Below is our much much more simple take on Williams-Sonoma‘s Peppermint-Brownie Ice Cream Sandwich recipe. For a competely No Fuss Fabulous version check out our festive Christmas Creams here.
Recipe:
1 Package of brownie mix
1 Pint of peppermint ice cream
Holiday nonpareils
Set oven to 350 degrees. Grease three 8-inch square baking pans. Line the pans with parchment paper and grease the parchment.
Prepare brownie mix according to the package instructions. Divide the batter among the pans and spread evenly. Bake until the centers are puffed and the brownies just begin to pull away from the sides of the pan, about 10 minutes.
Transfer the pans to wire racks and let the brownies cool for 10 minutes. Invert each pan onto a rack and lift off the pan. Let cool completely.
Transfer the brownies to a work surface and peel the parchment off the brownies. Using holiday ice cream sandwich molds, cut out eight of each shape. Place the nonpareils on a large plate.
Place 3 tablespoons of peppermint ice cream in the sleeve of sandwich mold and top with a second cutout of the same shape. Using the press, press down on the top brownies until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Roll the edges of the ice cream sandwich in the nonpareils and press gently.
Serve ice cream sandwiches immediately, or place them in the freezer in a tightly wrapped Tupperware dish. You may freeze the ice cream sandwiches up to two or three days.
Want to try another wonderful Peppermint Candy Ice Cream Sandwich recipe? Click here to try Diana’s Desserts Peppermint Candy Ice Cream Sandwiches!
Want to purchase some holiday Ice Cream Sandwich molds?
Try Sur La Table’s Holiday Ice Cream Sandwich mold set here or you can still find several new Williams-Sonoma‘s holiday mold sets on Ebay. Click here.
