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The Perfect Ice Cream Sandwich Recipe with Claire Saffitz | Dessert Person



The Perfect Ice Cream Sandwich Recipe with Claire Saffitz | Dessert Person
Indulge in the ultimate ice cream sandwich recipe by Claire Saffitz Dessert Person! Discover the secrets to creating irresistibly delicious homemade ice cream sandwiches that are easy to make and bursting with flavor. From fudgy brownie base to creamy vanilla ice cream studded with Oreo cookies, this salty-sweet treat will satisfy your cravings and transport you to childhood memories. Watch the video now to master the art of making ice cream sandwiches and become the star of any gathering. Don’t miss out on this mouthwatering dessert sensation that will leave you wanting more!

#clairesaffitz #icecream #oreo

Salty Brownie Ice Cream Sandwiches
Ingredients:
Neutral oil for the pan
4 ounces (113g) semisweet chocolate (64%-70% cacao), coarsely chopped
5 tablespoons unsalted butter
(2.5 oz / 71g), cut into 1⁄2-inch pieces
2 tablespoons neutral oil, such as grapeseed or avocado
1⁄4 cup sugar (1.8 oz / 50g)
2 large eggs (3.5 oz / 100g)
1 teaspoon vanilla extract
1⁄2 cup all-purpose flour (2.3 oz / 65g)
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
Flaky sea salt for topping
2 pints best-quality vanilla ice cream
4 ounces (113g) Oreo cookies (about 10), lightly crushed

Chapters:
00:00 Intro
01:54 Ingredients & Special Equipment
02:53 Preheat the Oven & Prepare the Pan
03:43 Melt the Chocolate
04:44 Make the Brownie Batter
09:02 Bake the Second Brownie Layer
11:08 Unmold and Invert
12:34 Make the Ice Cream Filling
15:17 Assemble
16:09 Cut the Sandwiches
18:35 A Very Smart Cat

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor: Hal McFall
Assistant Editor: Asher Rogers
Theme Song: Michael Guggino

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwa

36 Comments

  5. GlitterGamesGlissando

    We have egg and gluten allergies in our house so I made this subbing Cup4Cup, GF Oreos, and bob red mills egg replacer and it worked PERFECTLY! Only issue was I wasn’t able to handle the brownie part unless it was frozen or else it was gonna crumble to pieces. But after assembly and freezing over night, the brownies stayed soft and chewy and it was SO DELICIOUS. My party guests loved it ❤ thanks Claire!!!❤❤❤

  7. Galev

    I am making this right now. Can't wait to see how it all turns out. This is my first time making something like this. I swapped the Oreos with crushed hazelnuts (for posterity: 200g is waaay too much hazelnuts, oh well :D). The instructions were pretty easy to follow, and even with a gas oven the brownie turned out fine.

    I also want to say special thanks to whoever put the metric measurements in the description. Thank you so much!

  8. ツFamily Account

    I would try this but my spouse dislikes chocolate and I don't want eat all the leftovers. Can you consider making a sugar cookie ice cream sandwich or a snickerdoodle kind?

  9. Stephen Hutchison

    The canoes and kayaks comment flashed me back to 2007. My manager at a position I'd held in 2005 was an avid kayaker, and would go out every weekend in a sea kayak at a small bay near Tillamook, Oregon. Unfortunately that bay had a vicious tidal swell at the entrance to the bay, and he went out one early morning in 2007 when the skies were overcast and there was a storm about 10 miles offshore, The water was more turbulent than normal. At some point during the trip he was caught by the riptide that runs along the entire coast and dragged underwater for about 3 miles. They found his body a few days later.
    Your cameraman is right to not trust a kayak in that kind of water.

