Spiced Espresso & Dark Chocolate Ice Cream Sandwiches

1. 1

   For Trial Recipe: Heat 1 qt.

2. 2

   (1 L) half-and-half, 2 lb.

3. 3

   (900 g) cream cheese and 4 oz.

4. 4

   (115 g) sugar until cream cheese is melted and mixture is thoroughly combined, stirring frequently.

5. 5

   Mix 12 oz.

6. 6

   (340 g) sugar, 8 egg yolks, 2 oz.

7. 7

   (60 g) coffee, 2 oz.

8. 8

   (60 g) cocoa, 2 Tbsp.

9. 9

   (30 mL) cardamom and 1 Tbsp.

10. 10

    (15 mL) vanilla.

11. 11

    Gradually whisk into cream cheese mixture; cook on medium heat until thickened.

12. 12

    Cool mixture to 38 degrees F (3 degrees C).

13. 13

    Transfer to ice cream maker; process until frozen.

14. 14

    Store in freezer.

15. 15

    Prepare 1.25 lb.

16. 16

    (565 g) brownie mix as directed on package, adding an additional 2 oz.

17. 17

    (60 g) water.

18. 18

    Divide batter between 2 half-sheet pans lined with buttered parchment paper.

19. 19

    Bake in 375 degrees F (190 degrees C) standard oven 10 min.

20. 20

    or until center is done.

21. 21

    Cool slightly.

22. 22

    Freeze until completely frozen.

23. 23

    Spread 1 pan of brownies with ice cream; top with second brownie layer.

24. 24

    Press down with half-sheet pan to flatten to an even thickness.

25. 25

    Freeze 1 hour.

26. 26

    Cut into 20 (4x5-inch) sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.