Colossal Brownie Ice Cream Sandwich
Our Colossal Brownie Ice Cream Sandwich is a big deal. Rich, decadent, chewy and gooey, it’s a childhood classic all grown up.
- 1/3 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 3 tablespoons all-purpose flour
- 2 tablespoons firmly packed brown sugar
- 1/3 cup peanut butter (not reduced fat)
- 1 tablespoon margarine or butter
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1/2 cup (1 stick) margarine or butter
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup all-purpose flour
- 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (optional)
- One quart fat-free or low-fat vanilla ice cream or frozen yogourt, slightly softened
How to make it
- Heat oven to 350°F. Line two 8 or 9-inch round cake pans with aluminum foil, allowing foil to extend over sides of pans. Spray with cooking spray.
- For topping, combine oats, flour and brown sugar in large bowl. Cut in peanut butter and margarine with two knives until mixture is crumbly; set aside.
- For brownies, melt chocolate chips and margarine in medium saucepan over low heat, stirring frequently. Remove from heat; cool slightly. Stir in sugar and vanilla. Add eggs; mix well. Add combined flour, oats, baking powder and salt; mix well. Divide batter evenly between pans. Sprinkle with reserved topping, patting gently.
- Bake 22 to 24 minutes for 8-inch pan (20 to 22 minutes for 9-inch pan) or just until centre of brownie is set. (Do not overbake.) Cool completely in pans on wire rack.
- To assemble, spread softened ice cream evenly over one brownie while still in pan. Lift second brownie out of pan; remove foil.
- With topping side up, place brownie on top of ice cream, pressing gently. Cover and freeze several hours or overnight. Remove from freezer 10 to 15 minutes before cutting.
- Lift from pan using foil edges. Remove foil; cut into wedges. Individually wrap wedges and store in freezer.
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