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Arrested Development Anticipation week continues, aka that week where 10th Kitchen and I post recipes and obscure in-jokes about a tv show that went off the air 7 years ago. As a blogging strategy to not alienate any readers, it’s pure genius!
So far, we’ve had an Elderflower Collins (with a side of toast), Bluth’s Original Chocolate-Dipped Frozen Bananas, and Hot Ham Water-inspired Ham and Spring Vegetable Soup. Today I bring you Brownie Raspberry Swirl Ice Cream Sandwiches:
There’s a running joke in Arrested Development about ice cream sandwiches. It first starts when Michael visited his father, George Sr, in prison. Michael’s concerned about George, but George insists that he’s happy, and instead of simply doing time, he’s “doing the time…of my life!” Michael continues to try to talk business, but George is too distracted by the delicious ice cream sandwich he got from the jail vending machine:
My goal, then, was to make an ice cream sandwich worthy of a love affair. I wanted it to be a little different, a little unique, and a lot delicious. Fortunately, the combination of rich chocolate brownies, vanilla ice cream, and a tart raspberry swirl delivered on all accounts.
These sandwiches can be enjoyed like traditional ice cream sandwiches and eaten by hand, or because they’re so substantial, you can cut them and plate them and serve them all fancy-like with a knife and a fork. Give them a drizzle of chocolate sauce or a dollop of whipped cream, and you have one gorgeous dessert! After about 5 minutes out of the freezer, they’re the perfect texture–still solid, but softened a bit, with just a hint of melty ice cream around the edges.
I added a little alcohol to the raspberry swirl, which helps brighten the flavor and keep it from being hard and icy. (Nobody needs icy raspberries mucking up their otherwise-dreamy ice cream sandwich.) You can get creative by substituting your favorite flavor of ice cream, or changing out the raspberries for another berry. Might I suggest blueberries, in honor of Tobias’s obsession with the Blue Man Group?
We were pretty obsessed with these at my house, and often found ourselves shaving off an edge to have just a taste more. I would definitely make like George Sr and have a love affair with these, and I might just take Lucille’s advice and marry an ice cream sandwich, too.
And finally, I had to share this picture. I made and photographed these during a big heat wave in Los Angeles, and for long and boring reasons our air conditioning was not working at the time. It was a race against the clock to get any good pictures before the ice cream totally melted. Sweat was pouring down my face, and I actually looked a lot like the ice cream sandwich below. I have major respect for anyone who photographs ice cream on a regular basis–it’s crazy tricky! (But so worth it, when you finally get to eat the finished product.)
Just coming to the Arrested Development party? Here’s what we’ve done so far, and a taste of what’s to come:
|Elderflower Collins (with toast)||Chocolate-Dipped Frozen Bananas|
|Hot Ham Water
(Ham & Spring Vegetable Soup)
|Tomorrow: “I Just Blue Myself” Waffles|
Brownie Raspberry Swirl Ice Cream Sandwiches
For the Brownies:
- 4 large eggs, at room temperature
- 3 3/4 oz unsweetened cocoa powder, (1 1/4 cup)
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp vanilla extract
- 8 oz unsalted butter, (1 cup)
- 15 3/4 oz granulated sugar, (2 1/4 cups)
- 6 1/4 oz all-purpose flour, (1 1/2 cups)
For the Raspberry Swirl Ice Cream:
- 12 oz frozen raspberries, defrosted (can substitute fresh berries)
- 1/4 cup granulated sugar
- 1 tbsp Chambord, other raspberry liqueur, or vodka (optional)
- 2 quarts vanilla ice cream, slightly softened but not melted
To Make the Brownies:
- Preheat the oven to 350 F (176 C). Line two 9x13-inch pans with foil so that it extends up and over the sides. Spray the foil with nonstick cooking spray, and set aside for a moment.
- Crack the eggs into the large bowl of a stand mixer, and add the cocoa powder, salt, baking powder, and vanilla extract. Beat them on medium speed with a paddle attachment until smooth.
- Place the butter in a medium saucepan over medium heat, and stir with a rubber spatula as the butter melts. Once melted, add the sugar and continue to stir just until the sugar melts a bit, gets glossy, and small bubbles start to appear on the sides of the pan. Don't let the butter come to a boil.
- Take the pan off the heat, and add the hot butter to the egg mixture in the mixing bowl. Mix until smooth. Finally, add the flour and mix again until the flour streaks disappear. Finish by scraping down the bottom and sides of the bowl with a spatula. Divide the batter evenly between the two pans, and spread it into an even layer. (It will be thin.) If you're using a kitchen scale, you'll use 1 lb 3.5 oz for each pan.
- Bake the brownie layers at 350F for 14-15 minutes, until the edges have started pulling away from the sides of the pan, and a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the brownies cool on a wire rack for about 15 minutes, then refrigerate them until chilled.
Ice Cream Sandwich Assembly:
- Combine the defrosted raspberries, granulated sugar, and Chambord in a bowl. (The alcohol is optional, but it helps keep the raspberry swirl softer and less icy.) Mash with a potato masher or fork until very juicy, and the berries are broken up into coarse pieces.
