Homemade Ice Cream Sandwiches

by Emily
from Virtuous Daughters, May 2004~Volume 4, Number 2

• ¾ cup butter            
• ¾ cup unsweetened cocoa powder     
• 1 ½ cups sugar
• 3 eggs                      
• 2 tsp. vanilla                                  
• 1 ½ cups flour
• pinch of salt              
• 1 quart of chocolate chip ice cream, softened

 
Preheat oven to 350. Line bottom & sides of 9 x 13 pan with foil. Lightly grease foil. Melt butter in saucepan over medium heat. Remove from heat and add cocoa. Whisk until smooth. Add sugar and continue whisking until well blended. Let mixture cool for 2 minutes. Add eggs & vanilla and whisk until blended. Add flour & salt. Using spatula, stir until the batter is blended. Scrape sides as needed.

Scrape batter into pan and spread evenly. Bake until toothpick in center comes out clean, about 20 minutes. Place on cooling rack to cool completely. Using ends of foil, lift brownie from pan and place on cutting board. Cut brownie in half lengthwise. Carefully loosen both halves from foil. Using spatula, spread ice cream over half of brownie. Top with other half. Wrap in foil. Freeze until hard, about 6 hours. Peel away foil and cut into 8 to 10 sandwiches. Serve immediately.