Peanut Butter Brownie Ice Cream Bars

From: Half Baked Harvest

With a fudgy crinkle top brownie base, these bars are your go-to summer dessert...be sure to keep your freezer stocked!


Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 6 hours 20 minutes
Servings: 16 bars

Ingredients

• 1.75 quarts vanilla ice cream
• 2 sticks (1 cup) Land O Lakes® Salted Butter
• 2 cups semi-sweet chocolate chips, divided
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 2 teaspoons instant coffee granules
• 4 large eggs, at room temperature
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 (16-ounce) jar creamy peanut butter
• 12 ounces semi-sweet or milk chocolate chopped
• 2 tablespoons coconut oil

Instructions

• Let the vanilla ice cream soften 5 minutes. Line a 9x13 inch baking dish with parchment paper. Spread the ice cream out in an even layer in the prepared pan, freeze 1 hour, until firm.

• To make the brownies. Preheat the oven to 350 degrees F. Line a 9 1/2 x 14 1/2 inch jelly roll pan with parchment paper.

• In the microwave, melt together the Land O Lakes® Butter and 1 1/2 cups chocolate chips (stir at 30-second intervals) until melted and smooth. Stir in the sugar, vanilla, and instant coffee.

• In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined. Stir in the remaining 1/2 cup chocolate chips. Spread the batter into the prepared baking pan. Bake for 20-25 minutes or until the brownies are just set. Let cool completely.

• Remove the vanilla ice cream slab from the freezer and invert it onto the center of the brownies. Trim the edges off the brownie around the ice cream, reserving the scraps for later. Transfer the pan to the freezer. Freeze 30 minutes, then spread the peanut butter over the vanilla ice cream. Freeze until firm, 1-2 hours.

• Lift the ice cream slab out of the pan using the parchment. Working quickly, cut into 12-16 square bars or 24 mini rectangles. Insert a popsicle stick into one end of each bar. Return to the freezer until frozen solid, at least 2 hours, preferably overnight.

• Melt the chocolate and coconut oil together in the microwave until melted and smooth. Let cool 10 minutes. Remove the bars from the freezers and cover in chocolate. If desired, top with the reserved brownie crumbs. Keep in the freezer until ready to eat!