Welcome to a delightful twist on a classic favourite with my Pistachio Brownie Ice Cream Sandwich. This recipe, a unique combination of rich brownies and creamy pistachio ice cream, became an instant hit in my kitchen. For those who adore brownies, you’ll find this creation elevates the humble brownie to a new level of indulgence.
As a variation of my popular Pistachio Rose Brownie, which adds a Middle Eastern touch, this recipe takes the brownie experience further. In winter, I often pair it with a warm cup of Sahlab, a comforting Middle Eastern beverage. The Brownie Ice Cream Sandwich is not just a dessert; it’s an experience, blending the warm, chocolatey goodness of brownies with the cool, refreshing twist of pistachio ice cream.
For pure brownie lovers, don’t hesitate to try the brownie part of this recipe on its own. The quantities are slightly different, but the result is just as satisfying. You might also enjoy my small bar brownies, drizzled with caramel sauce – a simple yet decadent treat.
But the real star is when these brownies meet the swirls of pistachio sauce in the ice cream, finished off with a sprinkle of pistachios, leaving you utterly satisfied. It’s a combination that’s hard to resist, and I can almost guarantee no one opts for just the brownie after trying this sandwich. It’s the perfect blend of textures and flavours, making it a favourite from the first bite.
For this recipe, I used a brownie pan with a removable insert, ideal for pre-slicing brownies. However, I didn’t use the insert for this particular recipe. It’s a versatile option for any brownie lover!
Step 1:
Preheat your oven to 180°C (350°F) and line your baking tin (40 x 25 cm) with parchment paper, making sure to leave an overhang for easy removal.
In a heatproof bowl, combine dark chocolate chips, unsalted butter, brown sugar, and caster sugar. Melt over a double boiler, stirring until smooth. Let the mixture cool.
Step 2:
Mix in vanilla extract, cocoa powder, baking powder, and cornflour. Then, incorporate the eggs one at a time, followed by gently folding in the flour. Finally, mix in the broken milk chocolate pieces.
Step 3:
Bake First Batch: Pour half the batter into the prepared tin. Bake for 15-20 minutes, then let cool. Remove from the tin and set aside.
Bake Second Batch: Prepare the tin again, pour in the remaining batter, and repeat the baking process.
Step 4:
Let the vanilla ice cream soften slightly. Add Pistachio Paste and fold in to create a marble effect. Place the ice cream back in the freezer until you're ready to assemble.
Note: You will need to let the ice cream soften slightly again when assembling."
Step 5:
Place one slab of brownie at the bottom of the same lined tin.
Spoon the semi-frozen pistachio ice cream over the brownie layer, smoothing it out. Place the second brownie slab over the ice cream layer. Place the tin in the freezer until the entire dessert is firm.
Step 6:
To Slice: Once frozen, lift out the giant brownie sandwich using the parchment paper overhang. Cut into individual sandwich portions, or slice directly in the tray if preferred. Keep the portions in the freezer until ready to serve.
Remove the brownie ice cream sandwiches from the freezer and let them sit for about 5 minutes to soften slightly for easier eating.
Crispy vegetarian spring rolls with a savoury sautéed vegetable filling. Perfect for snacks or appetisers, and easy to freeze for later!
Refreshingly sweet and tangy Mango Salad with Yogurt Honey Dressing and pine nuts. Perfect for summer barbecues and roasts.
