Irresistible Loaf Pan Saltine Brownie Ice Cream Sandwiches: A Sweet, Salty & Perfectly Chilled Treat
The concept first captured my imagination within the pages of a Food52 cookbook, but I confess, I was initially skeptical. Saltine Brownie Ice Cream Sandwiches? The idea seemed so unconventional, almost counterintuitive. My mind raced with questions: Would the delicate crackers simply succumb to sogginess? And why introduce a plain saltine cracker when a perfectly delectable brownie base already offers so much? For days, this intriguing, yet puzzling, dessert lingered in my thoughts. My curiosity finally won out, and I decided to take the plunge, opting for a small batch prepared in a loaf pan. The result was nothing short of a revelation!
Crafting Perfection: Loaf Pan Saltine Brownie Ice Cream Sandwiches
That initial small batch in the loaf pan was a resounding success, and I’m incredibly grateful it was! This method has truly opened up a world of possibilities, inspiring me to experiment with countless variations. Imagine: multiple batches, each featuring a different brownie recipe paired with a unique ice cream flavor, all enhanced by the surprising crunch of saltines. For this particular batch, I chose to work with a half-portion of Alice Medrich’s celebrated cocoa brownie recipe, known for its deep chocolate flavor and chewy texture. The brownie batter was lovingly baked in a standard loaf pan, crowned with a layer of lightly buttered saltines. Once baked and cooled, these unique brownie-cracker layers were frozen solid, then carefully inverted. The solidified brownie base was then topped with a generous, creamy layer of ice cream, followed by another scattering of toasted saltines, creating a multi-layered masterpiece.
The beauty of the loaf pan method lies in its simplicity and efficiency. It effortlessly yields eight perfectly square, individual ice cream sandwiches, a more than ample quantity for two to enjoy over several days, or to share with a small gathering. Despite their modest size, these treats are surprisingly satisfying and incredibly filling. Each bite offers a captivating interplay of textures – the crisp, slightly salty cracker, the rich, chewy brownie, and the smooth, cold ice cream. This symphony of sensations makes them not just delicious, but genuinely interesting and deeply satisfying for any dessert lover.
Key Ingredient Insights for Your Sandwiches
Understanding the role of each ingredient is essential for perfecting these unique ice cream sandwiches. Here’s a closer look at the stars of the show and why they make such a difference:
Saltines – The Unexpected Hero
My initial skepticism about saltines was quickly dispelled. I discovered an old sleeve of Zesta saltines in my pantry, neglected for months, and decided to give them a purpose. They proved to be the unexpected hero of this recipe. Their inherent saltiness provides a brilliant counterpoint to the sweetness of the brownie and ice cream, creating that irresistible sweet-and-salty dynamic. Furthermore, their sturdy, crispy texture holds up remarkably well, preventing sogginess even when frozen, and adds a delightful, unexpected crunch to every bite. Don’t underestimate them; they’re integral to the magic of these sandwiches. Now, I find myself needing to stock up on more to explore even more delightful variations!
Butter on the Saltines – A Flavor Enhancer
I initially worried that buttering the crackers might lead to them browning too quickly during baking. However, I quickly learned that this step is absolutely crucial and should not be skipped. The butter, even a light brushing, works wonders. It helps the crackers achieve a beautiful golden toastiness, deepening their flavor and contributing to an even more satisfying crunch. This toasty, slightly nutty flavor pairs wonderfully with the rich chocolate brownie. Even if you slightly over-brown them, they will still add a fantastic depth of flavor and texture that prevents them from becoming bland or soft once frozen. It’s a small step with a big impact on the overall taste and structural integrity of the sandwich.
Ice Cream – Your Canvas for Creativity
For my batch, I indulged in homemade vanilla ice cream, as I’m currently on an enthusiastic ice cream-making kick. However, the beauty of this recipe is its versatility when it comes to the ice cream layer. Any flavor you adore will likely work splendidly! Imagine a rich chocolate ice cream for a double chocolate dream, a vibrant strawberry for a summery twist, or even a coffee ice cream for an elevated, sophisticated treat. The original Food52 version suggested a quick no-churn condensed milk ice cream recipe, which is fantastic for those without an ice cream maker. Eagle Brand’s website is a treasure trove of no-churn variations, offering endless inspiration for your next batch. Just ensure your chosen ice cream is softened enough to spread evenly but firm enough to refreeze solid without becoming icy.
Brownies – The Foundation of Flavor
The brownie component is the rich, decadent heart of these sandwiches. For this recipe, I used the celebrated Alice Medrich recipe. It’s a truly fantastic recipe that comes together quickly, yielding brownies that are wonderfully chewy and deeply chocolatey. Because this recipe uses butter as its fat, the brownies tend to freeze a bit harder, providing a satisfying “bite” and structural integrity that perfectly complements the crisp saltines and creamy ice cream. This firm texture ensures the sandwiches hold their shape beautifully and don’t become crumbly when eaten frozen. If you prefer a softer, fudgier brownie that might be easier to bite through when frozen, you could explore an oil-based brownie recipe. I plan to experiment with an oil-based version in the future and will certainly update this post with my findings! The key is a brownie that is robust enough to stand up to freezing while still offering a delightful chew.
