Miso-Caramel Brownie Ice Cream Sandwiches

These ice cream sandwiches are a crowd-pleaser. After all, what’s not to love about chewy brownies — which also happen to be flourless — peanut butter ice cream and a rich caramel with just enough miso to balance out the sweetness?

Plus you can get the kids involved and have fun with the decorations (try puppy dog faces or teddy bears!).

Lauren’s Miso-Caramel Brownie Ice Cream Sandwiches earned her the title of Star Baker for Chocolate Week in Season 6 of The Great Canadian Baking Show.

Miso-Caramel Brownie Ice Cream Sandwiches

By Lauren Tjoe

Ingredients

Ice Cream:

• 2 cups 35% cream
• 1 (300 ml) can sweetened condensed milk
• 1 cup (240 g) natural peanut butter
• ½ cup (71 g) roasted peanuts, chopped

Brownies:

• ¾ cup (170 g) coconut oil
• 2 cups (340 g) dark chocolate (80%), finely chopped
• 4 large eggs, room temperature
• 1¼ cups (250 g) granulated sugar
• 1 tbsp vanilla
• ½ cup (40 g) black cocoa
• 7 tbsp (48 g) cornstarch
• 2 tsp salt

Miso -Caramel:

• ½ cup (113 g) unsalted butter
• ½ cup (100 g) brown sugar
• 3 tbsp 35% cream
• 4 tsp (22 g) white miso paste

Decoration:

• 1 cup (170 g) dark chocolate (80%), finely chopped
• 1 tsp coconut oil

Preparation

Ice Cream:

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream to stiff peaks. Add the sweetened condensed milk, peanut butter and peanuts and whip until combined. Transfer to a container and freeze until solid.  

Brownies:

Heat the oven to 350 F. Grease sixteen 4-inch round silicone baking moulds with cooking spray and place on rimmed baking sheets.

Melt the coconut oil and chocolate in a medium saucepan over low heat, stirring often.

In a large bowl, use a hand mixer to beat the sugar, eggs and vanilla until pale and fluffy. Add the melted chocolate mixture. Sift in the cocoa, cornstarch and salt. Portion the batter into the prepared moulds and bake until set, 10 to 14 minutes.

Transfer to a wire rack to cool completely before removing from the moulds.

Miso-Caramel:

In a medium saucepan, melt the butter and sugar over medium heat. Add the cream and bring to a boil, cooking until the caramel is thick and golden brown, about 2 to 3 minutes. Remove from heat and whisk in the miso paste. Set aside to cool, then transfer to a piping bag. When you’re ready to decorate, cut off the tip of the piping bag.

Decoration:

Line a baking sheet with parchment paper or set out a similar-sized sheet of acetate. Melt the chocolate in a double boiler with gently simmering water. Add the coconut oil and melt. Transfer to a piping bag and cut a small hole at the tip of the bag. On the acetate or prepared baking sheet, pipe 16 dots for eyes, 16 ovals for ears, and eight triangles for noses. Freeze until ready to use.

Assembly:

For eight of the brownies, use a paring knife to cut out shallow cavities in the shape of a figure eight to make a dog’s face, and one circle on either side to make its eyes (see photo above). Fill the cavities with the miso caramel. Top the circles of caramel with the chocolate eyes and the centre of the figure eight with the noses. Flip the other eight brownies bottom side up and place a scoop of ice cream on each one. Top them with the decorated brownies and press the chocolate ears into the ice cream on either side of the faces. Freeze until firm.

Makes eight ice cream sandwiches