This sensational make-ahead treat will please strawberry and chocolate lovers of all ages.
Berry Ice-Cream Sandwiches
175 ml (3/4 cup) all-purpose flour
250 ml (1 cup) granulated sugar
50 ml ( 1/4 cup) unsweetened cocoa
2 ml ( 1/2 tsp) baking powder
2 ml ( 1/2 tsp) salt
125 ml ( 1/2 cup) canola oil
2 eggs
5 ml (1 tsp) vanilla
50 ml ( 1/4 cup) chocolate chips (optional)
Filling and Topping
50 ml ( 1/4 cup) strawberry jam
750 ml to 1 l (3 to 4 cups) vanilla or strawberry ice cream, softened
750 ml (3 cups) sliced fresh local strawberries, slightly sweetened with granulated sugar if desired
Mint sprigs and icing sugar, for garnish
In a large bowl, stir together flour, sugar, cocoa, baking powder and salt. Add oil, eggs, vanilla and 30 ml (2 tbsp) water; mix well. Add chocolate chips, if using.
Line a 20-cm (8-inch) square baking pan (bottom and 2 opposite sides) with foil. Grease or spray pan and lining. Spoon batter into pan; smooth top. Bake in a 180 C (350 F) oven for 40 minutes or until toothpick inserted in centre comes out clean. Let cool completely in pan.
Loosen edges and, using foil, lift brownies to counter. Cut horizontally in half. Slip flexible cutting board between halves to easily remove top. Set foil and bottom half back into pan. Cut top half into 6 or 9 serving-size pieces. Set aside.
Filling and Topping: Spread bottom half with strawberry jam. Spoon ice cream over jam, making smooth layer 2 cm (3/4 inch) thick. Arrange top brownie pieces over ice cream; press gently into place. Wrap and freeze until firm or for up to 3 months.
To serve, lift brownies out of pan. Cut into 6 or 9 serving pieces and place on individual dessert plates. Top with strawberries. Garnish with mint sprigs and dusting of icing sugar, if using.
Makes 6 or 9 servings.
Nutrition information per serving (when recipe serves 9): 386 calories, 5 g protein, 19 g fat, 52 g carbohydrates.
Source: Foodland Ontario.
