Cherry Brownie Ice Cream Sandwiches
Fudge brownies filled with a thick layer of vanilla ice cream, chocolate ice cream, and homemade cherry jam.
Ingredients
Fudge Brownies
- 180 g semi-sweet chocolate chips (1 c.)
- 24 g dutch processed cocoa powder (¼ c.)
- 200 g granulated sugar (1 c.)
- 90 g vegetable oil (¼ c. + 3 tbsp.)
- 2 eggs
- 60 g all purpose flour (½ c.)
- ½ tsp. salt
Cherry Jam & Filling
- 140 g dark red cherries fresh or frozen, pitted (1 c.)
- 50 g granulated sugar (¼ c.)
- zest of 1 small lemon
- 2 tbsp. freshly squeezed lemon juice
- 1 tsp. corn starch
- 240 g vanilla bean ice cream (½ pint / 1 c.)
- 240 g chocolate ice cream (½ pint / 1 c.)
Instructions
Fudge Brownies
- Preheat the oven to 350°F / 175°C. Butter and line an 8" square pan with parchment paper.
- In a medium sized microwave safe bowl, melt the chocolate chips in 30 second intervals, stirring between each interval, until the chocolate is completely melted and smooth.
- Add in the cocoa powder, sugar, and oil and mix until smooth.
- Add in both eggs and mix vigorously for 1-2 minutes until well combined.
- Add in the flour and salt. Use a rubber spatula to lightly fold the flour into the ingredients just until no flour streaks remain.
- Pour the brownie batter into the prepared pan. Bake for approximately 20-25 minutes, until the brownies are set on the outsides and only ever so slightly jiggle in the middle.
- While the brownies are baking, make the cherry jam.
Cherry Jam
- Add the cherries, sugar, lemon zest & 1 tbsp. of lemon juice to a small saucepan. Set the mixture over medium heat, stirring occasionally. Lightly mash the cherries as they soften.
- In a small bowl, mix together the corn starch and the remaining 1 tbsp. of lemon juice. Allow the cherry mixture to come to a simmer. Then, while constantly stirring the jam, pour in the corn starch slurry. Continue to mix the jam until it thickens, then remove it from the heat.
- Set the jam aside until you're ready to assemble the bars. Allow the brownie to completely cool to room temperature before assembling the bars.
- Pull out the ice cream ~10 minutes before using it to allow it to soften.
- Once the brownies have cooled to room temperature, slice them in half to get two even pieces.
- Line a 8x4" loaf pan with plastic wrap. Place on half of the brownie upside down into the pan (you may have to press it gently into place.)
- Top the brownie with half of the ice cream, alternating scoops of vanilla and chocolate. Then smooth it into an even layer. Add all of the cherry jam on to the ice cream and use a knife to swirl it into the ice cream.
- Add the remaining ice cream on top and smooth it into an even layer. Top the ice cream with the other half of the brownie, face up. Cover the loaf pan with plastic wrap and leave it in the freezer to set for at least 4 hours.
- Once the bars have set, remove them from the pan, slice them*, then serve and enjoy!
Notes
Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Loaf Pan | Oven Thermometer | Loaf Pan I used for assembly | Cordless Hand Mixer
*If you're having trouble lifting the bars out of the loaf pan, wait 5-10 minutes, wedge a non-metal spatula (to avoid scraping the pan) between the bars and the pan to loosen it from the pan, then try again. To make slicing the bars a little easier, I recommend taking them out to sit at room temperature for 5-10 minutes before slicing into them. You can also fill a tall cup with hot water and dip a knife into the hot water before slicing.
Estimated calories are based on slicing the bar into 8 long slices. You can cut the loaf down the center as well to get 16 smaller brownie ice cream bites.
Nutrition
Serving: 1sliceCalories: 541kcalCarbohydrates: 70gProtein: 7gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 66mgSodium: 185mgPotassium: 375mgFiber: 4gSugar: 56gVitamin A: 334IUVitamin C: 4mgCalcium: 100mgIron: 3mg