BROWNIE ICE CREAM SANDWICHES

BROWNIE ICE CREAM SANDWICHES MAKES ABOUT 36 SANDWICHES. 1 1/2 cups heavy cream 1 1/2 cups flour 8 oz bittersweet chocolate, broken into pieces 1 1/2 cups plus 2 tbs sugar 3/4 cup cream of coconut 4 large eggs 2 cup unsalted butter, cut into pieces 12 oz raspberries HEAT oven to 350 degrees. Line two 9x13" baking pans with foil, leaving a 3" overhang on two sides. In a bowl, toss berries with 2 tbs sugar. Let sit 30 min. Place butter and chocolate in a saucepan, cook until melted. Remove from heat, whisk in remaining sugar then eggs. Add flour, stir until smooth. Divide batter between baking pans. Bake until done, 15 min. Let cool completely in pan. BEAT cream of coconut and cream in a bowl until stiff peaks form. Fold berries and their juices into coconut cream mixture, spoon cream berry mixture over one pan of brownies. Use foil overhangs to lift remaining brownie layer out of pan. Invert onto a cutting board, peel away foil. Invert again onto a cookie sheet and slide on top of cream berry mixture. Cover freeze for 6 hours. Use foil overhangs to lift and transfer to a cutting board. Let sit 5 min. then cut into bars, then SERVE