Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream


 
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream
Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

Hi hi! Same old same old around here - we go to Canada on Saturday which I am SO excited about, but I am also trying to haul ass to get as much shot before I leave so that I have some sneaky computer work to do while I am there to hopefully get a wee bit of a backlog of posts ready so that I can plan ahead a little! I also just finished shooting a whole bunch of Christmas cookies (!!) for a little project that I can tell you about in a few months, so there’s a weird mix of summer desserts and Christmas cookies kicking around in my fridge right about now.

I made these Black Cocoa Brownie Ice Cream Sandwiches a few weeks ago as sort of a procrastination situation, and OH BOY am I glad I did. I basically just mashed up two of my favourite recipes - these black cocoa brownies (which are adapted from the amazing Sarah Kieffer’s book), and a Philadelphia style ice cream, which I turned into a mint Oreo chip kind of thing, and combined them to make ice cream sandwiches! Philadelphia ice cream is made without eggs, so the process of making the base is super simple, as you don’t have to make a custard. I think there’s a place for both - I love custard based ice cream if you are serving it alone, but if you are pairing it with something else rich like these brownies, or you are after something a little lighter, Philadelphia is perfect!

Black cocoa is what is used to give Oreos their distinctive flavour, so it made sense to pair the brownies with an Oreo ice cream. Mint chip will be my forever fave ice cream flavour, so it made sense to add some peppermint extract in too. That is totally optional - these would also be amazing with a vanilla ice cream base with the Oreos added in. You could also ditch making your own ice cream all together and soften some store bought ice cream and freeze it between the brownies - you could even get super fancy and use two flavours, one on each half, for a bit of a choose your own adventure vibe.

The great thing about Brownie Ice Cream Sandwiches is that they are super simple to assemble - you just layer up the brownie and the ice cream, and freeze it, and you have a dessert that will feed loads! They are a little less involved than a cookie sandwich which you have to assemble individually - with these you can just pop them together, then all you have to do is cut them up and you are ready to go! I conveniently timed the making of these with two BBQs that we were invited to, so I took half along to each, and they were a giant hit!

A few wee tips:

  • This needs overnight to freeze down. I made the ice cream base, then chilled that while I baked the brownies and allowed them to cool, then churned the ice cream and assembled, before freezing overnight. If you like, you can store the brownies in the freezer or fridge until you are ready to assemble to ensure that they are cool and there is minimal melting when you add the ice cream.

  • You need the brownie to be fudgy when you bake it, so you want it to come out of the oven juuuuust cooked so it doesn’t go rock solid when you freeze it.

  • The green food colouring is totally optional - it’s only a tiny bit and I love how it looks! I know some people don’t like green mint stuff, so you do you here.

  • These last for so long in the freezer! They are also super rich so I would cut them up into smaller pieces to serve (I just had them in larger pieces to shoot then ended up cutting them all in half before serving)

  • If you don’t want to make your own ice cream, then store bought works great! You can just let a litre / quart of ice cream soften slightly, spread it onto one layer of brownie, top with the second, and freeze it down!

  • When I am assembling these, I like to put the top layer of brownie onto the ice cream upside down to ensure that the outside edges of the sandwiches are flat and level. This is totally aesthetic, but just thought I would mention!

 

 

Black Cocoa Brownie Ice Cream Sandwiches with Oreo Mint Chip Philadelphia Style Ice Cream

- Makes 12 large or 16 smaller ice cream sandwiches -

Brownie recipe adapted from The Vanilla Bean Baking Book, Ice Cream Base Slightly adapted from The Perfect Scoop

Black Cocoa Brownie
85g cold unsalted butter
170g dark chocolate, coarsely chopped
40g Black cocoa, or extra dutched cocoa
105g all-purpose flour
1/4 tsp plus 1/8 tsp baking powder
3/4 tsp salt
3 large eggs, at room temperature
90g neutral oil
200g sugar
75g brown sugar
1 tsp vanilla

Oreo Mint Chip Philadelphia Style Ice Cream
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
250g (1 cup) whole milk
1/2 tsp vanilla bean paste
1 tsp peppermint extract
1-2 drops of mint gel food colour
20 oreo cookies, chopped

 

- PROCESS -

BLACK COCOA BROWNIE

Preheat the oven to 350˚f / 180˚c. Grease two 9” square baking tins and line with parchment paper slings.

