Brownie Peanut Butter Ice Cream Sandwiches just in time for Halloween

ATLANTA - Looking for a special treat to whip up this Halloween? "Reel Food" host Chadwick Boyd stops by Good Day Atlanta with a finger-licking delicious treat combining peanut butter, vanilla ice cream, and fudgy sheet pan brownies. These ice cream sandwiches are his homemade spin on his favorite Halloween candy chocolate peanut butter cups.   

For Thursday's recipe see below.  For more information on Chadwick Boyd click here. 

Brownie Peanut Butter Ice Cream Sandwiches from Chadwick Boyd: 

The peanut butter ice cream needs to be made at least 4 hours in advance to freeze enough to make the ice cream sandwiches.

Makes 15-17 ice cream sandwiches

Ingredients
•½ gallon vanilla bean ice cream
•⅓ cup creamy peanut butter (I use Jif – natural peanut butters have too much oil)
•¾ cup unsalted butter (1¾ sticks)
•1½ cups granulated sugar
•1 cup dark chocolate cocoa powder
•½ teaspoon sea salt
•½ teaspoon baking powder
•3 eggs
•1 cup All-Purpose flour
•1¾ cups dark chocolate chips (1 10z. bag)
•Various crushed Halloween candies, treats or nuts: Reese’s Pieces, M&Ms, Tim Tams, pistachios

Directions

To make the Peanut Butter Ice Cream:

Using a rubber spatula, remove the ice cream from its container in chunks and place evenly in the bowl of a food processor fitted with the steel blade. Save the container and lid. Add the peanut butter. Pulse for 30 seconds until mostly blended. Scrape down the sides of the bowl with the spatula, then pulse again for 20-30 seconds until smooth. Place the finished ice cream back in the container, place the lid back on and put in the freezer until hardened – about 4 hours. Overnight is best if you have time.

To make the Brownies:

Preheat the oven to 350˚F.

Line a rimmed half sheet pan (18”x13”) with parchment paper, letting the paper hang 2” over the sides – this makes it easier to cut out the brownies later to make the ice cream sandwiches. 

In a large mixing bowl, whisk together the cocoa, salt and baking powder.

Add the butter to a medium size pot and bring to a low bubble on medium heat, 5-7 minutes. Whisk in the sugar. Continue whisking until the sugar mostly dissolves into the butter – this will take 3-4 minutes. It will turn a shiny, creamy yellow. 

Pour the butter mixture into the cocoa mixture and whisk until shiny and smooth. 

Whisk in the eggs one at a time. Add the flour and mix until fully incorporated. 

Using a wooden spoon, stir in the chocolate chips.

Pour the batter onto the baking sheet and spread evenly to the pan edges with a rubber spatula. 

Place the sheet pan in the center rack of the oven. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Do not continue longer the brownies will burn.

Set the brownies on a wire rack and let cool completely, about an hour. If you’re in a hurry, you can place them in the refrigerator to cool faster.

To Assemble the Ice Cream Sandwiches:

Using a 2¼” biscuit cutter or round cookie cutter, cut out the brownies to make the ice cream sandwich tops and bottoms. Carefully lift the cut brownies out with a butter knife or offset spatula and transfer to another rimmed baking sheet, placing the top sides down.

With a 1” ice cream scoop, place one scoop of ice cream on half of the brownies – they should be 15-17 pieces. Gently place the remaining brownie pieces on top of the ice cream to finish the sandwiches – press down slightly to bring them together. 

Quickly roll the edges of the ice cream sandwiches in your favorite crushed Halloween candy to fully encrust the sides. Return to the cookie sheet and place in the freezer until ready to serve.

Store in an air tight container for up to one week.