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Okay, I lied. I am totally posting a “red” recipe in February for Valentine’s Day. But, I got inspired and decided that this recipe deserved a posting. I mean, they’re HEART-SHAPED! What other month of the year could I get away with this!? Exactly. Besides, it’s kind of cheating because it’s simply combining two existing recipes.
These ice cream sandwiches are made with brownie, but you can also use blondie or cookie dough for the outside, if you prefer. The star of the show is the red velvet ice cream sandwiched in the middle. Out of so many things red velvet that exist in the world, this ice cream is a personal favorite.
I’ll admit, the process takes some time. However, the results are well worth it. Plus, since this is a frozen dessert, it is very easy to make in advance and just keep in the freezer for whenever you need it.
The first thing you want to do is make the ice cream. I used the recipe from Annie’s Eats, but feel free to use another if you have one that you like. Start by heating the cream, sugar, and cocoa powder in a small pot. While you’re waiting for it to come to a boil, separate your egg yolks (in a pinch, you can also use 2 whole eggs) and whisk them until pale. Once the cream mixture just comes to a boil, remove it from the heat and gradually add it into the egg yolks, whisking constantly. Return the mixture to the stove and continue cooking it, stirring constantly, until the mixture thickens and coats the back of a spoon. Strain the mixture into a bowl with the buttermilk, add the food coloring, and then cover and refrigerate until ready to churn.
Once the custard base has cooled sufficiently, freeze it in an ice cream maker and make cream cheese icing. Spread the finished ice cream into a 13 x 9 inch pan lined with heavy-duty aluminum foil, and pipe the cream cheese icing over the top. Swirl it into the ice cream as best as you can, and then freeze for a couple of hours until it’s firm.
While the ice cream is hardening, make the brownie. I used 3/4 batch of brownie batter from a recipe for a 13 x 9 pan, then spread it thinly into a jelly roll pan lined with parchment paper.
It took about 12 minutes to bake. Let it cool completely on a wire rack until ready to use.
After the brownie is cool, cut out the shapes using a biscuit cutter. Set them aside, and then use the same cutter to cut shapes out of your ice cream. Make the sandwiches by topping each brownie piece with a cutout of ice cream, then putting another piece of brownie on top. Work quickly, because it will start to melt and get difficult to cut out. It is ice cream, after all.
You’re probably wondering what I did with all of the leftover brownie scraps. Fear not. They did not go to waste. I ate them. Calories don’t count when it’s just scraps, right?
Try to contain your excitement over how adorable these things are until they are ready to serve. Still, aren’t they cute!? A perfect treat for Valentine’s Day.
You can serve them immediately, or transfer them to an airtight container and freeze until ready to serve. If you do this, let them sit for a few minutes to soften after removing from the freezer before you eat them.
Red Velvet Ice Cream Sandwiches
- 1 recipe batch of red velvet ice cream (recommended recipe on Annie’s Eats)
- 3/4 recipe batch of brownie batter (recommended recipe on Allrecipes.com)
Prepare ice cream according to recipe instructions. but transfer the ice cream to a 13 x 9 inch pan lined with foil instead of a storage container. Pipe the cream cheese icing over the ice cream using a pastry bag fitted with a round tip, and then swirl using a spatula. Cover and freeze until firm.
Preheat oven to 350°. Line a 10 x 15 inch jelly roll pan with parchment paper. Prepare brownie batter according to recipe instructions. Spread evenly into the jelly roll pan (using an offset spatula helps), then bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack, then cut into shapes using a biscuit cutter.
When ice cream is firm, assemble the sandwiches by cutting the ice cream into shapes using the same size biscuit cutter. Top a piece of brownie with a cutout of ice cream, then with another piece of brownie. Serve immediately, or store in an airtight container in the freezer until ready to serve.