Melt together the butter and chocolate in a medium pan over low heat, stirring well until smooth. Add the cocoa powder and mix well to combine, then set aside to cool.

Whisk together the flour, baking powder, and salt in a small bowl. In a large bowl, combine the eggs, oil, sugar, brown sugar, and vanilla. Mix until well combined. Add the chocolate mixture and mix until combined. Gently fold in the dry ingredients until just combined.

Divide the mixture between the two prepared tins. Bake for 18 to 20 minutes, until the top of the brownie is set and a skewer inserted comes out with still a few crumbs attached. You want them to be slightly on the underbaked side so that when they freeze they stay soft. Remove from the oven and allow to cool completely.

 

OREO MINT CHIP PHILADELPHIA STYLE ICE CREAM

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, vanilla bean paste, peppermint extract, and gel food colouring, if using. Transfer to a container, and place in the refrigerator until completely cool.

Line a 9” square baking tin with two parchment paper slings (so that you have pieces of parchment extending from all of the edges - this will help removing the ice cream sandwiches). Place one layer of brownie into the pan.

Churn the ice cream in your ice cream maker according to manufacturer’s instructions. When the ice cream is almost churned, add the chopped oreo cookies and churn to incorporate.

Give the ice cream mixture a few turns by hand using a rubber spatula to ensure that the oreos are distributed evenly, then transfer it to the pan, smoothing down with a small offset spatula. Top with the second layer of brownie, making sure to turn it upside down so that the smooth side is on the top. Press down lightly to adhere.

Wrap the baking pan in plastic wrap to ensure it does not pick up any freezer smell, then transfer to the freezer and freeze overnight until solid.

Remove the ice cream sandwiches from the pan by pulling on the parchment paper sling. Cut into squares using a sharp knife which has been run under warm water and dried off, wiping between each cut.

Store leftovers in an airtight container in the freezer until ready to serve.

Black cocoa brownie ice cream sandwiches - black cocoa brownies are baked thin and fudgy, then layered up with smooth oreo mint philadelphia style ice cream. These are the perfect summer treat and great for feeding a crowd, you can't go wrong with a good brownie ice cream sandwich. #brownie #icecreamsandwich #mintchip #philadelphiaicecream

Double Chocolate Mint Chip Pie


 
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie
Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie

I’m a big fan of drawing out fun dates to last a whole week. With my birthday, I tend to make it birthday month, which is really just an excuse to go fun places and buy fun things. Going off that same logic, this week is pie week! The 14th of March is International Pi(e) day, (in America the date is written at 3/14, hence pi day), so I’m calling it pie week. I have a couple of super fun recipes coming your way, starting with this ridiculously good Double Chocolate Mint Chip Pie.

This recipe comes from Chris Taylor and Paul Arguin’s book that comes out on the 14th, called ‘The New Pie’. Chris and Paul are a married couple from Georgia, who were originally brought together by baking, and have made it their hobby entering (and winning) all kinds of pie contests (which I had no idea were a thing until I read their book!). The book is just beautiful - and filled with the most inventive, unique pie recipes I have ever seen. All the recipes are super clearly explained (and have weight measurements!!), and I am so, so excited to make some more pies from it!

I had a really hard time picking a recipe to share here with you - I must have flicked through the book 10 or 15 times before I finally found myself returning over and over again to this Double Chocolate Mint Chip Pie. Mint chocolate chip is my all time fave flavour of ice cream - always has been, always will be. This recipe encapsulates all the aspects of the flavour, with a cocoa pastry, a layer of ganache topped with chopped mints, a mint chip cream topping filled with crispy pearls (!!), and a cocoa whipped cream. Alone, the components are amazing, but together, they combine to form some kind of magic combination. If mint chocolate chip ice cream was a pie, this is exactly what it would taste like.

