I’m currently in Detroit for the week, first shooting some new videos for our Foodtography School, then shooting at 13 restaurants over two and a half days for a foodie’s guide to Detroit. Like guys, I’m SO excited.
But though I’m away, I still wanted to share with you this recipe for Blackberry Brownie Ice Cream Sandwiches.
They’re made using store-bought brownie mix and a ridiculously easy “homemade” blackberry ice cream that uses store-bought vanilla ice cream, mixed with a homemade blackberry extract and whole blackberries.
So it’s like a homemade treat, but made easier. Because technically I could’ve given you a from-scratch brownie mix and a from-scratch ice cream recipe, but a lot of you live busy lives between kids, friends, work, school, working out, grocery shopping, paying bills, getting enough sleep…. eeeek!
I hope you enjoy, friends. I sure did, heheheheh 🙂
2 boxed brownie mixes, prepared in a 9×9 pan according to package directions
For the ice cream center
Line a 9×9 pan with plastic wrap, making sure it goes all the way up all sides! Meanwhile, allow ice cream to sit out at room temperature while you make your blackberry purée.
In a small saucepan over low heat, cook half of the blackberries with lemon juice until blackberries release their juices, about 20 minutes. To help this process, smoosh blackberries with a fork to break them up.
Allow mixture to cool to room temperature, then strain blackberries through a fine mesh strainer, saving the liquids and discarding the solids. You should end up with about 1/4 cup of liquids.
Remove ice cream from container and place into a large bowl. Mix in blackberry liquids with a whisk until well combined. Pour into plastic-wrap-lined pan, then place remaining whole blackberries into mixture and freeze overnight.
For the rest
Prepare boxed brownie mixes according to package directions. Make sure to use a 9×9 pan, as this is the same size pan you’re using for your ice cream.
Allow brownies to cool completely, then, very carefully, cut in half.
Place one layer of brownie on a large cutting board. Top with frozen blackberry ice cream, then finish with top layer of brownie! Place everything into the freezer for 30 minutes more, then cut into squares and serve!!!
Leave a comment and rate this recipe!
This recipe is delicious! I love blackberry anything, so I had to make this. I made scratch brownies just because I can’t stand the chemical taste from box mixes (messes with my dental work – zap! zing!), but either way works fine. The instructions need a little bit of clarification. In Step 2, where it says to very carefully cut in half, my mind immediately went to bisecting the brownies across the pan. Nope! And I did realize it before I made a fatal error on this. You cut the brownie layer in half horizontally (split into two layers would be a useful addition to the instructions) – which is why the double recipe of brownies for a little old 9-inch pan. Like many quick breads, brownies are just too much for a cake leveler to cut effectively. Even dental floss can fail because of density. I have found that the steel block files I use for sharpening knives are just the right height to come up halfway on these brownies. I lay one down each side, use my very long serrated cake blade laid flat on the blocks, and sliced right through. Be patient, go slow, don’t oversaw, and you’ll have perfectly split layers that aren’t cracking apart. A little fussy, but the taste was soooo worth it!
omg neeed these in my life asap! they look amazing Sarah!
Don’t you just love it when you get a truly exquisite dessert & all while using easy ingredients?!! These look phenomenal.
[…] the prettiest blackberry brownie ice cream sandwiches. […]
Love how easy these are! They look crazy good!