The weather is becoming warmer and the sun is going down much later.  It’s the time of year when my mind and my tastebuds start drifting outdoors.  I imagine picnics and patio parties, barbecued chicken, pasta salad, and quick, tasty desserts – preferably those with ice cream.  When I saw a brownie-ice cream sandwich recipe in a magazine a while ago, it inspired a whole variety of ideas that are easy, fun and can be made ahead.   

 

You will need:

2 packages gluten- free brownie mix, Gluten Free Pantry Chocolate Truffle Brownie Mix or Betty Crocker Brownie Mix

4 cups softened ice cream (use 2 cups for one box of brownies)

Thinly sliced bananas; chopped, toasted nuts; sliced strawberries; chocolate chips or M & M’s

Chocolate syrup, preferably Smuckers Magic Shell Chocolate Fudge Sauce

 

 

Prepare brownie mix according to package directions but spread onto an aluminum or parchment- lined 15-x-10-x1-inch baking sheet pan.  Bake 10 to 15 minutes or until the center is set.   Cool completely and invert onto a large cutting board or work surface.  Peel away the foil or paper. 

 

Cut brownie sheet in 4 equal slices and spread softened ice cream over one two.  Top with fruit or other smoosh-ins, if desired or mix them into the ice cream before spreading it over the brownie.  Cover with the remaining brownie layers, making sure the shiny top is facing up.  Cut into small pieces and dip each into heated topping.  Let harden and freeze until ready to serve.  Let brownie sandwiches soften at room temperature for about 10 minutes prior to serving. 

 

Here are a few combinations to try: 

 

(1)    Coffee ice cream and chocolate chips and a drizzle of fudge sauce over the tops

(2)    Ben & Jerry’s  Cherry Garcia Ice Cream of Frozen Yogurt and hard shell chocolate topping

(3)    Chunky Monkey ice cream, sliced bananas, and hot fudge drizzle

(4)    Layer of Marshmallow Cream and a layer of chocolate ice cream