Instructions

1. Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside. If you have 2 identical 9-inch square baking pans, you can line both and bake the batches of brownie batter at the same time.
2. Prepare your brownie mix (or favorite brownie recipe) according to package instructions, and add the root beer extract to the batter.
3. Divide the batter in half, and pour half into the prepared 9-inch square pan.
4. Bake for 15-20 minutes, or until done. Remove brownies from the oven and cool for 5 minutes in the pan. Carefully, using the overhanging parchment paper on the sides, lift the warm and soft square sheet of brownies out of the pan as a whole. Set aside and allow to cool.
5. Line the warm pan with another sheet of parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Spoon and spread the remaining brownie batter in the pan.
6. Bake for 15-20 minutes. Remove brownies from the oven and allow both sets of brownies to cool entirely.
7. Once the brownies are cool, allow your ice cream to thaw slightly on the counter.
8. Then, scoop and spread a little over half of your quart of ice cream on top of the first brownie layer that’s still in the pan. Try to make it as even and smooth as possible. Then flip the second brownie layer over and position it on top of the ice cream. Press gently, then place the whole pan into he freezer for 3-4 hours.
9. Remove the pan of ice cream brownies from the freezer. Carefully lift them out as a whole using the parchment paper overhang on the sides. Using a very sharp knife and some arm muscle, cut into 9-16 squares or rectangles. Enjoy immediately.
10. Wrap each leftover sandwich individually and store in the freezer for up to 1 month. They get a little harder the longer they sit in the freezer—if they’re super solid, let them sit out for a few minutes before enjoying.