Two layers of rich thick cocoa brownies surround a smooth, no churn homemade hazelnut ice cream.
This post is sponsored by The Saco Pantry. All opinions are my own.
Guys, I don’t know what it is about brownies but it turns out that in addition to being the most decadent treat, they taste amazing frozen!! I’m not a huge cookie ice cream sandwich fan but if those cookies were say, brownie cookies I’m on board. So, I was willing to try freezing my thick cocoa brownies to see if we’d like the texture. Uh, we did. A lot.
Frozen, my cocoa brownies become dense and even more fudge like (see the photos!) and make the perfect surrounding for ice cream. The brownies are one of the most popular recipes on the blog so I know that you guys are going to love this recipe because it’s basically a halved brownie with ice cream inside, uh yeah!
To make the brownies I used The Saco Pantry’s blend of dutch and natural cocoas. This is a lovely cocoa because it combines the chocolatey flavor of natural with the baking qualities of dutch. The cocoa brand is important in these brownies because that’s where all the chocolate flavor comes from so be sure to use a high quality brand.
Most ice cream sandwich recipes have you buy a pint, let it soften, then spread it between brownies. I prefer to do this fully homemade because it allows me to be creative and selective with my flavor choices. And, given that we now have a super easy, 1 pint ice cream recipe on the blog, we might as well sandwich it between two yummy brownies! These go together like pb&j… or well, brownies and ice cream, lol.
I have two filling choices: hazelnut or chocolate hazelnut. I think there’s something truly special about the addition of hazelnut between these two brownie layers here but if you want, or have allergies, you can follow the 1 pint method and make an non-nut ice cream flavor of your choosing.
Hazelnut ice cream: made with hazelnut butter, store-bought or make your own by roasting 1 cup of hazelnuts and blend them in a food processor until you have a paste.
Chocolate Hazelnut aka Nutella: you could use nutella or a more flavorful chocolate hazelnut spread. In either case, definitely add 1-2 tablespoons of cocoa to it because the chocolate flavor won’t come through as much without it.
Also, you could do a mix of hazlenut butter (see above) and some cocoa and melted chocolate. The goal is to get the consistency of a smooth whipped cream so if you find it too thick, stir in just a bit of heavy cream.
You can see I added oreos to my hazelnut batch; any cookie, nut, sprinkles or even bits of chocolate would be great too – add no more than 1/4 cup so as not to overwhelm the layer. If you like a more singular texture, feel free to skip the add-in.
Once these are frozen and sliced store them in an airtight container. If you want to wrap them individually, cut pieces of parchment paper to wrap around them and keep them in an airtight container.
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