Yes! It’s Friday again you guys!
Sometimes after a great week or a slow one I can be in the mood to make something really healthy and sensible………but um, then there are the weeks that you just NEED chocolate by the end of it. For example, I’m just gonna make the call on your behalf here, I’m thinking your Friday needs this, am I right? Am I right?……..I think I’m right.
I’m getting so ready for the holiday season that’s not far around the corner. Ha, I’ve only said about a million and twelve times how much I love the last three months of the year so I want get into that (right now anyway), but it’s got me thinking about how I want to embrace these last few weeks of summer recipe time. (Clearly I realize that my seasons are opposite here in Chile so it’s actually winter for me, but recipe wise my mind is still set to the seasons of where I grew up and where most of you, my amazing readers, are from.) If you ask me, nothing says “Let’s end summer with a bang” more than ice cream. Better yet, ice cream sandwiches Yo!
Before I explain to you the reasons why you have to try these, I have to tell you a really crazy thing that happened this week. My parents made a long drive out of the area on Wednesday to meet some close friends for lunch. I didn’t go (#loserfacehomebody) because I was in the middle of some projects but I sent some sugar-free cookies for them to give to these friends because they’re diabetic. Okay, so they parked in the mall garage and didn’t realize that they’d left a stack of 3 cookie containers, two nice ipods, and some spare toll money change visible in the front seat. When they came back to the car someone had robbed them! But wait, get this, the thief had only taken one of the cookie containers and the spare change, leaving everything else in the car untouched, isn’t that really surprising?
They came home and told me and my initial reaction was like “Aw, how nice!” Obviously it’s awful that this person stole something but the fact that they took so little implies that they were really in need and considerate enough to only take a bare minimum. It’s a very strange dilemma of morals here, not sure where I stand. Mom said if they’d asked she’d have given them more.
Sorry for the sidenote, all right ice cream sandwiches! Has anyone else ever thought how “Moose tracks” is a funny name when you consider it? I asked Chase about this the day I was making these; “If the Reese’s are the hoof-prints what does that make the fudge swirl?” He replied “Ugh, TORI, I’m eating!” around a mouthful of brownie waffle. Come on, it’s a valid question though don’t you think? Sorry, maybe that’s TMI, nevermind.
But honestly who cares because moose tracks (however thoughtlessly named) is one of time’s greatest classics in the ice cream flavor realm! It’s also one of my personal favorites. I’ve seen some brands who make theirs with a chocolate ice cream base and some with vanilla, but I’d go vanilla if given the choice. Vanilla ice cream, Reese’s chunks, and lots of fudge swirls=the perfect moose tracks!
Most of you, I’m guessing, could easily pick up a carton of your favorite brand’s moose tracks at the store for this recipe, but since Chile can be a bit limited on this type of thing, I can’t. When we want moose tracks I have to make it. When I do, I usually add the fudge to the icecream itself to get it all swirly, but for these sammies I decided to make it more of a hot fudge kind of deal and slather it onto the sandwiches right before serving, YES! Basically, it’s all warm, melty, and delicious like an on-the-go brownie sundae! Come on, who could resist that?
- 8 waffled brownies, cut in half (recipe follows)
- Hot fudge sauce as desired (recipe follows)
- 2 - 2 1/2 cups vanilla ice cream (recipe follows if you want to use homemade)
- 2/3 cup Reese's peanut butter cups, roughly chopped (or minis)
- 1 1/4 cups sugar
- 10 tablespoons (1 stick + 2 tablespoons) butter
- 3/4 cup cocoa powder
- 1/2 teaspoon instant espresso powder
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup flour
- 1/3 cup heavy whipping cream
- 1/3 cup granular sugar
- 1/4 cup (4 tablespoons) butter, room temp
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 4 cups whole milk
- 8 egg yolks
- 1/4 cup cornstarch
- 4 tablespoons butter
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 2 cups heavy whipping cream (if possible, place in freezer for 30 minutes before freezing)
- *If making homemade ice cream you'll need to do it at least one day prior to making the sandwiches.
- In a small saucepan set over low heat, slowly melt the butter with sugar and cocoa powder while whisking. Once melted, remove from heat and scrape into a medium bowl then stir in espresso powder, salt, and vanilla until combined. Add the eggs and stir just until mixed, then the flour and stir in until smooth.
- Preheat your waffle iron and spray or brush with oil. Scoop about 1/4 per waffle (refer to manufacturer's instructions on your waffle maker) onto iron and quickly spread a little with a rubber spatula, then close iron and cook for 2 - 3 minutes or until fully done and slightly crisped. (The brownies are very soft while still warm so in order to remove them without damaging I found it easiest to hold a large flat plate over them and carefully flip the waffle iron to drop them onto the plate.) Allow brownies to cool for a few minutes them place them in a container with lid and chill in freezer for about 30 minutes before assembling the sandwiches. You should get about 8 waffle/brownies depending on your iron.*
- (Set out your vanilla ice cream to soften while you make the sauce) Bring the cream and sugar to a soft boil over medium low heat and boil for about 1 minute just to dissolve the sugar well. Remove from heat and stir in butter until melted, then whisk in the cocoa, salt, and vanilla until smooth. Set aside to cool off a bit while you assemble the sandwiches.
- Add the Reese's to your ice cream and gently fold in until mixed. Remove brownies from freezer and spoon about 1/3 cup of the Reese's filled ice cream onto one of the halves. Now spoon a generous amount of the hot(-ish, You don't want it too hot.) fudge sauce onto the ice cream and top with another half waffle. The rest of this story is up to you, grab a plate and a fork if that's your thing or simply just devour like there's no tomorrow!
- Whisk egg yolks and sugar in a large bowl until frothy. Add milk, cornstarch, and salt and pour into a medium saucepan. Stir for about 8 minutes over low heat until it starts to boil, stirring constantly. Once boiling continue stirring for about a minute until it coats the back of a spoon. Remove from heat and add butter and vanilla. Pour through a fine mesh strainer into a sealable container. Cool for about 30 minutes then cover and place in fridge (or freezer and stir every hour if in a hurry) to chill for at least 4 hours or until completely cold. If it's still warm it will melt your cream.
- After it's chilled, whip the 2 cups of heavy whipping cream until you have stiff peaks. Remove ice cream mixture from fridge and fold in cream gently, then re-cover plain half and place in freezer to chill overnight, or until frozen.
*If some of your brownies don't look all that gorgeous don't feel bad, it takes a little practice. Hey, good news! You can turn any wreckage into brownie sundaes, blizzards, or milkshakes, YAY!