- Spray a 9x13 pan with nonstick spray, and press a layer of plastic wrap into the pan so that it extends up and over the sides. (The spray helps the plastic wrap stick to the pan.) Scoop the softened ice cream into the pan, and mash it into an even layer. Use a butter knife to scrape deep furrows into the top of the ice cream, then spoon the raspberry puree into the furrows. Swirl the puree and ice cream around a bit with a butter knife, but don't mix too much, otherwise you'll lose the pockets of berries and all the ice cream will turn pink. Smooth the top of the ice cream. Refrigerate the pan of ice cream until firm, at least 1 hour.
- When the ice cream is firm and the brownie layers are chilled, remove the ice cream from the pan using the plastic wrap as handles. Flip it upside-down onto one layer of brownie in its pan, and peel off the plastic wrap from the back. Remove the second brownie layer from its pan, peel off the foil, and slide it on top of the ice cream in the pan. Press gently so it adheres. Freeze for at least another 30 minutes, until the brownie layers are firm enough to cut cleanly.
- Remove the block of brownies/ice cream sandwiches from the pan using the foil as handles. Use a large sharp knife to cut it into 12 ice cream sandwiches. Store sandwiches in an airtight container in the freezer until ready to eat, and for best taste and texture, let them sit at room temperature for 5 minutes before eating.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
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It’s so funny that you say you wanted to make an ice-cream sandwich worthy of a love affair. In my experience that is every ice-cream sandwich, ever.
But now that I see your photos, I feel like this ice-cream sandwich is a keeper. We’re gonna get married.
See, I have been burned by some seriously bad ice cream sammies. The ones that are rock-hard and icy around the edges and have weird Old Freezer taste? Those are like the moocher boyfriend that gets kicked to the curb. Can’t wait to officiate at the wedding!
That melting shot is perfect. 🙂
Seriously had a love affair with these ice-cream sandwiches. First I ate all the scraps from the edges – served with dinner! Then, over the course of a few days, I ate 8 1/2 to 9 (i.e., everything but the two we gave away and the 1 or 1 1/2 my wife ate). What can I say? I’m a very jealous ice cream lover and the raspberries took them over the top!
OMG! These look AMAZING! I would totally eat these with just my hands – not enough time to eat with a knife and fork (and not as fun!). Love the raspberry & chocolate combo 🙂
Well, I shot them with a knife and fork, but you know I tore into them with my hands like the ill-mannered animal I am…no shame, no regrets!
I’m loving these Arrested Development inspired recipes – so witty (the screenshot of George Sr. and the ice cream sandwich – too funny)! Normally I’m not a big ice cream sandwich fan, but the raspberry swirl looks beyond delicious. Looking forward to seeing the rest of the recipes from this series!
oh, seriously – these look soo fricken good! And chambord is in the raspberries?! Sold!
I loved the post, but what honestly had me violently chuckling to myself was the preview for tomorrow: “I just blue myself” waffles. Oh man, I was laughing hard. Can’t wait.
Like I said, I love what you’re doing with these. Love how you’re getting this inspiration from the show. You’re making me want to watch it.
And the ice cream sandwiches… Genius! Never thought to make them with brownies. They sound so good and I love the melted shot. Great post!
See, I kind of like when I take too long to photograph ice cream and it gets a bit soft and maybe drips over the edge of the dish ever so sexily–but maybe because I like my ice cream a little melty like that?
Anyway, obviously you have a much more extreme situation. I mean… Yikes. Major props though, because those photos/sandwiches are da bomb.
How CUTE! Those would make adorable gifts, if it weren’t for melting! ;o) (Reminding me of a tragic 1st grade story…loved my fudge ripple ice cream cup and put it in my locker to keep it for later…yeah… bad ending, good life-lesson!)
These look seriously amazing! Your photos are gorgeous too, I’m so impressed you managed to make them look so perfect in such a short space of time before the ice-cream melted!
These are ADORABLE! I love your photos and I’ve got to say…ice cream sandwiches have always been a favorite of mine ever since I was a kid. I love that raspberry swirl! Gorgeous!
I want a bite! Love the bit of Chambord for brightness and texture. + Hooray! Arrested Development…long live never nude! 🙂
There are dozens of us! DOZENS!
So Sorry! This recipie is terrible. Being a professional baker and just by looking at the list of ingredients, I knew that the ratio of sugar to flour is off. The brownie turned out dry and hard. Just terrible. What a disappointment. Will create my own version.
Sorry that you didn’t enjoy them, Tatiana. Sounds like the brownies were overbaked or the oven was too hot. Have you tried using an oven thermometer? Did you use the pan size I specified? I’m not sure what you think is off about the sugar and flour, but it’s a pretty common formula and the recipe worked perfectly for me. The original recipe is from King Arthur Flour (you can see it linked above my recipe) and if you consult that you’ll see that they used the same flour/sugar ratio.
These are amazing! They are one of the best treats I have ever had the pleasure of making. The brownie texture is perfect, and the raspberries add a great zing. Thanks for a recipe my whole family enjoyed and that dissapeered oh so very quickly.
Oh awesome, I’m so glad you guys loved them! Thanks for the feedback!
Those looks so good. I think I will be making them soon.
This looks so good! What a fun recipe to make with kids!
Hi Suzanne! These will be so fun to make with kids! They are delicious. Happy baking!!
Thanks for sharing! Can I eat these brownies by themselves!
Hi Vanessa! You are so welcome! I love this recipe, too! Yum!!