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Saltine Cracker Brownie Ice Cream Sandwich

by Mandy @ Lady and pups
dessert
Yield: 25Prep: 9 hours 30 minutesCook: 30 minutesTotal: 10 hours
Source: https://food52.com/recipes/22299-saltine-cracker-brownie-ice-cream-sandwich?utm_source=usps&utm_medium=directmail&utm_campaign=catalog_june21_dreamdessert

Ingredients

You have 2 of 16
protein
  • ○2eggs(large)
dairy
  • ○113 gramsunsalted butter
  • ○240 gramssweetened condensed milk
  • ✓1 1/3 cupsheavy cream
  • ○2 tablespoonsunsalted butter(for brushing)
grain
  • ○2/3 cupall purpose flour
pantry staple
  • ○1 teaspoonvanilla extract
  • ○1/2 cupgranulated sugar
  • ○1/2 cupbrown sugar
  • ○1 1/2 tablespoonsground espresso beans
  • ○60saltines
  • ○1/2 teaspoonfine sea salt
  • ○1 1/3 teaspoonsvanilla extract(pure)
other
  • ○1 1/2 tablespoonsdark rum
  • ✓2 tablespoonscocoa powder
  • ○90 gramssemi-sweet chocolate chips

Instructions

  1. Using a 9 inch square pan, estimate exactly how many pieces of crackers you’ll need to cover the top and bottom layer. Melt 2 tablespoons of butter in the microwave and brush the crackers on both sides. Set aside.
  2. Combine semi-sweet chocolate and unsalted butter in a large microwave-proof bowl. Heat until the ingredients have melted. Add the granulated sugar, brown sugar, large eggs, ground espresso beans and vanilla extract. Whisk until it’s smooth and slightly fluffy. Sift all-purpose flour, cocoa powder and fine sea salt into the bowl. Fold the ingredients together with a spatula or whisk until smooth. Set aside.
  3. Brush the pan with some oil and line it with parchment paper. Pour the brownie batter into the pan and smooth the top with a spatula. Arrange the crackers on top of the batter and cut the crackers to fit if necessary. Scatter the rest of the crackers on another baking sheet. Bake in the oven for 25 minutes. The brownie should be slightly underdone.
  4. Remove the brownie and the crackers. Let the brownie cool for 10 minutes, then move the entire pan into the freezer to chill for 30 minutes.
  5. Take the brownie-cracker pan out of the freezer. Lift and peel the parchment paper to remove it from the pan. Line the pan again with parchment paper and invert the brownie and cracker back into the pan so that the cracker-layer is facing down.
  6. Combine sweetened condensed milk, vanilla extract and dark rum together in a small bowl. Set aside. With a stand or handheld mixer, whisk the heavy cream on medium-high speed until soft peaks form, approximately 3 minutes.

My notes

The inspiration behind this ice cream sandwich comes from Donna Hay's cracker cheesecake.