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Brownie Ice Cream Sandwiches on a Stick

4 Ratings

0 Comments

Prep 30 min
Total 5 hr 0 min
Servings 16

Chocolate-covered brownie ice cream sandwich lollipops. ...MORE+ LESS-

Hungry Happenings

September 20, 2016

Ingredients

Brownie Ice Cream Sandwiches:

1/2

cup melted butter (1 stick)

box Betty Crocker™ Brownie Mix Dark Chocolate

large eggs

tablespoons water

1.5

quarts ice cream

Chocolate Coating:

ounces semi-sweet chocolate, melted

3/4

cup refined coconut oil

Optional, sprinkles or chopped nuts

Steps

Hide Images

1

Preheat oven to 350°F. Line two 9x13-inch baking pans with non-stick foil or parchment paper.
2

Stir brownie mix, melted butter, eggs, and water together just until combined. Spread half of the brownie batter into an even layer in one of the 9x13 pans. Spread remaining batter in the second 9x13 pan. Bake for 12-14 minutes, until the edges are set and the center is baked through. Remove from oven and cool completely.
3

Remove lid from ice cream carton and using a serrated knife, cut the entire carton of ice cream in half lengthwise. Peel off the carton and set both pieces of ice cream over the whole brownie that is still in the baking pan. Allow ice cream to soften a bit, then spread it into an even layer over the brownie.
4

Take the remaining brownie out of the pan and cut it into 16 equal rectangles. Arrange the cut brownie pieces in a single layer over top of the ice cream. Cover and freeze for 1 hour. Lift the entire ice cream sandwich out of the pan and set on a cutting board. Cut into 16 ice cream sandwiches. Immediately, insert a wooden craft stick into one end of each ice cream sandwich. Return to freezer for at least 3 hours.
5

Meanwhile, blend melted chocolate with coconut oil. If lumps remain, heat in microwave for 15-30 seconds. Stir until smooth. When ice cream sandwiches are firm, spoon chocolate over top and quickly sprinkle on candy sprinkles or nuts. Return to freezer until ready to serve.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 250

% Daily Value

Total Fat: 28g; 42%
Saturated Fat 19g 93% Trans Fat 0g
Cholesterol: 60mg; 20%
Sodium: 210mg; 9%
Potassium: 160mg; 5%
Total Carbohydrate: 51g; 17%
Dietary Fiber 1g 5% Sugars 40g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 8%; 8%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Why settle for an ordinary store bought ice cream sandwich when you can have one of these sweet Brownie Ice Cream Sandwiches on a Stick?

Each has vanilla ice cream sandwiched in between two brownies and is dipped in a thin layer of chocolate. They are amazing just like that, but you can take them over the top by adding some sprinkles, rainbow chips or nuts.

To make your own pops, you need to start by making a Betty Crocker Dark Chocolate Brownie Mix and spread half of it into each of two 9x13 pans.

Once the thin brownies are baked and cooled, remove one from the pan and cut it into 16 rectangles. Cutting them will make cutting the ice cream filled sandwiches much easier later on.

Speaking of easier, if you cut your carton of ice cream in half...

...you can place each half on the un-cut brownie and allow it to soften before spreading it into an even layer. The ice cream will come out of the carton really easily, so you don't have to spend time scooping it all out.

Next, arrange the cut brownie over top of the ice cream.

Now, you need to get the sticks into the ice cream sandwiches, but they are way too soft to cut right now, so freeze them for about an hour to firm them up slightly. Then remove them and cut them into 16 ice cream sandwiches and insert a stick into each.

You might need to do this in stages because the ice cream will soften up as you are working. If needed, just pop them back in the freezer for a few minutes, until they become firm enough to cut. With the sticks inserted, you can freeze the ice cream sandwiches until they are really firm, so the sticks stay put.

While you are waiting, get the chocolate dip made by mixing some coconut oil into melted chocolate. (If you use virgin coconut oil, your pops will have a slight coconut flavor to them. If you prefer a cleaner chocolate flavor, be sure to use refined coconut oil.)

Once your pops are frozen solid, dip them in the chocolate and very quickly sprinkle on your choice of topping. The chocolate will harden before you know it, so move fast.

Pop them back in the freezer until you are ready to serve them.