Easy Homemade Caramel Ice Cream Sandwiches
Three Ingredients, No Ice Cream Maker, Crazy Delicious Ice Cream Sandwiches was the first name for this recipe, although that did seem a bit long for a recipe that’s so short.
If you know me at all, you’ll know that I’m not a girl that goes for the Quick & Easy recipes, but sometimes I hear of a recipe that just seems too tempting not to try. I stole this recipe for an 80 year old woman I know. She made a version of these (that involved Cool-Whip) for a bingo game she was hosting, and told me all about how easy they were, and how everyone loved them. Easy, you say? None left, you say? I must try these easy and delicious treats, although I will be skipping that blue and white plastic tub.
She was right: easy, delicious and none left. The moral of the story is always listen to your elders.
And eat ice cream.
Chocolate Stout Mousse Brownies
For the Crust:
- 3/4 cup flour
- ¼ cup cocoa
- ½ tsp salt
- 1/3 cup powdered sugar
- 6 tbs unsalted butter
For the Filling:
- 8 tbs butter (1 stick)
- 8 wt ounes bittersweet chocolate (62% cocoa content) about 1 ½ cups
- 5 eggs separated
- ¼ tsp cream tartar
- 1/3 cup sugar
- 1/3 cup stout
- 2 tbs cornstarch
- 2 tbs flour
- Preheat oven 375.
- In a food processor add the flour, cocoa powder, salt and powdered sugar, pulse a few times to combine.
- Add the butter cubes and process until well combined.
- Spray a deep dish 8x8 inch baking dish (for 9x13, double the recipe) with cooking spray.
- Dump crust in the prepared dish, press firmly into an even layer.
- Place 8 tablespoons of butter, stout and chocolate in the top of a double boiler (or a metal bowl set over a pot of water) over medium heat. Stir frequently until melted, remove from heat.
- In the bowl of a stand mixer add the egg whites and cream of tartar, building up speed, beat on high until soft peaks form.
- Move whites to a large bowl.
- In the stand mixer bowl (no need to clean between jobs), add the egg yolks, sugar, cornstarch, and flour. Beat on high until light and slightly fluffy.
- Slowly pour the chocolate mixture into the egg yolk mixture, beating until completely combined, scraping the bottom to make sure the mixture is well incorporated.
- About 1/3 at a time, gently fold the egg whites into the chocolate mixture using a spatula. Stir until egg whites are well combined with the chocolate mixture. Add filling in an even layer on top of the crust.
- Bake at 375 for thirty minutes or until the top has puffed and looks dry. Remove from oven and allow to cool to room temperature before cutting.
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