Brownie Raspberry Swirl Ice Cream Sandwich Cookies #Creative Cookie Exchange

When I saw this months theme at Creative Cookie Exchange was Chocolate and Berries and Chocolate, I knew I was going to make something that could be enjoyed on a hot Summers day.

These cookies 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.

For the Brownies:
4 large eggs, at room temperature
1 1/4, 3 3/4 oz cup dutch-processed cocoa powder

1 tsp salt unsalted 

1 tsp baking powder

1 tbsp vanilla extract
 1 cup 8 oz unsalted butter
 2 1/4 cups 15 3/4 oz granulated sugar
 1 1/2 cups 6 1/4 oz all-purpose flour

For the Raspberry Swirl Ice Cream 
1 1/2 cups (12 oz) frozen raspberries, defrosted (can substitute fresh berries)
 1 litre (2 quarts) vanilla ice cream, slightly softened but not melted

To Make the Brownies:
Preheat the oven to 176 C (350F). Line two 9×13-inch pans with foil so that it extends up and over the sides. Spray the baking paper 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.)
Bake the brownie layers at 176C (350F) for 15-20 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:
 Defrosted the raspberries and mash with a potato masher or fork until very juicy, and the berries are broken up into coarse pieces.
Spray a 9×13 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-cookies layers is chilled, remove the ice cream from the pan using the plastic wrap as handles. Flip it upside-down onto one layer of brownie-cookie 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-cookie layers are firm enough to cut cleanly.
Remove the block of brownie-cookies/ice cream sandwiches from the pan using the plastic wrap as handles. Use a large sharp knife to cut it into 12 ice cream sandwiches. Store sandwiches-cookies 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.

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The theme this month is Berries and Chocolate--because we all have a little spring fever!  Creative Cookie Exchange has decided to stop using the linky. What this means is that the only way to join in the fun is to become a host. Just contact Laura at thespicedlife AT gmail DOT com and I will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes--be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

• White Chocolate and Cranberry Crispy Treats  from All That's Left Are The Crumbs
• Strawberry Pocky Chocolate Cookies from  NinjaBaking.com
• Double Chocolate Cookies with Dried Cherries from A Baker's House
• Raspberry Fudge Sandwich Cookies from Karen's Kitchen Stories
• Double Chocolate Strawberry Cookies from Baking Yummies
• Nutella Cranberry Cookies from Basic N Delicious
• Blueberry Lemon Cookies with White Chocolate Chunks from The Spiced Life
• Chocolate Chip Strawberry Cookies from Liv Life
• Brownie Raspberry Swirl Ice Cream Sandwich Cookies from Made with Love