A few wee tips:

  • I used a ‘deep dish’ pie plate for this recipe - Chris and Paul describe this as having a top internal diameter of 9 1/8” to 9 5/8”, between 1 3/8” and 2” tall, and having a capacity for about 5 cups filling.

  • This pie can be broken up over a few days if you like - I made the pie dough then gave it an overnight rest, then the next day I blind baked the shell, did the ganache, let it set, then added the mint cream layer, and let it set for 4 hours before finishing it off.

  • The wee drizzle on the shell is a cute, quick step - Chris and Paul use white chocolate and green candy melts, but I popped a little bit of gel food colouring into some white chocolate to make the green and it worked great!

  • I used super orange yolks when I was making the filling, so ended up adding a bit more food colouring to counter this - if you don’t want a super green pie, slightly paler yolks might work better!

 

 

Double Chocolate Mint Chip Pie

- Makes one 9 1/2” deep dish pie -

Reprinted with permission from ‘The New Pie’ by Chris Taylor and Paul Arguin

Cocoa Pastry Crust
191g all-purpose flour
1/2 tsp salt
1/8 tsp baking powder
28g Vegetable Shortening
28g powdered sugar
21g Dutch Process or Black Cocoa
113g Cold, Unsalted Butter, cut into pieces
1 tsp vanilla extract
57g Strongly brewed coffee

Green and White Drizzle (Optional)
80g white chocolate, melted
a few drops mint gel food colouring

Mint Chip Ganache
227g Bittersweet chocolate, chopped
261g Heavy Cream
80g Chocolate Mints, such as Andes (I used after eight mints), Chopped

Mint Chocolate Chip Cream
2 1/2 tsp powdered gelatine
3 large egg yolks
100g sugar
120g whole milk
227g white chocolate, melted
28g Green Creme de Menthe (I didn’t have this, so used 1/2 tsp peppermint extract)
1-2 drops Mint green gel food colouring (optional)
350g Heavy Cream
45g Chocolate pearls, preferably Valrhona (or you can use mini chocolate chips)

Cocoa Whipped Cream
230g Heavy Cream
1/2 tsp vanilla extract
15g Powdered Sugar
1 Tbsp Dutch Process or black cocoa

 

- PROCESS -

COCOA PASTRY CRUST

Measure the flour, salt, and baking powder directly into the bowl of a food processor. Pulse the ingredients once or twice to combine them.

Place the shortening, powdered sugar, and cocoa into a separate small bowl. Using a small rubber spatula, smear the shortening into the powders, pressing against the sides and bottom of the bowl. Continue to work your way around the bowl until all the ingredients have been combined into a chocolatey paste.

Using the small rubber spatula, divide the chocolatey paste into three or four roughly equal nuggets and add them to the flour mixture. Pulse three or four times (1 second pulses) until the chocolate seems evenly dispersed into the flour.

Add the butter to the flour and pulse four or five times. At this point the flour should appear slightly textured, like coarse cornmeal, with small bits of butter flecked throughout. If not, pulse one or two more times.

Drizzle the coffee and vanilla over the liquid.

Using 1-second pulses, process the mixture until it transforms from dry and powdery into a large clump of cohesive dough, 8 to 15 pulses. Stop pulsing once most of the dough is clumped together.

Transfer the dough and any remaining unincorporated flour to a smooth work surface. To incorporate any loose flour, press and smear the flour across the work surface with the heel of your hand. Gather all the dough and press it into a 5 to 6 inch disc about 1 inch thick.

Wrap the disc in plastic wrap, and smooth the outer 1 inch thick edge with your fingertips or by rolling the disc along the countertop. These smooth edges will make the dough easier to roll out in a circle. Refrigerate for at least 4 hours but preferably overnight.

Turn the dough onto a lightly floured surface, and roll out to a circle approximately 15” in diameter, and 1/8” thick. Place the dough in the pie pan, and crimp the edges as desired. Freeze the dough-lined pan for at least 20 minutes while preheating the oven to 350°f.

Lightly spray one side of an 18 inch piece of aluminium foil with cooking spray. Line the crust with the foil, sprayed side down. Fill the pan with the pie weights.

