These Brownie Ice Cream Sandwiches have an extra coating of homemade Strawberry Sprinkles which makes them the perfect summer treat! (Jump directly to the recipe.)
This post was sponsored by Clover Sonoma. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.
Summer is officially here and I for one am SO. EXCITED. I plan on subsisting on a diet of berries, summer stone fruit and ice cream for the next couple of months. True, it’s not a huge shift from my usual diet but when summer hits, I feel like stocking up on ice cream more than I do the rest of the year. So, I’m thrilled to partner with Clover Sonoma with their line of ice creams!
I’ve been a long-time fan of Clover Sonoma, using their milk and dairy products ever since I moved here to San Francisco some 20 years ago. Their third-generation family owned farm is up in Sonoma, about an hour and a half away from San Francisco and I’ve driven by it often. Their ice cream in particular is a favorite of mine with their awesome eleven different flavors. Yeah, I’m that guy that is trying to buy three cartons of different flavors…only to have his significant other make him put two back because we don’t have room in the freezer. My partner is totally the voice of reason.
Of course, I love eating ice cream right out of the carton with a spoon. But when I have the time and the inclination, I also love making stuff with it. Like these brownie ice cream sandwiches with strawberry sprinkle coating. Brownies make for a better ice cream sandwich in my opinion, as they don’t squish the same way cookies tend to do when they are frozen. And because Clover has that perfect creamy texture (because it doesn’t have weird artificial colors, flavors or preservatives), the combination of their sweet cream ice cream, brownie and homemade strawberry coating (with a lot of rainbow sprinkles) is a clear winner.
Brownie Ice Cream Sandwiches with Homemade Strawberry Sprinkle Coating
- 4 ounces chopped bittersweet chocolate 115 g
- 1/2 cup unsalted butter 115 g or 1 stick
- 1 cup white granulated sugar 200 g
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoon instant coffee optional but recommended
- 1/2 teaspoon kosher salt
- 1/2 cup all-purpose flour 70 g
- 1/4 cup natural cocoa powder sifted after measuring, 25 g
Strawberry Sprinkle Coating
- 2/3 cup coconut oil 135 g
- 1/2 cup white chocolate chips 90 g
- 3 cups freeze dried strawberries 1.7 ounces or 35 g (see note below)
- 1/8 teaspoon kosher salt
- 1 1/2 quarts Clover Sonoma Sweet Cream Ice Cream 1 carton or 1.42 Liters
- 1 1/2 cups of rainbow sprinkles
- Make the brownies by preheating the oven to 350°F. Spray two 9 x 9 pans with cooking oil. Line the bottom and sides of the pans with parchment paper leaving 1-inch overhanging the edges of each pan.
- Place the chocolate and butter in a large microwave safe bowl. Cook on high in the microwave in increments of 30 seconds, until the chocolate and butter have completely melted, stirring between each cooking cycle. It should take about 3 to 4 cycles (1 1/2 to 2 minutes). Don’t overheat the chocolate. It’s better to take the chocolate out when there are still lumps in it, and to stir with a fork, letting the residual heat melt the chocolate than to keep on cooking it.
- Add the sugar and stir in with a spatula. Add the eggs, one at a time, stirring them in before adding the next one. Stir in the vanilla, instant coffee and salt. Add the cocoa and flour and stir until absorbed into the batter.
- Divide the batter into the two prepare pans. If you have a scale, it’s about 310 grams of batter per pan. Smooth the batter in the pan to the edge of the pan (this is where a small offset spatula would come in handy but you can use a butter knife or back of spoon). Bake in the oven for 8 minutes, then rotate the pans and bake for an additional 2 to 4 minutes or until a toothpick inserted in the middle of the brownies comes out clean.
- Let the brownies cool on a wire rack for 15 minutes, then move the pans to the freezer for 15 minutes more. While the brownies are chilling in the freezer, remove the ice cream and let sit on the counter to soften a little bit.
- Once the brownies have chilled, take one brownie pan out of the freezer and scoop out the soften ice cream into the pan. Smooth the ice cream out into an even layer. Take the second brownie pan out and lift the brownie out of the pan using the parchment paper. Peel it off the brownie and then place the brownie layer on top of the ice cream firmly.
- Place back in the freezer for 1 hour or overnight to let the ice cream firm up.
- Right before you are ready to finish the brownie ice cream sandwiches, make the strawberry coating by placing the coconut oil and white chocolate chips in a large glass measuring cup. Cook on high in the microwave in increments of 30 seconds, until the chocolate and coconut oil have completely melted, stirring between each cooking cycle. It should take about 3 to 4 cycles (1 1/2 to 2 minutes). Don’t overheat the chocolate. It’s better to take the chocolate out when there are still lumps in it, and to stir with a fork, letting the residual heat melt the chocolate than to keep on cooking it.
- Meanwhile place the freeze-dried strawberries in a blender or food processor. Process until the strawberries are reduced to a powder. Once the coconut oil and white chocolate are melted and completely smooth, pour the liquid into the blender/food processor, add the salt, and blend until a smooth liquid is formed. Pour the liquid back into the glass measuring cup.
- Take the brownies ice cream sandwiches out of the freezer and lift the entire pan of brownie and ice cream up and out of the pan using the parchment paper. Move to a cutting board, then place another cutting board on top, and flip the entire brownie ice cream sandwich over. Peel off the parchment paper. Then flip back onto the original cutting board. Cut into 10 rectangles. If, at any point, the ice cream becomes too soft, move the sandwiches to the freezer for 10 to 15 minutes to harden the ice cream.
- Place the sprinkles in a shallow bowl. Line a baking sheet with parchment paper, wax paper or a silicon baking sheet. Take one ice cream sandwich and dip it into the strawberry coating. Then immediately dip it in the sprinkles, adding sprinkles to the coating side. Move the ice cream sandwich to the lined baking sheet and repeat with the remaining sandwiches.
- Move the ice cream sandwiches back to the freezer and let cool and harden for 30 minutes before serving. Can be kept in the freezer for up to a month.