No milk needed here. There’s cookie dough ice cream instead.
I used one of my favorite brownie recipes because I knew it would make the perfect ‘bread’ for this sandwich. The brownies are soft, ultra fudgy, supremely moist, and they stayed pliable and didn’t freeze rock solid.
They’re like biting into a classic ice cream sandwich, but instead of the traditional thin and skimpy chocolate cookies in most ice cream sandwiches, here you’ve got a rich chocolaty brownie with tooth-sinking thickness and density. The brownies are fast and easy, come together in one bowl with a whisk, and you don’t even need to melt chocolate. Just stir in some cocoa powder. They’re as fast as using a boxed mix, but taste far superior because they’re so fudgy.
I used Dreyer’s Slow Churned Ice Cream with Half the Fat in Cookie Dough flavor. When you start with wholesome ingredients and churn them together slowly, you get ridiculously rich and creamy ice cream, but with half the fat and 1/3 fewer calories than regular ice cream. I like this better-for-you option without having to compromise on the taste. I was going to use their Limited Edition Pumpkin Ice Cream that’ll be in stores by September 15th, but it wasn’t in stores in San Diego yet.
I guess I’ll just have to remake the sandwiches when that flavor comes out. Darn, I hate it when that happens. Not the the cookie dough flavor was too shabby. It’s so nice and creamy, and the little cookie dough nuggets are my favorite part.
Rather than pilfer out all the cookie dough pieces from the carton which I’ve been known to do, I decided to add extra. I made a batch of my Raw Vegan Chocolate Chip Cookie Dough Balls (gluten-free) and tossed them in. The more cookie dough, the merrier.
My husband is a major ice cream lover and took a look at the ice cream sandwiches and said, “They’re huge! There’s no way I can finish one of those things.” And within 5 minutes, he ate the whole thing. My 6-year old did some pretty good damage, too.
It was, of course, the hottest day of the year that I made and photographed these. 95F at the coast in San Diego, and we only get a few days a year like this.
Embrace the melty. The hot weather made these disappear in no time and taste just that much better. Holiday weekends are made for ice cream sandwiches.
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