Brownie ice cream sandwich
You were just here!
I think I can hear your thoughts. You’re thinking, “Yeah. Of course it’s good. It’s ice cream and brownies. We’ve all had a brownie sundae before.” Stop right there. You are wrong. This is not like an ice cream sundae. Well, at least not the way that I made it. Take a look at that picture. See how thin the actual brownie is? Now take a look at the picture that Martha uses on her website:
I’ve got to figure out these jaunty angles…
Notice how thick the brownie is? Kind of like an actual brownie, right? Mine was more like a super crispy and thin brownie-flavored cookie, at least on the first day that I ate it. Every day the brownie kept getting softer and softer and the sandwich kept getting better and better. I believe mine wound up thin because I had to get creative with my pan. I only have 18×13 quarter sheet pans/whatever you want to call them. Cookie sheet with the lip on all sides. How’s that? This recipe calls for a 10×15 jelly roll pan. Well, in order to make the surface area smaller, I created a dam of sorts with a glass loaf pan upside down on one side and a sheet of foil bumping up where loaf pan met brownie batter. It was not perfect. The loaf pan wasn’t as long as the sheet pan, so I kinda scooted it back and forth every time I opened the oven to check. That helped make the brownie a little more rectangular. Anyway, I have no regrets and I will not be rushing out to buy a new pan. The thin brownie was great.
So here’s another question that haunts me and D: what other ice cream flavors would be good? Mint chocolate chip was pretty perfect. We were thinking moose tracks, but we don’t want it to get too rich. Cookies and cream, surely. Plain vanilla would probably be nice. Coffee ice cream, maybe? I think anything but plain chocolate (too weird) would be excellent.
On a related note, these ice cream sandwiches ruled my world for the one week that they were in our freezer. Everything that happened all day long revolved around making it home to have another ice cream sandwich. They are that good.
Gingersnap Bowls with Ice Cream
October 2003, pg. 116
Every Friday our local grocery store sells half-gallons of Perry’s ice cream for a $1.99, which has led to a habitual stop sometime during my Friday. I thought the gingersnap bowls would be a nice addition to our Friday night treat.
The recipe seemed easy enough. I thought things might get a little interesting during Step 3, due to the time sensitivity. I didn’t want the gingersnap pancakes to harden before I could mold them into bowls…
Unfortunately, my troubles began in Step 2. After the batter ‘cool[ed] completely’ (which the recipe calls for), I attempted to scoop a tablespoon onto a greased baking sheet, but the batter was rock solid. I briefly warmed the batter over the stove just long enough to scoop the batter. The first two bowls I made came out nicely. The second bowl didn’t mold as much. I used a glass that was too large and I was just too slow. (Which I was expecting.) The centers of the third and fourth bowls stopped spreading out in a thin layer at the same rate as the edges. Leading to the edges being done and the middle not. I took my chances with the middle being underdone, which was probably not the best choice. I ended up with one bowl with a dense center and the fourth is now a wreath. Lesson learned while baking Ginger Snap Bowls: Do NOT let the batter cool completely.
I’m okay with things not looking perfect, as long as the dish tastes good. My husband and I were not impressed with the overall taste, corn syrup. I would suggest putting a little more ginger in the batter, I could hardly taste the ginger over the sugar and corn syrup. I was not impressed with the overall process and end result of the gingersnap bowls. The bowls seemed like a creative way to spice-up a bowl of ice cream, next time I will eat my black raspberry ice cream in a ‘real’ bowl.