Tiramisu Brownie Ice Cream Sandwich Bars Recipe 

Ice cream is a summer staple here, and I'm enthusiastic about today's sandwich. Can you believe I haven't made an ice cream sandwich bar in four and a half years of recipe development? I only just realised this. Craziness.

Ingredient

– 1 stick (1/2 cup) unsalted butter – 2 ounces chocolate, milk or dark, chopped – 3/4 cup granulated sugar – 2 teaspoons vanilla extract – 1-2 tablespoons instant coffee granules – 2 large eggs – 1/2 cup unsweetened cocoa powder – 1/2 cup all-purpose flour – 1/4 teaspoon kosher salt – 1/2 cup Nutella NO-CHURN MASCARPONE ICE CREAM – 4 ounces mascarpone cheese – 1/2 cup sweetened condensed milk – 1 cup heavy cream – 1 teaspoon vanilla – Pinch of flaky sea salt

Direction

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1

Start with a 350-degree oven. Line two 8x8-inch square baking pans with parchment. Combine butter and chocolate in a medium microwave-safe bowl. 

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2

Stir after each 30-second microwave interval on high until melted and smooth. Whisk sugar, vanilla, coffee, and eggs into melted chocolate until smooth. Try not to overmix the batter when you add cocoa powder, flour, and salt. 

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3

Quite thick. Spread the batter evenly in the prepared pans, creating thin layers. Brownies should be set after 10-12 minutes in the oven. Cool fully after removing from the oven. 

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4

Spread Nutella evenly on each brownie pan after cooling. To make ice cream. Whip the mascarpone and sweetened condensed milk in a stand mixer with the whisk attachment or a hand mixer until smooth. 

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5

Pour in heavy cream, vanilla, and salt. Whip to stiff peaks. Evenly cover one brownie pan with ice cream. Keep the brownie in the parchment-lined square pan for easiest baking. 

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6

Place the other brownie, Nutella side down, atop the ice cream gently. Wrap in plastic and freeze overnight or 4-6 hours. Cutting bars into rectangles freezes them for months. 

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Salty Peanut Butter Ice Cream Cake Recipe 

also see

also see

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