And how it would be so amazing if they could have an ice cream sandwich filled with raspberry gelato.
That’s all I needed to hear and I got to work. Normally it’s like pulling teeth asking for suggestions what they’d like me to make so when major hints are dropped, I waste no time in making what’s been requested. Last summer I made Fudgy Brownie Cookie Dough Ice Cream Sandwiches, and for the brownie portion I used the Alice Medrich recipe. I love that recipe, but wanted to change it up.
So I tried David Lebovitz’s Robert’s Absolute Best Brownies recipe from his cookbook, Ready for Dessert: My Best Recipes. I had been wanting to try the recipe for years because the brownies get rave reviews for being fudgy, rich, and not at all cakey, which are my brownie requirements. I love brownies and these are neck-and-neck with my other two favorite recipes. Setting the ice cream sandwich component aside, if you’re looking for a top-shelf, easy, no-mixer, very fudgy brownie recipe, give try these.
Although I normally add a splash of coffee or instant espresso granules to brownie and chocolate-based batters, I didn’t want to tweak this highly acclaimed recipe. I’m glad I left it alone because the brownies are rich, fudgy, not too sweet, and they worked perfectly for sandwiching ice cream. Except it’s actually raspberry sorbet. Raspberry (or strawberry or black cherry) ice cream is generally easier to find and less expensive than sorbet so feel free to use your favorite ice cream, sherbet, sorbet, or gelato.
The flavor combination of the bold, dark chocolate brownies contrasted with the sweeter and more zingy raspberry sorbet makes for a wonderful flavor pairing. Chocolate and raspberries go so well together. The perfect refreshing and cooling treat on a hot summer day.
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