Classic Ice Cream Sandwich

Instructions

• Position rack in centre of oven and preheat to 350F. Spray a rimmed baking sheet, measuring about 11×17 in., with oil, then line with parchment.

• Combine chocolate and butter in a large saucepan set over medium-low. Stir until chocolate is melted, about 3 min. Remove from heat.

• Stir sugar, salt and vanilla into warm chocolate mixture. Whisk in eggs, 1 at a time, until blended. Whisk in flour just until combined. Scrape onto prepared sheet. Spread batter over parchment using an offset spatula to create a smooth, even, very thin layer. Bake until brownie appears shiny and is firm but slightly undercooked, about 8 min. Cool brownie on pan, about 30 min. Run a knife along edges of pan.

• Cut brownie in half, making two long rectangles. Place pan in the freezer for 5 min. Remove from freezer. Gently lift brownie and, using scissors, cut parchment, separating rectangles.

• Place 1 brownie top-side down on a cutting board. Peel off parchment. Open box of ice cream. Cut 1-in.-thick slices (about 5 slices) and arrange on top of brownie on board until completely covered. Peel parchment from bottom of remaining brownie. Place, top-side up, over ice cream. Pat down firmly. With a sharp knife, score top of brownie into 16 rectangular pieces (do not cut all the way through). Freeze until very firm, at least 3 hrs.

• Remove from freezer and, using a serrated knife, cut into 16 sandwiches, using the scored lines as a guide. Serve immediately, or individually wrap each sandwich in plastic wrap. Sandwiches will keep well in the freezer for up to 1 month.