  10. Lee Sullivan

    Recipe: Preheat oven at 325
    Tin foil in an 8×8 pan and spray w/ Pam

    2 pints vanilla ice cream
    4oz oreos
    2 large eggs
    vanilla extract
    5tbls unsalted butter
    2tbls neutral oil
    4oz semisweet choc
    1/2 flour
    1/4 cup granulated sugar
    flaky salt
    1/2 tsp kosher salt

    1. Melt chocolate butter and oil in double boiler and set aside (you can just microwave in 10 second intervals)
    2. Whisk eggs and sugar and vanilla extract
    3. Whisk cooled chocolate mixture into egg mixture
    4. Add flour and kosher salt and whisk until smooth
    5. Smooth half the batter into a prepared pan and smooth out
    6. Sprinkle w/ flaky salt
    7. Bake in oven for 8 to 10 minutes
    8. Let it cool then unmold from the tin foil
    9. Bake the next layer w/ NO flaky salt
    10. Take it out of the oven and let cool
    11. Then flip it over into the tin foil to serve as your bottom layer
    12. Then put both layers into the freezer to cool for 20 minutes
    13. Work the ice cream in a cold metal bowl until spreadable (or use a stand mixer w/ paddle attachment)
    14. Crush oreos into larger pieces and add them until incorporated evenly in the ice cream
    15. Add the oreo/ice cream mixture on the top of your frozen bottom brownie layer then freeze it again for at least 15 minutes
    16. Then add your top brownie layer and press onto the ice cream
    17. Freeze again for at least an hour
    18. Take out and unmold on a cutting board
    19. Cut the edges off then cut into ice cream sandwiches
    20. Serve immediately or store in a lidded container until ready

    NOTES:
    – Seems to be 1/2 teaspoon of kosher salt (Claire uses diamond which is less salty than Morton)
    – The batter makes about 15 oz so just measure our 7.5oz or so for your brownie layers
    – Use a thin metal pan like Claire. I used a ceramic pan and the baking time doubled and the freezing took longer, too
    – Don’t use heavy duty tin foil: the regular stuff doesn’t wrinkle as bad
    – When you cut the sandwiches, saw through and don’t try to press through so you don’t squeeze all the ice cream filling out
    – It’s easier to loosen the brownie from the tin foil with a silicone spatula: this will keep you from making holes in the tin foil
    – Work fast when the ice cream is out of the freezer because it goes from spreadable to liquid pretty quick so have everything set up, even your containers (I used one container for the end pieces and one container for the sandwiches

  16. BootsMcGee3

    Claire! Didn’t know you were so body positive now. Lizzo would be proud, girl! Keep up growing dat ass! Screw living to see grandkids, #NOFOMO

  18. Goose

    I was meal prepping chia seed pudding cups and found myself here. Definitely prefer it here!

  19. Douglas Baker

    TIL that having more egg in the brownie batter helps it stay soft when frozen! I had been wondering why my brownie and cake sandwiches were consistently hard! TYVM

  22. Summer McKelvey

    I have been loving Claire since "Gourmet Makes"… but in these videos at home I feel like she over explains leaving 0 details out. Not only am I coming out with a great desserts and recipes I am coming out with wonderful advance baking knowledge!!! You can tell she works hard and perfects her craft for us.

  25. Hollis Ramsey

    I'm not a big fan of chocolate or ice cream, but I could probably eat half of a rectangular slice. Why? Because I'm a big fan of you, Claire Saffitz! I especially love your version of Paris-Brest.

    I'd love to see you put together an honest-to-goodness old-fashioned Nesselrode Pie! I have the utmost confidence in you, Claire.

    I'd also love to see what you can do based on Chef Yotam Ottolenghi's dessert roulades. I would love to see what your imagination comes up with 😊😮❤

  26. Matt

    all i want in life is to meet a cool girl to hangout and bake with 🙂

  31. E Foley

    So excited this came up today, just looked at the weather and 90+ degrees for Sunday/Monday got me thinking this is a great option to make this weekend! Taking the nostalgic childhood classic up, I think, several notches at least

  34. babszolla k

    They make a nonstick foil now that I use all the time. Also, you could use foil and put parchment on top to get that really smooth surface.

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