Double Raspberry Brownie Ice Cream Sandwiches

I think the name of these frozen treats should be Ice Cream Wedges, but too many smart people told me that sounded like shoes. So we’ll stick to calling them sandwiches but, as you can see, there is nothing shoe-like about them. The wedge shape comes from making the sandwich layers in a 9-inch springform pan, which makes assembly remarkably easy. Plus the shape is just downright fun.

Reprinted from the book Mini Treats and Hand-Held Sweets. Copyright © 2012 by Abigail Johnson Dodge. Published by Taunton Press.

Double Raspberry Brownie Ice Cream Sandwiches

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    Ingredients

    2/3 cup unbleached all-purpose flour 2 large eggs, at room temperature
    1/2 teaspoon baking powder 1 teaspoon pure vanilla extract
    1/4 teaspoon table salt 2 containers (14 ounces each) raspberry sorbet
    12 tablespoons unsalted butter, cut into four pieces 1/2 pint fresh raspberries, rinsed and well dried
    2/3 cup unsweetened natural cocoa powder, sifted if lumpy 3/4 teaspoon finely grated lime zest
    25 tablespoons granulated sugar, divided

    directions

    Total:
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    • 1

      Position an oven rack in the center of the oven and heat the oven to 325°F. Line the bottom of two 9-inch springform pans with foil (or use a 9-inch round cake pan for one of the springform pans). Fit the bottoms into the rings and secure each clasp. Lightly grease the foil.

    • 2

      Whisk the flour, baking powder, and salt in a small bowl until well blended. Put the butter in a medium saucepan and set over medium-low heat, stirring occasionally, until the butter is melted, about 2 minutes. Slide the pan from the heat, add the cocoa powder, and whisk until the mixture is smooth. Add the sugar (1 1/2 cups) and whisk until blended. Using your fingertip, check the temperature of the batter—it should be warm but not hot. If it’s hot, set the pan aside for a minute or two before continuing with the recipe.

    • 3

      Add the eggs and vanilla and whisk until well blended. Add the flour mixture and stir with a rubber spatula until just blended. Divide the batter evenly into the prepared pans (1 1⁄4 cups or 12 1⁄3 ounces in each pan) and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 16 to 18 minutes. Move the pans to a wire rack and let cool completely. To unmold, unclasp the outer rings and remove. Carefully lift the brownie layers from the foil. Place a fresh piece of foil over one of the pan bottoms and replace one brownie layer and the outer ring and secure the clasp. Set the remaining brownie layer, top side up, on a wire rack.

    • 4

      Remove the containers of sorbet from the freezer and set on the counter. Put the raspberries, sugar (1 tablespoon), lime zest, and a pinch of salt in a small bowl and toss to coat the berries. When the sorbet is slightly softened, use a spade or metal spoon to spoon it into a medium bowl. Using a chopping and stirring motion, work the sorbet until pliable but not melted, about 1 minute. And the raspberry mixture and stir until the raspberries are partially crushed and evenly mixed into the sorbet. (If at any time the sorbet starts to melt, pop it, bowl and all, into the freezer before proceeding.) Working quickly, drop the sorbet in large scoopfuls over the brownie layer in the pan and spread evenly. Top with the second brownie layer, pressing lightly to make an even layer. Cover and freeze until very firm, about 6 hours or for up to 3 days.

    • 5

      Remove the pan from the freezer and set on the counter. Dip a small knife or metal spatula into hot tap water, wipe dry, and slide between the pan and the ice cream. Unclasp the outer ring and remove. Using the foil, lift the layers from the bottom, peel away the foil and set the layered brownie on a cutting board. Using a small metal spatula, smooth the sorbet around the edges, if necessary.

    • 6

      Dip a large knife into hot water and wipe it dry, then cut the layered brownie into 12 or 16 wedges, dipping the knife into water and wiping it between cuts. Serve immediately or wrap individually in waxed paper and return to the freezer until ready to serve or for up to 1 month.

    notes

    Do ahead

    The brownie layers can be made up to 2 days before assembling. finishing touches.

    Finishing touches

    Garnish the sandwiches: Put your chosen garnish (see list below) in a small shallow bowl. Working with one sandwich at a time and keeping the others frozen, press some of the garnish onto some or all of the sides of the sandwich and return to the freezer. Some garnish ideas finely crushed peppermint candies, finely chopped or grated bittersweet chocolate, minced crystallized ginger, finely chopped toasted pecans, crushed toffee chips, toasted sweetened coconut flakes, and crushed amaretti cookies.

    Twists

    • Use a cake pan: I’ve called for using two 9-inch springform pans because it’s the easiest way to bake and assemble these brownies. But if you don’t have two of them and you don’t want to buy more than one, you can substitute a 9-inch cake pan lined with parchment for one of the springforms and proceed as directed. Assemble in the springform, not the cake pan.
    • Use other flavors: Feel free to use any flavor store-bought ice cream or about 3 cups homemade ice cream or sorbet.

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