Peanut Butter Brownie Ice Cream Sandwiches

Take the ice cream out of the freezer and leave it out on the counter while you make the brownies.

Preheat the oven to 350F and grease and line a 9×13 baking pan with parchment paper, allowing the paper to hang over the two longest sides of the pan.

Combine the flour, cocoa powder, and salt in a small bowl and set aside.

To a microwave safe bowl, add the butter, chopped chocolate, and oil. Heat in 30 second intervals until melted, stirring between each time and ensuring it’s well blended. It shouldn’t take more than 90 seconds total. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment (or with a hand mixer), whisk the sugars and egg until pale and frothy (mixing on high for about 5 minutes). Then mix in the vanilla.

Turn the speed down to medium-low and pour in the chocolate in a slow and steady stream.

Once combined, remove the bowl from the stand and fold in all of the dry ingredients.

Evenly spread the batter into the 9×13 pan and bake for 15 minutes. Remove from the oven and drop the pan against the counter about 5 times to flatten them out. Then continue to bake for another 10 minutes. Drop them against the counter again and allow to cool at room temperature for about 20 minutes. Transfer the pan to the fridge and chill for 1 hour.

Right when you place the brownies in the oven, prep the ice cream. Transfer the softened ice cream into a large bowl. First fold in the chopped peanuts until evenly distributed. Then, pour in ribbons of the melted peanut butter and gently fold a couple times to incorporate. The goal is to have swirls of peanut butter all throughout.

Transfer the bowl back to the freezer while the brownies continue to bake.

At this point, the brownies should be in the fridge and the bowl of prepped ice cream in the freezer. Once the brownies are completely chilled, take both out of the fridge/freezer.

Lift the brownies out of the pan by using the parchment paper. If it’s sticking, run a knife along the corners and sides and try lifting them out again. Place on a cutting board and slice right down the middle, width wise.

Move half of the brownie off to the side and lift the remaining brownie (still on the parchment paper) back into the pan, pushing it up against one side.

By this point, the ice cream should be softened. Give it a good mix to even out the consistency. It should be soft enough to spread, but not too runny. If it’s too thin, it will smoosh out the sides of the brownie layers.

Spread an even layer onto the brownie that’s in the pan. Then, lift the other half of brownie on top. It’s ok if it breaks a little, it will all come back together once chilled. Now it should look like the second picture in this post.

Place the pan in the freezer for at least 2 hours, uncovered. The ice cream should be rock solid before slicing.

To slice, you could use a heart shaped cutter or just slice them into squares. For the cutter, if yours isn’t equal to the depth of the 3 layers, press it in as far as you can. Then, remove the cutter and use a sharp knife to cut around the stencil. If it’s difficult, dip the knife in warm water before slicing. Remove the hearts once all of them have been cut.

Place the sandwiches back in the freezer while you prep the toppings.

Melt the chocolate by following the instructions on the Dolci Frutta container. It shouldn’t take more than 90 seconds.

When the Dolci Frutta chocolate is melted and the peanuts have been chopped, take the sandwiches out of the freezer.

Dunk half of each sandwich in the chocolate and immediately sprinkle on the peanuts. The shell hardens fairly quickly, so the peanuts only stick when it’s still warm.

Place them on a small baking sheet or large plate lined with wax paper. Place the sandwiches back in the freezer to completely set (about 20 minutes) then dig in!

Store the remainder in the freezer, individually wrapped in plastic wrap. They will keep up to 30 days. Enjoy!