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brownie butter toffee ice cream sandwiches

These next-level ice cream sandwiches can be made ahead because they keep well in the freezer - but don't expect them to stay there long ... these are so good and will definitely disappear quickly!

Photo credit & styling: Irene Matys and Jennifer Hulley

ingredients  Makes 12 ice cream sandwiches

​For the Chewy Brownie Cookies
 

  • For the Chewy Brownie Cookies

  • 1 cup butter

  • 2 cups granulated sugar

  • 1/2 cup semisweet chocolate chips

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon coffee extract

  • 2 cups all purpose flour

  • 2/3 cup unsweetened cocoa powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 4 eggs

For the Almond Butter Toffee Ice Cream

  • 3 x 500ml Containers of Summer's Almond Butter Toffee Ice Cream
     


For the Toppings

  • 2 cups each of Skor toffee bits, chocolate chunks, crushed almonds

instructions

Directions:

 

For the Chewy Brownie Cookies:

​

  1. In a medium saucepan, melt butter over medium heat. Add sugar and whisk 1-2 minutes to dissolve sugar. Add chocolate chips, vanilla extract, and coffee extract and whisk until smooth. Remove from heat, and set aside to allow to cool slightly.

  2. In a large bowl, mix flour, cocoa powder, salt and baking powder.

  3. Once the chocolate mixture has cooled slightly, add eggs one at a time, whisking well in between each addition.

  4. Pour the chocolate mixture into the flour mixture and stir until combined. Cover and chill for at least one hour.

  5. Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. Scoop out a rounded tablespoon of batter for each cookie, roll lightly into a round ball and press slightly to form a 4-inch circle (about 1/2 inch thick) and bake for 11-13 minutes. Remove the cookies from the oven and transfer them to a cooling rack. Store in an airtight container.

 

To create the Ice Cream Sandwiches

 

  1. Place two fully-cooled chewy brownie cookies on a plate

  2. Remove ice cream from freezer for 2-3 minutes before scooping

  3. Add a scoop to one of the cookies - try to scoop enough to fill the size of the cookies, top with second cookie and press lightly to form the sandwich.

  4. Roll the sandwich in chocolate chunks. Repeat for toffee bits and crushed almonds

  5. Wrap remaining sandwiches in wax paper and seal in an airtight container

  6. Return to freezer to enjoy at any time.

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