Frozen Chocolate-Coated Ice Cream Brownie Bars (Eskimo Bars - OMG!)

8-12
Servings
45m
Prep Time
25-30m
Cook Time
1h 10m
Ready In


"These are the best frozen homemade treats I have had, the original recipe calls for homemade brownies I cut corners and used a box mix that yielded a 13x9 pan so I doubled all the rest of the ingredients, really if you go the 8x8 pan you will be sure to be sorry because these are outragiously out of this world so good, amounts I have posted here are for an 8x8 pan"

Original recipe yields 8-12 servings
OK
  • FOR THE BROWNIE
  • ICE CREAM LAYER
  • CHOCOLATE MAGIC SHELL
  • FOR DIPPING

Nutritional

  • Serving Size: 1 (168.5 g)
  • Calories 667
  • Total Fat - 39.1 g
  • Saturated Fat - 21.8 g
  • Cholesterol - 97.1 mg
  • Sodium - 246.5 mg
  • Total Carbohydrate - 82.7 g
  • Dietary Fiber - 5 g
  • Sugars - 73.4 g
  • Protein - 6.5 g
  • Calcium - 78.8 mg
  • Iron - 2.7 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

FOR THE BROWNIES


Step 1

Preheat the oven to 350 degrees. Layer an 8-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan. Lightly grease the foil with butter.

Step 2

In a medium saucepan, melt the butter, then add the chocolate and stir over low until the chocolate is melted and smooth. Remove from the heat and and stir in the sugar and vanilla until combined. Beat in the eggs one at a time. Add the flour and stir vigorously with a wooden spoon for 1 minute, until smooth and glossy, and pulls away a bit from the sides of the saucepan. Pour batter into the prepared pan.

Step 3

Bake until the center feels almost set, about 25-30 minutes. Let cool completely on a cooling rack.

FOR THE ICE CREAM LAYER


Step 4

Soften the ice cream for 15-20 minutes (watch not to completely melt). Spread an even layer onto the cold brownies, smoothing the top. Place the pan in the freezer for around 6 hours or until completely frozen.

Step 5

Remove the pan from the freezer, lift the foil with the brownies out of the pan. Using a sharp knife, cut the brownies into long, thin bars. (The size that you cut it is up to you.) Return the bars to the freezer to let the ice cream set again for a few hours.

FOR THE MAGIC SHELL


Step 6

Place the chocolate chips and coconut oil in a small saucepan over low heat and stir until the chocolate is melted and the mixture is combined and has a smooth and glossy consistency.

TO ASSEMBLE ESKIMO BARS


Step 7

Once the ice cream is set and hard, dip the brownies into the chocolate.

Step 8

Working one at a time, gently hold the brownies by the bottom and dip them into the chocolate mixture, then place on a baking rack to allow any excess chocolate to drip. Remove them from the rack and return them to the freezer to harden the ice cream.

Step 9

When you're ready to serve, bring out the Eskimo Bars and let them sit at room temperature for about 5 minutes.

Step 10

Using your fingers to hold bars, dip into the caramel sauce. Enjoy!

Tips & Variations


No special items needed.

Related

Sheri

I used a box mix to save time, plus they taste great. I added nuts and used French Vanilla ice cream. Extra yummy!!

review by:
(19 Jul 2016)