Brownie Ice Cream Sandwiches

Indulge in a deliciously rich dessert combining fudgy brownies and creamy ice cream in every bite.

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: brownie ice cream, brownie ice cream sandwiches, Cream Sandwiches, Dessert, homemade ice cream sandwiches

Prep Time: 1

Cook Time: 30

freezing time: 12

Total Time: 13 30

Servings: Sandwiches

Calories: 300kcal

Cost: $11

Ingredients

▢ 1 cup unsalted butter 226g melted
▢ 2 cups granulated sugar 400g
▢ 3 large eggs room temperature
▢ 1 tablespoon pure vanilla extract
▢ 1 cup unsweetened cocoa powder 82g, natural or Dutch-process
▢ 1 cup all-purpose flour 125g spooned & leveled
▢ 1 teaspoon salt
▢ ¾ teaspoon baking powder
▢ 2 quarts vanilla ice cream softened about ½ gallon

Instructions

Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper. Make sure to leave overhang to lift the brownies out after baking.
Melt the butter in a microwave-safe bowl or on the stove. Once melted, whisk in the sugar until combined. Then, add the eggs and vanilla extract, whisking until smooth.
Add the cocoa powder, flour, salt, and baking powder to the bowl. Stir together with a wooden spoon or spatula until the batter is well combined and thick.
Transfer half of the brownie batter (about 2 cups) into the prepared pan. Spread evenly using the back of a spoon. Lightly cover the remaining batter and set aside at room temperature.
Place a small piece of parchment paper on top of the batter and press down gently. This will help prevent puffing during baking.
Bake for 15-16 minutes, keeping a close eye to avoid overcooking. Brownies should still be soft in the center. Remove from the oven and let them cool in the pan for about 5 minutes. Once cooled, lift the brownies from the pan using the parchment paper overhang. Remove the top parchment sheet and set the brownies aside.
Line the pan again with parchment paper and prepare the remaining brownie batter by giving it a quick stir. If needed, add 1 teaspoon of water to thin out the batter slightly. Spread the remaining batter into the pan.
Place parchment paper on top of the second brownie layer and bake for another 15-16 minutes. Let the brownies cool for 15 minutes.
Scoop the softened ice cream onto the second brownie layer in the pan, spreading it evenly with a spoon or ice cream scoop.
Carefully lift the first layer of brownies and place it on top of the ice cream layer. Gently press it down to help the ice cream stick. Wrap the pan in plastic wrap or aluminum foil and freeze for at least 12 hours.
Once the sandwiches have frozen, remove the pan from the freezer. Carefully lift them out of the pan using the parchment paper overhang. Use a sharp knife to cut into 8-12 squares or rectangles. Serve immediately.

Notes

Let these ice cream sandwiches freeze for several hours for the perfect firm texture. Be sure to use quality ice cream for the best results!

Nutrition