Rainbow Brownie Ice Cream Sandwiches
Introduction: Rainbow Brownie Ice Cream Sandwiches
Rainbows........ Brownies........ Ice cream Sandwiches.......... Excuse me what?!?!?!?!?!
These ice cream sandwiches are so much fun to make and everyone will love them!!! The fudgy brownies are so delicious and rich with a creamy vanilla ice cream balances all the flavours perfectly. Also these are Gluten free!!!!
Plus the multicolour rainbow will brighten anyone's day and celebration. You have beautiful rainbow treats and you can make your own ice cream from scratch!!!
I hope you love these as much as we do!!! Also Happy pride month!!!
Step 1: Ingredients
Brownie 'Biscuit' layer
- 170g (3/4cup) Butter
- 1 1/2 cup Dark chocolate chips (Gluten free to make this recipe gluten free)
- 3/4 Cup Caster sugar
- 5 Extra Large eggs, room temperature
- 2/3 Cup cocoa powder
- 1/2 tsp Bicarb soda
- 2 tsp Vanilla bean paste
- Pinch of salt
Rainbow Vanilla Ice Cream
- 600g Sweetened condensed milk (cold)
- 900mL thickened cream
- 1 Tbsp Vanilla bean paste
- Pinch of salt
- Food colouring (i'm using liquid food colouring as I prefer a paler colour, if you want the colour to be vibrant then either add a lot of liquid food colouring or get gel food colouring as this is more potent.
Step 2: Equipment
- Square Baking Pan 20cm x 20cm x 5cm (8inch x8inch x2inch)
- Microwave safe bowl
- Scissors
- Butter knife
- Sieve
- Spatula
- Mixing spoons
- Measuring spoons
- Stand mixer with whisk attachment and large bowl
- Baking paper
- Glad wrap
- 5 Piping bags or ziplock bags
- 5 Mixing spoons
- 5 Mixing bowls
Step 3: Make the Brownie Bases
Place the chocolate, butter and caster sugar in a microwave safe bowl and heat in the microwave for 30 second bursts, stirring in between each burst until fully melted.
To add the eggs place them in a bowl and add a few spoons of the warm brownie mixture to the eggs and mix together then add it to the chocolate mixture. This helps to "temper the eggs" to stop them from cooking if the mixture is too hot.
Then add the vanilla bean, bi-carb soda, salt and cocoa powder (sifted) and mix until it all comes together.
Step 4: Bake the Brownies
For these brownies you want to have a specific thickness so that all the ice cream fits into your pan. 305
I am using a 20cm x 20cm x 5cm (8inch x 8 inch x 2 inch) square baking tin.
Then take 2 sheets of baking paper and cut them into long rectangles so that they can cross over each other in the pan. This will help lift out the brownies and ice cream sandwiches from the pan later.
Pour 1 and 1/3 cup of the brownie mixture into the brownie tin and spread it around the pan, then drag the knife through the mixture to even it out and remove any bubbles. Then place a square of baking paper over the top of the brownie mixture and this will help it bake evenly.
Preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) and bake for between 15-17 minutes.
When the brownies come out, while they are still hot press a tea towel over the top to make the brownie more dense and to even it out. Then let them cool for 15 minutes, remove the brownie from the pan and repeat this process to bake the other half of your ice cream sandwiches.
When they are both done place them in the freezer to cool while you make your ice cream.
Step 5: Make the Ice Cream
To make the ice cream place your thickened cream and vanilla bean into a large bowl of a stand mixer with a whisk attachment on high until it reaches firm peaks (approx 90 seconds). Then add the cold sweetened condensed milk and salt and beat on high for a few minutes until light and fluffy with firm peaks.
Step 6: Colour the Ice Cream
Separate the ice cream evenly into 5 separate bowls (roughly 1 and 1/3 cup each) and add food colouring until you reach a depth of colour you are happy with. Making red, yellow, green, blue and purple.
**Then place each colour in a separate piping or ziplock bag. To make this easier you can place the bag in a mug and stretch the bag over the mug. This helps keep the bag open while you pour in the ice cream. 567