Häagen-Dazs® Vanilla Ice Cream Brownie Bars
This delightful dessert combines rich brownies with creamy ice cream and a luscious hot fudge topping, perfect for any occasion.
Recipe - The Fresh Grocer - Corporate
Häagen-Dazs® Vanilla Ice Cream Brownie Bars
Prep Time30 Minutes
Servings16
Cook Time35 Minutes
Ingredients
4 oz unsweetened chocolate
¾ cups butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup chopped nuts like walnuts or pecans (optional)
whipped cream (optional)
3 cartons of Häagen-Dazs® Vanilla or Vanilla Bean Ice Cream
Hot Fudge
Directions
- Preheat the oven to 350°F (175°C).
- In a double boiler, melt chocolate and butter together.
- Stir in sugar, eggs, and vanilla extract until well combined.
- Remove from heat; add flour and nuts (if desired).
- Pour the batter into a greased 13x9-inch pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool completely.
- Let the ice cream soften at room temperature until it's spreadable. Spread the softened ice cream evenly over the cooled brownies.
- Return the pan to the freezer for 2 hours to firm up. In a medium saucepan, combine cocoa powder and sugar. Whisk in cream and place over medium heat until the mixture warms.
- Add butter and vanilla extract; continue heating until just before boiling.
- Turn off the heat and allow the mixture to cool for a few minutes.
- Let the fudge cool for 2-3 hours before using.
- Transfer the cooled fudge into a gallon-sized plastic bag.
- Cut a small hole in one of the bag's corners.
- Pipe diagonal stripes of fudge across the ice cream layer.
- Cover the pan and refreeze for at least one hour, or up to one day.
- Remove the pan from the freezer 15 minutes before serving to soften slightly.
- Garnish with whipped cream and chocolate shavings, if desired
- Cut into bars and enjoy!
30 minutes
Prep Time
35 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
HERSHEY'S Milk Chocolate Candy Bar, 1.55 oz, 1.55 Ounce
On Sale! Limit 4
$1.00 was $1.39$0.65/oz
Wholesome Pantry Organic Salted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
$3.99$1.00/lb
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each
$5.99$0.50 each
McCormick Small Batch Pure Vanilla Extract, 2 fl oz, 2 Fluid ounce
$9.99$5.00/fl oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz, 2 Pound
$1.69$0.85/lb
Diamond of California Shelled Walnuts, 14 oz, 16 Ounce
$12.19$0.76/oz
Cool Whip Zero Sugar Whipped Topping, 8 oz, 8 Ounce
$2.99$0.37/oz
Häagen-Dazs Vanilla Ice Cream, 14 fl oz, 14 Fluid ounce
$6.49$0.46/fl oz
Smucker's Simple Delight Hot Fudge Topping, 11.5 oz, 11 Ounce
$3.79$0.34/oz
Directions
- Preheat the oven to 350°F (175°C).
- In a double boiler, melt chocolate and butter together.
- Stir in sugar, eggs, and vanilla extract until well combined.
- Remove from heat; add flour and nuts (if desired).
- Pour the batter into a greased 13x9-inch pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool completely.
- Let the ice cream soften at room temperature until it's spreadable. Spread the softened ice cream evenly over the cooled brownies.
- Return the pan to the freezer for 2 hours to firm up. In a medium saucepan, combine cocoa powder and sugar. Whisk in cream and place over medium heat until the mixture warms.
- Add butter and vanilla extract; continue heating until just before boiling.
- Turn off the heat and allow the mixture to cool for a few minutes.
- Let the fudge cool for 2-3 hours before using.
- Transfer the cooled fudge into a gallon-sized plastic bag.
- Cut a small hole in one of the bag's corners.
- Pipe diagonal stripes of fudge across the ice cream layer.
- Cover the pan and refreeze for at least one hour, or up to one day.
- Remove the pan from the freezer 15 minutes before serving to soften slightly.
- Garnish with whipped cream and chocolate shavings, if desired
- Cut into bars and enjoy!