One final summery sweet post for this week (though there are still two more days next week).
This treat came about in an unusual way for me. We play the radio in the morning while the children eat breakfast at the table and I eat my breakfast walking around the house doing a little bit of everything – clean up, prepping for the day, helping the children with whatever they need, getting things out for dinner in the evening, getting dressed and presentable, etc. The music, I hear, the other stuff, it’s hit or miss. Usually, when it’s something like the weather forecast, someone has something to say and we have to enter the day without knowing if a hurricane is on it’s way. We’ve been lucky so far. :)
So the other morning, I heard part of an advertisement. It went like this
‘…and Breyers would like you to try their new Salted Caramel Ice Cream to make Brownie Ice Cream Sandwiches…. make a pan of brownies and slice them in half…..layer in a tub of ice cream and top with the brownies…..once set, cut apart and roll in chopped pretzels….’
I spent a week looking for any kind of salted caramel ice cream.
No dice.
I googled and googled and googled.
Still nothing.
Finally, I looked on the Breyers website and clicked through all the brownie recipes until I found Sweet & Salty Brownie Ice Cream Sandwiches. It looked alright but it’s not Salted Caramel ice cream. I don’t care for pretzels and the salted caramel part was stuck in my head.
This is what I came up with.
Now, if I would have actually read the Breyers recipe, I would have noticed they recommended baking the brownies in a slightly smaller pan than the 9×13 one I used. No wonder I had so much trouble slicing it in half!! Details, details….
Instead of pretzels, I used sliced almonds toasted with some sea salt.
And the caramel, the caramel!!!! I settled on this recipe and it is a winner. Michelle, the Brown-Eyed Baker, has a perfect recipe tutorial with lots of helpful pictures. It’s an easy recipe and it doesn’t take long to make. My batch even had a few lumps in it that I fished out after putting it through a strainer and it’s still wonderful!
recipe adapted from Breyers
Ingredients
- • 1 pan of your choice of brownies - homemade or box mix works, just make it in 15 ½ x 10 ½ pan size or you might be sorry
- • 1 container of vanilla ice cream, slightly softened
- • 1 recipe of salted caramel sauce, cooled
- • 1 bag slice almonds, toasted with 1 tsp sea salt, also cooled
Instructions
- Once the brownies are baked and completely cooled, remove from the pan and slice in half.
- Place the bottom half back in the pan.
- Scoop out the softened ice cream on top of the brownie layer and smooth out.
- Pour on the cooled salted caramel sauce.
- Top with the top layer of brownie.
- Place in the freezer for at least 2 hours. For a better set up, freeze overnight.
- Cut into squares and roll in the toasted almonds.
Notes
They can be made ahead of time and individually wrap in wax paper. The almonds seem to stick a little better after some time in the freezer.
Brownies, good. Ice cream, good. Toasted almond crunch, wonderful. Salted caramel, fabulous!
Have a great weekend.
Take care.
Oh man…that looks so good! Your food photography is my favorite! Love it! So good.