10
Ingredients
Ingredients
- 1 cup unbleached all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt (we use Diamond Crystal)
- 6 ounces semisweet chocolate, such as Baker’s, chopped (1 1/2 cups)
- 1/2 cup vegetable shortening, melted
- 1 teaspoon pure vanilla paste or extract
- 2 large eggs
- 2/3 cup packed light-brown sugar
- 1/3 cup granulated sugar
- Flaky sea salt, such as Jacobsen, for sprinkling
- 2 pints assorted ice cream, such as pistachio, caramel, chocolate, and berry swirl
Directions
Preheat oven to 350°F, with racks in upper and lower thirds. Line 2 baking sheets with parchment. In a bowl, whisk together flour, cocoa, baking powder, and kosher salt. Melt chocolate in a heatproof bowl set over (but not in) a pot of simmering water, or in the microwave, stirring every 10 seconds.
Stir in shortening and vanilla to combine. Beat eggs with both sugars on medium-high speed until pale, fluffy, and doubled in volume, about 5 minutes. Gently fold in flour and chocolate mixtures, alternating in two additions each, just to combine (do not overmix).
Scoop 1-ounce (2-tablespoon) balls of dough; transfer to prepared sheets, spaced 2 inches apart. Sprinkle tops with flaky salt. Bake, rotating sheets and rack positions halfway through, until cookies spread and dome, with small cracks beginning to form on tops, 8 to 10 minutes. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
Meanwhile, temper ice cream in refrigerator until softened but not melting, about 20 minutes. Sandwich 1/4 cup ice cream between 2 cookies; repeat with remaining ice cream and cookies. Freeze until ice cream is firm, at least 1 hour, then transfer to a freezer bag to store up to 1 week.
Cook's Notes
These cookies can be baked, cooled, and stored in an airtight container at room temperature for up to two days.
Cook’s Notes
These cookies can be baked, cooled, and stored in an airtight container at room temperature for up to two days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Chocolate Sea-Salt Brownie Ice Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
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All Reviews for Chocolate Sea-Salt Brownie Ice Cream Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
