Homemade Ice Cream Sandwiches

Sorry it's been a while since I have posted a recipe! I have lots to post, but my hubby has been hogging the computer in the evenings with his online class. But anyway, I can't remember where I first saw the idea for these...but I've been wanting to try them since before the 4th of July. This weekend was perfect. I used my favorite brownie recipe but a boxed mix will work too. And any flavor of Ice cream you want... I used mint chocolate chip because we had just eaten at Olive Garden and had their chocolate mints after dinner... and thought I would use that idea of flavors for this dessert after dinner since I was having company. These were yummo!!!

Homemade Ice Cream Sandwiches

1 (1/2 gallon) carton ice cream, any flavor
For the Brownies:
Preheat oven to 350 degrees and line 2 (13x9) cookie sheets with parchment paper (leave a little hanging over the short sides, this makes it easier to lift the brownies out of the pan.)

Melt in saucepan:
2 sticks of butter (1 cup)
4 - 1 ounce squares of unsweetened chocolate
Remove from heat and add:
2 cups of sugar
Stir then add:
4 eggs, one at a time, stir after each
Then stir in:
2 teaspoons vanilla extract
Then add:
1 1/2 cups flour
1/4 teaspoon salt
Stir till well mixed. Spread half of the dough in one parchment lined cookie sheet, spread to cover bottom fo pan, and then do the same with the other cookie sheet. You want your brownies thin... mine were a little under a half inch thick I think, but you could go thinner if you want.
Bake for 12 to 15 minutes or depending on how thin your batter is you just want to bake them until center is set and they brown slightly around the edges and not gooey. Remove from oven and let cool completely.

When brownies are completly cooled, lift out of pan and place upside down on counter or cutting board, peel off parchment paper.
Then, undo the carton of ice cream so all the ice cream is exposed, and slice into about 4 or 5 -1 inch thick slices

 (you might need to let it sit for about 5 minutes to soften, so you can slice through it.) Then place your slices of ice cream over the bottom layer of brownie to cover.

 Then flip the other pan of brownies over on another cookie sheet, and peel off the parchment paper, then place ontop of ice cream so the bottom is on the ice cream (it really doesn't matter which side goes down, but I think the top is prettier this way.)

Slice into desired size of ice cream sandwiches you want, and wrap  each one in sarah wrap and store in freezer. 

These should set up for an hour or two before eating, or the ice cream squishes out the sides.

YUMMO!  I think I will try a chocolate almond ice cream next time... or a strawberry cheesecake ice cream... oh yum!!