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Black & White Ice Cream Brownie |
Ingredients:Aluminum foil and parchment paper Your favorite brownie recipe, or 1 box (18.4 ounces) brownie mix 3 cups Vanilla Ice Cream 3 cups Chocolate Ice Cream Dulce de leche caramel (optional)
Directions:Line 13x9-inch baking pan with aluminum foil, making sure to leave overhang on sides. Prepare brownie batter according to package; pour into prepared pan. Bake according to package directions. Cool completely in pan on wire rack. Carefully lift brownies from pan using foil overhang for handles. Using bottom of 9-inch loaf pan as guide, cut brownie into three rectangles. Line 9-inch loaf pan with parchment paper (cut strips to fit in both width and length, allowing a little overhang). Place one brownie rectangle into the bottom of the prepared pan. Top with vanilla ice cream, smoothing down top. Top with one more brownie rectangle. Top with chocolate ice cream, smoothing down top. Top with remaining brownie rectangle, pressing down lightly. Fold parchment overhang over top layer, cover tightly with foil, freeze overnight. To serve, lift from pan using parchment overhang. Slice into 1-inch pieces. Drizzle with dulce de leche, if desired. Store tightly covered in plastic wrap and then foil and freeze for up to 1 month.
Makes 9 servings |
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