Peppermint Brownie Ice Cream Sandwiches


by Shoshana Ohriner, Couldn'

These refreshing peppermint ice cream sandwiches used boxed brownie mix and store bought ice cream to make the preparation quick and easy. Feel free to substitute your favorite homemade cake style brownies instead. For this recipe you will need a brownie recipe that makes a 9 x 13 pan.


1 box fudgy brownie mix, 9 x 13 pan size
3 eggs
1/4 cup coffee liqueur
1/2 cup oil
1 quart vanilla parve ice cream
1/2 teaspoon peppermint extract
1 1/2 c (180g) crushed peppermint candy


Preheat the oven to 350. Line a half sheet pan with parchment leaving a one inch overhang on each end and spray the sides well with cooking oil. Combine the brownie mix, eggs, coffee liqueur and oil and mix well. Pour into the prepared pan and spread evenly. Bake for 18-22 minutes, or until a tester comes out with moist crumbs. Let the brownie cool completely then place the pan with the brownie in the freezer. Freeze until firm, approximately 20 minutes.

Soften the parve vanilla ice cream slightly. The easiest way is to place it in the bowl of a stand mixer and use the paddle attachment to mix it for a minute or so. Once the ice cream is slightly soft add the peppermint extract and mix until thoroughly combined. Stir in the crushed peppermint candy.

Remove the brownie from the freezer and cut in half. Place one half of the brownie on a large piece of plastic wrap (it should be at least twice as big as the brownie piece). Spread the ice cream evenly on the brownie. Top with the remaining brownie half and press down well. Wrap tightly with plastic wrap and return the brownie ice cream sandwich to the freezer. Freeze until solid, at least two hours.

Remove the frozen ice cream from the freezer and cut into individual ice cream sandwiches. Wrap each one tightly in saran wrap and return them to the freezer until serving.


Yield: depends on sizes cut.

Recipes: Desserts, Ice Cream Sandwiches, Parve, Kosher

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