Brownie Ice Cream Sandwiches
Indulge in the ultimate summer treat with these irresistible Brownie Ice Cream Sandwiches, a dessert that perfectly balances rich, fudgy brownies with creamy, velvety ice cream. Made with a decadent brownie base featuring melted semi-sweet chocolate, cocoa powder, and a touch of vanilla, these sandwiches are layered with your favorite ice cream for a customizable twist. With just 25 minutes of prep time and the simple technique of layering and freezing, this recipe is easy to create but delivers show-stopping results. Perfect for parties, picnics, or as a cool indulgence on a hot day, these Brownie Ice Cream Sandwiches are a freezer-friendly dessert that will satisfy every sweet tooth. Whether served fresh or saved for later, these handheld delights are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 0.5 cups unsalted butter
- 1 cups semi-sweet chocolate chips
- 1 cups granulated sugar
- 0.5 cups light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups all-purpose flour
- 0.25 cups unsweetened cocoa powder
- 0.5 teaspoons salt
- 1.5 quarts vanilla ice cream (or preferred flavor)
Instructions
Preheat your oven to 350°F (175°C). Line two 9x13-inch baking pans with parchment paper, leaving enough overhang for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring between each, until smooth. Let the mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and the melted chocolate mixture until well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly between the two prepared pans, spreading it out into an even layer.
Bake the brownies in the preheated oven for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pans. Once cool, use the parchment paper overhang to lift them out of the pans.
Soften the ice cream slightly by leaving it at room temperature for 5-10 minutes. Spread an even layer of ice cream over one sheet of brownies while it is still in one of the parchment-lined pans.
Carefully place the second sheet of brownies on top of the ice cream layer, pressing gently to adhere.
Cover the assembled sandwich with plastic wrap and freeze for at least 2 hours, or until firm.
Once fully frozen, remove from the pan and use a sharp knife to cut into individual sandwich squares. Serve immediately or wrap each sandwich in parchment paper and store in the freezer.
Nutrition Facts
Calories |
540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 196 mg | 9% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 57.6 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 171 mg | 13% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 333 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
