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Brownie Ice Cream Sandwiches - The Ultimate Homemade Dessert Treat
Jessica

Brownie Ice Cream Sandwiches

Rich fudgy brownies sandwich creamy ice cream in these irresistible homemade frozen treats. Perfect for summer parties or anytime you need a decadent dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
freezing time 6 minutes
Total Time 7 hours 5 minutes
Servings: 8 sandwiches
Course: Dessert
Cuisine: American
Calories: 682
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups unsalted butter melted and slightly cooled
  • 2 1/4 cups granulated sugar
  • 1 1/2 cups light brown sugar packed
  • 6 large eggs room temperature
  • 3 tablespoons vegetable oil
  • 2 tablespoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 1.5 quarts premium ice cream any flavor, slightly softened

Equipment

  • Two 8x8-inch square baking pans
  • parchment paper
  • Hand mixer or stand mixer
  • Large mixing bowls
  • Rubber spatula
  • Cooling rack
  • Sharp knife

Method
 

  1. Preheat oven to 350°F. Grease two 8x8-inch square pans and line bottoms with parchment paper, leaving 4-6 inches of overhang on two sides.
  2. In a large bowl, mix melted butter, granulated sugar, and brown sugar with a hand mixer on medium speed until smooth and glossy, about 2 minutes.
  3. Add eggs one at a time, mixing well after each addition. Mix in oil and vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add dry ingredients to wet mixture on low speed until just combined.
  5. Divide batter evenly between prepared pans and spread into corners. Bake for 30-40 minutes until toothpick inserted in center comes out with few moist crumbs.
  6. Cool brownies in pans for 10 minutes, then lift out using parchment overhang. Remove parchment from one brownie only. Cool completely to room temperature.
  7. Let ice cream soften at room temperature for 5-10 minutes. Place brownie with parchment back in pan and spread ice cream evenly over top.
  8. Invert second brownie (parchment-side up) onto ice cream layer, pressing gently. Cover tightly and freeze for at least 6 hours or overnight.
  9. Remove from freezer and let sit 5-10 minutes. Lift out using parchment and cut into 8 squares with sharp knife. Serve immediately.

Notes

  • Use premium ice cream for best texture and flavor
  • Don't overbake brownies or they'll be too crumbly when frozen
  • Let ice cream soften just enough to spread easily, not melt
  • Wrap individual sandwiches in plastic wrap then foil to prevent freezer burn
  • Store in freezer for up to 1 month
  • For clean cuts, dip knife in hot water and wipe dry between slices