Homemade Magic Shell

Magic Shell

I’ve been hiding something and I need to finally set it free…I am impulsive.  There, I said it.  My impulsiveness comes in two different flavors.

There is the entitled impulsiveness like when I see a little something that makes me WANT it in the same way that my child WANTS damn near everything (as two year olds do).  That led to an embarrassing amount of consumer debt as I tried to keep up with all of The Joneses around me.  And I’m hard pressed to recall one single thing that I absolutely HAD TO HAVE in those moments.  Thankfully, that debt has been retired and I strive to be more mindful about the why when I feel WANT’S manic urge creeping up on me.

There is a productive impulsiveness that compels me to DO.  I’ll see a project and I simply won’t rest until I start working on it.  That would explain the random assortment of craft related items overtaking the limited storage space in my tiny house.  See, I’m better with the starting the projects than I am with the finishing.  For example, Libby just turned two and I have yet to finish creating the first year of her baby book.  But then again, this is the impulsiveness that gives me a creative outlet and I’ve got one hell of a nice felted wool blanket as proof that sometimes I stick it out and see a project through from start to finish.

Although maybe I am actually hounded by a third kind of impulsiveness…a hybrid of the WANT and the DO (WAND? DONT?)  This is the torment that comes from seeing something that I WANT (NOW!) and then focusing on how and when can I DO it.  And I mean a singular focus on when I can DO it.  Almost obsessive.

That’s how I came to experience Homemade Magic Shell.  That recipe showed up all around the internet and every time I saw it I wanted it desperately.  It made me pretty crazy until I could find the time to make a batch.  It was that itch that you just can’t reach no matter how much you stretch your arm behind your back.  And then, one day, it  happened.

I melted, cooled, and drizzled.  And I decided sometimes impulsiveness tastes like chocolate.

Magic Shell

Adapted from chocolateandcarrots.com

BAH Note:  Scale this recipe to your liking.  I like it too much to keep much of it on hand in it’s magical form so I only make this wee batch.

  • 1/2 cup chocolate chips (dark or milk, your choice)
  • 1 tablespoon coconut oil

Combine the ingredients in a microwave safe bowl.  Microwave on  high, stopping to stir every 15 seconds, until the chocolate and coconut oil are melted.

Carefully remove from the microwave and stir to combine thoroughly.  Once cooled to room temp it will magically firm up when you drizzle it over ice cream.

Any leftovers should be stored in an airtight container at room temp.

{printable recipe}

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Brownie Ice Cream Sandwich

Brownie Ice Cream Sammich

What kind of crazy made me think  it was reasonable to order my child’s birthday present six days before her birthday and expect to get away with it?

The kind of crazy that comes from sleep deprivation.

Who in their right mind orders their child’s present three times, from three different vendors, and pays for expedited shipping, counting on at least one of them to show up in time?

Nobody in their right mind, obviously.

And that would be the same kind of mindless crazy that made me think I needed to see if I would like a brownie ice cream sandwich recipe.

I can’t believe I even considered such a question.  Seriously, what the hell was I thinking?  Brownie + ice cream = classic.  It’s the dessert equivalent of a little black dress.

I don’t yet know how the birthday present situation is going to end.  Two of the three orders have been cancelled and Amazon SWEARS that the Peppa Pig Playhouse will arrive in two days.  Only time will tell.

What I do know is that I need to exercise restraint when it comes to this brownie ice cream sandwich because it is ridiculously easy to make and it got enthusiastic thumbs up from every member of the household.  Which means it could make frequent appearances in our home.  Which means I might have easy access to brownies and ice cream on a regular basis.

I think I gained five pounds just considering that possibility.

Brownie Ice Cream Sandwich

Adapted from Smitten Kitchen

BAH Note: Deb used 8 inch square pans to bake her brownie layers.  I used 9 inch round pans, because that’s what I have in my kitchen.  Either one will give you thin brownie perfection. Since I used round pans, I turned a big circle into a square by cutting off the curves after the layers had been sandwiched together and frozen.  Those scraps may have been nibbled on to get a quick fix when nobody was looking….what you do with them is between you and your conscience.

Be sure to smooth out the batter as much as possible in your pan.  It’s pretty thick and takes some gentle convincing to cover the bottom of the pan.  Oh, and you need to clear space in your freezer to stash the cake pans as soon as they come out of the oven and to store your finished product.

According to Deb, “you can store the cut sandwiches in an airtight container or bag in the freezer as-is, or individually wrapped in squares of waxed paper. They should keep for at least two months in the freezer, but good luck with that.”

  • 3 ounces unsweetened chocolate, roughly chopped or broken
  • 1 stick butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2/3 cup all-purpose flour
  • 1 1/2 pint ice cream, slightly thawed

Heat your oven to 350 degrees and line two cake pans (see note above) with baking parchment.

Melt the chocolate and butter in the microwave, cooking in 30 second increments and stirring in between.  Add the sugar and stir until completely combined before stirring in the eggs and salt.  Add the flour, folding it into the batter just until it disappears.

Spray your parchment lined pans with cooking spray and divide the batter between the two pans.  Use a spatula or spoon to smooth the batter out in the pans and bake for approximately 12 to 15 minutes or until a tester inserted in the brownie comes out clean.

Place the cake pans on a dish towel or pot holders and transfer to the freezer for approximately 20 to 30 minutes for the brownies to cool completely and become firm.  While the brownie layers cool in the freezer, set your ice cream out to thaw a bit.

Once the brownie layers have cooled, gently remove the brownie from one pan, peel off the parchment, and set the brownie on a plate.  Use a paper towel to wipe the cake pan clean and line it completely with parchment, freezer paper, or plastic wrap making sure it extends up the sides.  Return the brownie layer to the pan, placing the flat smooth side up facing you.  Remove the brownie from the second pan, discard the parchment, and set the brownie on a plate.

Working quickly, stir your ice cream so that it is spreadable and spoon or scoop it into your prepared pan.  Use a spoon or spatula to spread the ice cream into an even layer on top of the brownie.  Top with the second brownie, flat side down, and cover the top of the pan with plastic wrap.  Use the now empty cake pan to press down on the layers and return the stacked pans to the freezer.

Freeze for 45 minutes to 1 hour or until your sandwiches are completely frozen.  Use the parchment, freezer paper, or plastic wrap extending up the sides of your pan to remove the giant sandwich from the pan, transfer to a cutting board, and cut into single servings.

{printable recipe}