Brownie Ice-Cream Sandwiches

Perfect for any occasion, but especially on the 4th of July! This recipe is fairly easy to make and can be made well in advance. You can freeze these treats for up to 1 month.


Makes 16 ( 5 points + )

• 3 squares unsweetened chocolate, chopped
• ⅓ c. butter, cubed
• 1 c. sugar
• ¼ tsp. salt
• ¼ tsp. vanilla 
• 2 eggs
• ¼ c. flour
• 1.5 qt. low-fat vanilla ice-cream in a rectangular box ( such as Breyer's )

Preheat oven to 350. Spray a jelly roll pan with nonstick spray. Line pan with parchment paper or wax paper. Spray paper.


Place chocolate and butter in a saucepan over medium low heat. Stir until chocolate is melted. Remove from heat. Stir sugar, salt and vanilla into chocolate mixture. Whisk in eggs, one at a time, until blended. Stir in flour just until mixed. Scrap onto prepared sheet. Spread batter over parchment paper to create a smooth, even, very thin layer.


Bake in the center of oven until brownie appears shiny and is firm, but slightly undercooked, about 8 minutes. Remove from oven and cool in pan, about 30 minutes. Run a knife along edges of pan. Cut brownie in half making two long rectangles.
Place pan in freezer for 5 minutes.
Remove from freezer and gently lift brownie and , using a schissors, cut the parchment separating the rectangles. Place 1 brownie, top-side down on a cutting board or counter. Peel off parchment. Open box of ice cream Slice off 5 even slices and arrange on top of brownie. Peel parchment from bottom of remaining brownie and place on top of ice cream, Pat down fimly. With a sharp knife, score top of brownie into 16 rectangular pieces ( cut 8 x 2 ). Freeze for at least 3 hours or until firm. Remove from freezer and using a serrated knife, cut into 16 sandwiches. Individually wrap each sandwich in plastic wrap.


from "Chatelaine"