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 - ShopRite of Danbury
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, 1.55 oz
$1.49$0.96/oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
2 for $11.99
$6.00 was $6.99$0.37/oz
With Price Plus Club Card
Bowl & Basket Granulated Sugar, 4 lb
On Sale! Limit 4
$2.79 was $3.49$0.70/lb
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$4.49$0.37 each
McCormick Small Batch Pure Vanilla Extract, 2 fl oz
$10.29$5.15/fl oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
$2.79$1.40/lb
Diamond of California Shelled Walnuts, 14 oz
On Sale! Limit 4
$5.99 was $7.99$0.37/oz
Reddi Wip Almond & Coconut Non-Dairy Whipped Topping, 6 oz
$5.69$0.95/oz
Häagen-Dazs Vanilla Ice Cream, 14 fl oz
On Sale! Limit 4
$3.99 was $5.35$0.28/fl oz
Smucker's Simple Delight Hot Fudge Topping, 11.5 oz
$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!