House Works: Ice Cream Sandwiches

By: Taryn Vanderford - Email

We've all been struggling with the heat lately. Crops are suffering and for people, well, the hot weather is just getting a little old to say the least.

In this House Works, Chef Judy joins us in the kitchen with some relief from the heat. She has a recipe for ice cream sandwiches that is sure to cool you off and put a smile on your face.

Ice Cream Sandwich
Servings: 12

2 boxes brownie mix
1 1/3 cups vanilla yogurt
4 cups coffee ice cream (or whatever you like)

Mix brownie mix with yogurt. Spread in a 9" X 13" pan that you have lined with parchment paper. Bake at 350 degrees until done and cool. Turn out of the pan and remove parchment paper. Let cook completely.

Let ice cream soften. Cut brownie in half. Spread 1/2 with ice cream then cover with the other half. Wrap with wax paper and put in
freezer until hardened. Cut in a rectangular shape and wrap with foil and keep in the freezer.

You can use any kind of ice cream or frozen soy.

Per Serving (excluding unknown items): 349 Calories; 14g Fat (35.6% calories from fat); 4g Protein; 54g Carbohydrate; 0g Dietary Fiber; 23mg
Cholesterol; 206mg Sodium. Exchanges: 0 Non-Fat Milk; 3 Fat; 3 1/2 Other Carbohydrates.

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