Toasted Pecan and Peppermint Ice Cream Sandwiches
Ice cream sandwiches made with cookie dough are always a favorite when you buy packaged sandwiches. By assembling your own, you can be more creative, using cookies, vanilla or chocolate shortbread, or even Italian pizzelle sweet cone-like wafers. Here, we use thin-cut brownies, enhanced by toasted pecans to hold in the ice cream.
Preheat the oven to 350 degrees.
In a small skillet coated with Teflon® non-stick, heat the pecans over medium-low heat for about 6 minutes, turning once, or until the nuts darken. Be careful not to burn. Remove from the skillet onto a paper towel and let cool.
Melt the chocolate in a small heavy saucepan coated with Teflon® non-stick and over low heat, stir constantly, adding the syrup when melted. Remove from the heat and transfer to a bowl; add the butter and beat until smooth with a whisk. Stir in the peppermint extract, and the eggs; mix thoroughly.
In a mixing bowl, stir together the sugar, salt, and flour and then blend thoroughly with the chocolate mixture.
Pour the batter into an 8-inch pan coated with Teflon® non-stick. Bake for 30 minutes or until a tester inserted in the middle comes out clean.
Allow the brownies to cool completely in the pan and then cut them into 2-inch squares and then in half on the diagonal. Place 1/2 cup ice cream (or more if desired) between 1 brownie. Top with the crushed, toasted pecans and add the second piece of brownie. Serve immediately or freeze and serve later.