This ain't your little sister's ice cream sandwich.
Do the ice cream first. Here's what you do. Get some ice cream - I prefer Bryer's french vanilla, but I also prefer what's on sale. Let it soften up a little. Then dump some Bailey's in a bowl, as much as you like. I like Bailey's a lot, but I must say that I got my ice cream a little too Bailey'sish, so be careful.
Then dump the softened icecream into the bowl and mash it up with the booze until it's kind of thick but soupy. Then spread it onto a jellyroll pan or a cookie sheet with sides. Put it in the freezer and wait for it to get pretty hard. Not hard as a rock, but you are going to need it to hold its shape. This can take a couple of hours.
Then get out a box of brownie mix. I used a Ghirardelli double chocolate one that had chocolate chunks in it. The chunks are vital, so put extra chunks in if you don't have a mix that has them already. We need extra chunks of chocolate in everything. It's really, really important.
Follow the box directions, except for this. Use TWO eggs, add a little instant cappucino (I used about three tablespoons), and a third of a cup of coffee liquor instead of water. I used creme de cassis because the lid was stuck on the Kaluha bottle and we were out of Tia Maria. Grease another jelly roll pan, and then cover it with parchment paper. This is actually important. Don't skip the parchment. Spread the brownie batter on that, and bake. I baked around 15 minutes and that was about perfect. I don't like them overbaked. But you want them thinner than a regular brownie, of course, and that's the point of the pan.
Once your ice cream is sufficiently hard, you can start the fun part.
Cut the brownies out with a cookie cutter. I used a giant heart because these are for my sweetie, but use whatever floats your boat. Then cut out the ice cream with the same cutter. Work fast - the ice cream is trying to melt again on you.
Assemble them in one or two layers, depending on how thick they are or how big your cutter is. Since mine is so big, one layer was more than enough.
Now, they're perfect just like that. But I am an uber perfectionist. So I added some chocolate liquer to my good old store bought chocolate sauce, and drizzled that on top of the sandwiches before I served them, because ooey gooey chocolate sin can only be better with more ooey gooey chocolate and booze.
This will get you laid.
Do the ice cream first. Here's what you do. Get some ice cream - I prefer Bryer's french vanilla, but I also prefer what's on sale. Let it soften up a little. Then dump some Bailey's in a bowl, as much as you like. I like Bailey's a lot, but I must say that I got my ice cream a little too Bailey'sish, so be careful.
Then dump the softened icecream into the bowl and mash it up with the booze until it's kind of thick but soupy. Then spread it onto a jellyroll pan or a cookie sheet with sides. Put it in the freezer and wait for it to get pretty hard. Not hard as a rock, but you are going to need it to hold its shape. This can take a couple of hours.
Then get out a box of brownie mix. I used a Ghirardelli double chocolate one that had chocolate chunks in it. The chunks are vital, so put extra chunks in if you don't have a mix that has them already. We need extra chunks of chocolate in everything. It's really, really important.
Follow the box directions, except for this. Use TWO eggs, add a little instant cappucino (I used about three tablespoons), and a third of a cup of coffee liquor instead of water. I used creme de cassis because the lid was stuck on the Kaluha bottle and we were out of Tia Maria. Grease another jelly roll pan, and then cover it with parchment paper. This is actually important. Don't skip the parchment. Spread the brownie batter on that, and bake. I baked around 15 minutes and that was about perfect. I don't like them overbaked. But you want them thinner than a regular brownie, of course, and that's the point of the pan.
Once your ice cream is sufficiently hard, you can start the fun part.
Cut the brownies out with a cookie cutter. I used a giant heart because these are for my sweetie, but use whatever floats your boat. Then cut out the ice cream with the same cutter. Work fast - the ice cream is trying to melt again on you.
Assemble them in one or two layers, depending on how thick they are or how big your cutter is. Since mine is so big, one layer was more than enough.
Now, they're perfect just like that. But I am an uber perfectionist. So I added some chocolate liquer to my good old store bought chocolate sauce, and drizzled that on top of the sandwiches before I served them, because ooey gooey chocolate sin can only be better with more ooey gooey chocolate and booze.
This will get you laid.
Ingredient List:
1 box of brownie mix, preferably Ghirardelli double chocolate
2 eggs
1/3 cup chocolate liquer
1/3 cup oil
1/2 gallon of ice cream, preferably Breyer's french vanilla, or what's on sale
1/2 cup of Bailey's Irish creme (or Carolan's, which is the cheaper version I had on hand)
Chocolate syrup, optional
My photo is pre-syrup. I had to take kind of an ugly photo because they were melting and I didn't have time to plate them up for a pretty photo since I was afraid I'd ruin the whole thing.
Use your imaginations.
This recipe courtesy of www.pinchmysalt.com