A huge thank you to Food52 Ice Cream and Friends: 60 Recipes and Riffs for providing the brilliant inspiration behind these incredible treats!
Beyond Sandwiches: More Creative Ways to Use Saltine Crackers
If you’re now a convert to the unexpected magic of saltines in desserts, you’re in luck! These humble crackers are incredibly versatile and can elevate a variety of sweet treats, adding a unique salty crunch and texture. Don’t let that extra sleeve of crackers go to waste; here are some other fantastic recipes where saltines truly shine:
- Saltine Meringue Cookies: Experience a delightful contrast of airy, sweet meringue with the subtle saltiness and crisp texture of crushed saltines.
- Saltine Cracker Candy Recipe: Often called “Christmas Crack,” this addictive treat involves a buttery, toffee-like caramel baked onto saltines and topped with chocolate.
- Graham Cracker Candy: While this one uses graham crackers, the principle is similar to saltine cracker candy, offering a slightly different flavor profile but the same irresistible crunch.
- Saltine Soufflé Crackers: A creative way to transform saltines into light, savory, and puffy snacks, perfect for an appetizer or light bite.
- Chocolate Banana Ice Cream Sandwiches: Although not featuring saltines, this recipe provides another excellent template for homemade ice cream sandwiches, inspiring more frozen dessert creativity.
Recipe
Saltine Ice Cream Sandwiches
Anna
Pin Recipe
Ingredients
- 16 saltines
- 5 tablespoons unsalted butter plus extra for lightly brushing the Saltines (140 grams total)
- ½ cup granulated sugar plus 2 tablespoons (125 grams total)
- 7 tablespoons unsweetened cocoa powder, Dutch process is recommended
- 1 large egg, cold
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- ¼ cup all-purpose flour (35 grams)
- chocolate chips (optional, about a handful)
- 2 cups ice cream, softened (adjust amount for desired thickness)
Instructions
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Preheat your oven to 325 degrees F (160 degrees C). This ensures even baking for the brownies and crackers.
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Using a pastry brush, very lightly brush both the front and back of 16 saltine crackers with melted butter. This step is crucial for flavor and texture.
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Line an 8 ½ by 4 ½ inch loaf pan with aluminum foil, ensuring enough overhang on the sides to easily lift the finished dessert. Lightly spray the bottom of the foil with cooking spray to prevent sticking.
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In a large saucepan, melt the 5 tablespoons of butter over medium heat. Once melted, reduce the heat to low and stir in the sugar and cocoa powder until the mixture is smooth and well combined. Remove the saucepan from the heat and allow it to cool slightly (just enough so it’s not boiling hot). Then, vigorously whisk or stir in the cold egg, vanilla extract, and salt. Finally, gently stir in the all-purpose flour until just combined. If you decide to add chocolate chips, make sure the brownie batter has cooled sufficiently to prevent them from melting immediately.
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Carefully scrape the prepared brownie batter into the lined loaf pan and spread it evenly across the bottom. Arrange 8 of the buttered saltines in a single layer evenly over the brownie batter. Place the remaining 8 buttered saltines on a separate small baking sheet.
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Place the loaf pan in the oven on the middle rack. Position the baking sheet with the additional crackers on the lower rack. Bake for approximately 25 to 27 minutes. Around the 20-minute mark, check the saltines on the bottom rack; they should be lightly golden and toasted, not overly browned. Remove them if they’re done earlier.
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Once baked, allow the brownie/saltine layer in the loaf pan to cool on a wire rack for about 10 minutes. Then, transfer the loaf pan to the freezer and freeze until the brownie layer is firm, at least 2-3 hours. You can also wrap it tightly at this stage and freeze it until you’re ready to assemble the sandwiches.
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To assemble the sandwiches, retrieve the empty loaf pan you used for the brownies. Line it with a fresh sheet of plastic wrap, leaving plenty of overhang. Tip: lightly wet the pan before adding the plastic wrap; it helps the wrap adhere smoothly. Spread your softened ice cream evenly across the bottom of the plastic-lined pan to your desired thickness. Cover the ice cream layer with more plastic wrap and freeze for at least 2 hours, or until it is very solid.
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Once both layers are frozen solid, take the brownie/cracker layer out of the freezer. Carefully invert it onto a clean, flat surface so the cracker side is facing down. Unwrap the frozen ice cream rectangle and gently place it on top of the brownie layer. Arrange the reserved 8 toasted saltines evenly over the ice cream layer. Tightly wrap the entire block in plastic wrap and return it to the freezer until completely solid, ideally for another 4 hours or overnight.
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Remove the frozen block from the loaf pan (using the foil overhang). Using a large, sharp knife, carefully cut the block into 8 perfectly square sandwiches. Store the individual squares in an airtight freezer bag or container, separated by parchment paper, to prevent freezer burn and keep them fresh for up to 2 weeks. Enjoy your homemade, delightfully crunchy, sweet, and salty ice cream sandwiches!