Thin brownies surround velvety pistachio gelato in this sophisticated upgrade to the classic ice cream sandwich.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
45 mins
total:
4 hrs 45 mins
Servings:
18
Yield:
18 ice cream sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Line the bottom and sides of two 9-inch square baking pans* with foil. Lightly grease the foil with nonstick cooking spray.

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  • Prepare brownie mix according to package instructions. Divide batter between prepared pans; spread into an even layer. Bake 16 to 18 minutes until edges are set and a toothpick inserted into center comes out with moist crumbs but no wet batter. Cool completely before lifting layers out of pans.

  • Line the bottom and sides of a 9-inch square baking pan with plastic wrap. Add one brownie layer, top facing down. Spread gelato in an even layer over the brownie and add the second brownie layer, top facing up. Gently press together. Freeze at least 2 hours. Invert onto a cutting board. Remove plastic wrap.

  • Using a serrated knife, cut into 18 (3 x 1 1/2-inch) bars. Brush tops of bars with chocolate syrup. Press chocolate-coated side into pistachios. Wrap each bar with plastic wrap and return to freezer at least 1 hour. Store frozen up to 2 weeks.

*

If you only have one 9-inch square baking pan, bake half of the brownie batter at a time. Cool 10 minutes before removing from the pan.

Nutrition Facts

299 calories; fat 16g; cholesterol 26mg; saturated fat 4g; carbohydrates 36g; mono fat 4g; poly fat 6g; insoluble fiber 1g; sugars 13g; protein 5g; vitamin a 188.8IU; vitamin c 0.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 14.8mcg; sodium 144mg; potassium 142mg; calcium 82mg; iron 0.9mg.
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