Brownie Raspberry Swirl Ice Cream Sandwiches
These Brownie Raspberry Swirl Ice Cream Sandwiches bring together the richness of chocolate, the creaminess of vanilla, and the bright tang of raspberries in a delightful treat. As you cut through the layers, the fresh aroma of cocoa mingles with the fruity scent of berries. Serve these delectable desserts to delight both family and friends, or enjoy them as a solo indulgence, basking in the sheer joy of homemade goodness.
- Prep Time: 15 minutes
- Cook Time: 14–15 minutes
- Total Time: 30 minutes
Ingredients
- 4 large eggs, at room temperature
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 cup unsalted butter
- 2 1/4 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 12 oz frozen raspberries, thawed (or fresh)
- 1/4 cup granulated sugar (for raspberry swirl)
- 1 tablespoon Chambord, raspberry liqueur, or vodka (optional)
- 2 quarts vanilla ice cream, slightly softened
- Nonstick cooking spray
Instructions
- Preheat the oven: Set it to 350°F (176°C). Line two 9×13-inch pans with foil and coat with nonstick spray.
- Prepare the brownie batter: In a stand mixer, blend the eggs, cocoa, salt, baking powder, and vanilla until smooth.
- Melt the butter: In a saucepan, melt the butter. Stir in the sugar and heat without boiling. Look for glossy, bubbly edges.
- Combine mixtures: Pour the warm butter-sugar mix into the egg blend. Mix until smooth, then fold in the flour.
- Divide and bake: Spread the batter evenly into the pans. Bake for 14–15 minutes until edges pull away slightly. Cool, then chill in the fridge.
- Make the raspberry swirl: Mash thawed raspberries with sugar and optional liqueur until chunky.
- Prepare the ice cream layer: In a lined third pan, spread softened ice cream. Drag a knife to form lines. Spoon raspberry sauce into grooves and swirl gently. Freeze until solid.
- Assemble sandwiches: Place the ice cream layer onto one brownie sheet, peel plastic away. Top with the second brownie layer.
- Final freeze and serve: Freeze the block for 30 minutes. Cut into sandwiches using a sharp knife.
Notes
- Brownie texture: Ensure not to overbake; look for edges that pull away slightly.
- Swirling technique: Don’t overmix the raspberry into the ice cream; gentle swirls keep flavors distinct.
- Cutting cleanly: Use a sharp knife dipped in hot water for smooth cuts.