Salty brownie ice cream sandwiches
I love the idea of a homemade ice cream sandwich but what I’m looking for, and so often missing, is an exterior that actually yields to the ice cream and isn’t impossible to eat. I turned to a fudgy brownie base, since brownies become chewy and don’t fully harden when frozen.
MAKES 8 | PREP 30 MINS PLUS FREEZING COOK 30 MINS | EASY
neutral oil (such as grapeseed or avocado) for the tin, plus 2 tbsp113g dark chocolate (64-70% cocoa solids), coarsely chopped70g unsalted butter, cubed50g sugar2 eggs1 tsp vanilla extract65g plain flour½ tsp sea salt flakes, plus extra for topping2 tubs of good-quality vanilla ice cream10 Oreo cookies, lightly crushed
1 Heat the oven to 170C/150C fan/gas 3. Line a 20cm × 20cm baking tin with foil, working it carefully into the corners and pressing it firmly against the sides, smoothing to flatten any creases. Brush with a thin layer of oil.
2 Combine the chocolate, butter and 2 tbsp of oil in a large heatproof bowl and set it over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Heat the mixture, whisking occasionally, until melted and smooth. Remove the bowl from the heat.
In a separate bowl, vigorously whisk together the sugar, eggs and vanilla for 1 min until foamy and slightly thickened. Pour into the
