Fudgy Ice Cream Sandwiches
Indulge in the ultimate summertime treat with these Fudgy Ice Cream Sandwiches—a decadent twist on a childhood favorite! This recipe combines rich, ultra-fudgy brownies with your favorite creamy ice cream to create an irresistible dessert that's perfect for warm days. The brownies, made with melted chocolate, cocoa powder, and a hint of vanilla, bake to perfection with a soft, chewy texture that holds up beautifully to the frozen filling. After layering the brownies with softened ice cream and freezing until firm, you'll have a freezer full of customizable, handheld delights. Whether you go classic with vanilla or adventurous with salted caramel or mint chip, these homemade ice cream sandwiches are guaranteed to be a crowd-pleaser. Ideal for parties, BBQs, or just treating yourself, they can be made ahead and stored for up to two weeks for easy enjoyment anytime.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 180 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 2 liters your favorite ice cream
Instructions
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each, until smooth. Let cool slightly.
Whisk in the granulated sugar and brown sugar until combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Sift the flour, cocoa powder, and salt into the bowl. Fold gently with a spatula until just combined, being careful not to overmix.
Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are set and the center is just firm. A toothpick inserted should come out with a few moist crumbs.
Allow the brownie to cool completely in the pan, then transfer it to a cutting board using the parchment overhang.
Slice the brownie in half crosswise to create two large rectangles of equal size.
Spread one rectangle of brownie with softened ice cream, about 2-3 cm (1 inch) thick, smoothing it out evenly. Place the second brownie rectangle on top, pressing gently but firmly to adhere.
Wrap the assembled sandwich slab tightly in plastic wrap and freeze for at least 4 hours or overnight, until firm.
Once frozen, remove from the freezer and trim any uneven edges. Slice into individual sandwiches using a sharp knife.
Serve immediately or wrap each sandwich individually in parchment paper and store in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 350 mg | 15% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 96.4 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 342 mg | 26% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 596 mg | 13% | |
*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.
