Oh summer, how we've missed you! There's something about them moment when I flip the calendar to June. It invites my spirit to slow down, enjoy the longer days and indulge in sweet treats.
I found this recipe on Half Baked Harvest and I've tweaked it to work for us. We love our brownies with a little espresso thrown into the mix. So the brownie base has a little coffee kick. I also love how easy no-churn ice cream is to add here. But my favorite thing to do is grab a pint of frozen custard from Culver's or Freddy's and use that for the ice cream layer.For these, I followed the recommendation of using a layer of peanut butter on top of the ice cream layer, but next time, I think I'll make home made caramel. Dip these pretty babies in home made magic shell and top with flaky salt, a drizzle of more chocolate or sprinkles and you've got a yummy treat for those nights when the sun sticks around longer
How to Make Frozen Ice Cream Bars
These really are super easy. So rather than a recipe, I'm giving you steps to follow. You can use recipes I've posted here or some of your favorites!
1. Use a brownie recipe designed for an 8x8 pan but bake it for half the time in a 9x13 pan. This will be the base of your bar. Let it cool completely. If you need an awesome brownie recipe, give these a try! Let these cool completely in the pan, but don't take them out.
2. Grap a pint of your favorite ice cream or frozen custard and let it soften so it's easy to spread once the brownies are cool. Spread a layer of ice cream over the brownie base and pop into the freezer for 2 hours.
3. The third layer is on the way! You can use peanut butter, fudge if you need even more chocolate or a layer of peanut butter spread thinly over the ice cream. Cover with plastic wrap and refrigerate overnight.
4. Waiting is hard, but it's worth it! Use the parchment to remove your amazing brownie ice cream cake. With a warm, sharp chefs knife, cut the short edge in half. Cut the long edge into thirds and those thirds in half for 12 bars. Put these back in the freezer while you make Magic Shell.
5. Home made magic shell couldn't be easier. Just two ingredients! We're going to make a pretty big batch to cover all of these pretty bars. Melt 2 cups of Semi Sweet Chocolate Chips with 6 tablespoons of Refined Coconut Oil (measure while it's solid).
6. One at a time, use two forks to dip your bars all the way around in the magic shell and put on a parchement lined baking sheet. If things get crazy messy, you can spoon the magic shell over the bars with the bars on a rack. Use extra magic shell or sprinkles to make them pretty.
7. Place back in the freezer for an hour and then wrap individually. Enjoy throughout your summer for as long as they last!
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