Bake the crust until the crust is set, 50 to 60 minutes, peeking under the edge of the foil to check for doneness. Remove the pie pan from the oven and lift out the pie weights by using the corders of the foil. The goal is for the inside of the pie shell to be evenly baked - it should look like a finished crust. If it is still not done (this can be a little hard to tell with cocoa crust, but it needs to feel dry when you touch it with a finger), place it back into the oven without weights and continue to bake, checking every 2 minutes. Cool the pie crust completely on a wire rack.

To add  the drizzle, add half of the melted white chocolate to a piping bag. Tint the other half with a drop of mint green colour, and transfer to another piping bag. Snip the end off each to create a small hole.

Carefully remove the cooled chocolate crust from the pan to a double layer of paper towels on a baking sheet. If the crust does not seem like it is going to come out, abort the mission and drizzle the chocolate over the crust still in the pan. Drizzle the chocolate over the edge of the crust, allowing the excess to land on the outside of the crust. Some will land in the crust, but that is fine because it will be covered with the filling. Allow to set for about 10 minutes before returning the crust to the pan and filling the pie.

MINT CHIP GANACHE

Place the chopped bittersweet chocolate in a medium heat-safe bowl. Heat the cream in a small saucepan until it begins to simmer (watch it closely so it doesn’t boil over), then pour the cream over the chopped chocolate and set aside for 30 seconds. Whisk the hot cream and chopped chocolate together until the mixture is smooth.

Transfer the chocolate ganache to the cooled pie crust, smoothing with an offset spatula, if necessary. Sprinkle the chopped chocolate mints over the top of the ganache. Transfer the pie to the refrigerator and chill until the ganache is set, about 2 hours.

MINT CHOCOLATE CHIP CREAM

Sprinkle the gelatine over 2 Tbsp water in a small microwave safe bowl and set aside. In a medium saucepan, whisk together the egg yolks, sugar, and milk. Whisking constantly, cook the mixture over medium low heat until it is slightly thickened and reaches 160°f on an instant-read thermometer, about 5 minutes. The mixture will coat the back of a spoon when it is properly thickened. Remove the egg mixture from the heat and continue whisking it to cool it slightly, 1 to 2 minutes.

Heat the gelatine mixture in the microwave on high power in 5 second intervals, checking and stirring it until it just begins to bubble at the edges and the gelatin is dissolved (don’t let it boil). Whisk the gelatine into the egg mixture.

Whisk the melted white chocolate into the egg mixture until smooth. Strain the mixture through a fine mesh sieve into a medium bowl. Whisk in the creme de menthe (or peppermint extract) and mint colour, if using. Allow the mixture to cool to room temperature, 15 to 20 minutes, stirring occasionally to prevent premature gelling.

In a large bowl (or using a stand mixer fitted with the whisk attachment), whip the cream on medium high speed until it holds stiff peaks, 1-3 minutes. reduce the speed to low and slowly drizzle in the mint white chocolate mixture until it is completely incorporated. Fold in the chocolate pearls.

Transfer the mint chocolate chip cream to the chilled pie, smoothing with an offset spatula. Return the pie to the refrigerator and allow it to chill until the mint cream layer is set, 4 to 6 hours (or up to overnight).

COCOA WHIPPED CREAM

If using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the cream, vanilla, and cocoa on medium-high speed, or until soft peaks form. Add the powdered sugar, and beat on medium high speed until stiff peaks form, 1-3 minutes. Transfer to a piping bag fitted with an open star attachment. Pipe rings of whipped cream around the outside of the pie.

Store any leftovers in the fridge for up to 2 days.

Double Chocolate Mint Chip Pie from 'The New Pie'. Chocolate pastry is drizzled with white and green chocolate, filled with a dark chocolate ganache, topped with chopped mints, then topped with a mint chocolate chip cream filling loaded up with crispy pearls. The whole thing is then finished with a cocoa whipped cream. If there was a pie version of the perfect scoop of mint chocolate chip ice cream, this pie would be it. #mintchip #doublechocolate #creampie

‘The New Pie’ is copyright 2019 by Chris Taylor and Paul Arguin, and was published in 2019 by Clarkson Potter/ Publishers.