These fudgy brownie ice cream sandwiches layer rich, homemade brownies with creamy vanilla ice cream for a dessert that's both impressive and surprisingly simple. I first made these for Liam's seventh birthday party after he begged for "brownies and ice cream but together, Mom!" and they've been our go-to frozen treat ever since. The brownies bake up dense and chewy, perfect for holding a thick layer of ice cream without falling apart.
If you love chocolate desserts, you might also enjoy my Easy Chocolate Cream Cheese Bundt Cake or these Soft Zucchini Chocolate Chip Cookies for when you need something a bit quicker.
Why You'll Love This Brownie Ice Cream Sandwiches
Easy assembly. You don't need special equipment or fancy techniques. Just bake two batches of brownies, layer them with ice cream, and freeze.
Make-ahead friendly. These Brownie Ice Cream Sandwiches freeze beautifully for up to a month, so you can pull them out whenever you need a quick dessert.
Customizable flavors. Swap vanilla for mint chip, coffee, strawberry, or cookie dough ice cream. The brownies work with anything.
Crowd-pleaser. Kids and adults both go crazy for these. They're perfect for birthday parties, summer barbecues, or just because you deserve something sweet.
Bakery-quality at home. The Brownie Ice Cream Sandwiches taste like the kind you'd pay too much for at a dessert shop, but they cost a fraction of the price to make.
Jump to:
- Why You'll Love This Brownie Ice Cream Sandwiches
- Brownie Ice Cream Sandwiches Ingredients
- How to Make Brownie Ice Cream Sandwiches
- Substitutions and Variations
- Equipment For Brownie Ice Cream Sandwiches
- Storage and Freezing Tips
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Brownie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches Ingredients
Here's what you need to make these fudgy Brownie Ice Cream Sandwiches from scratch.
See Recipe Card Below This Post For ingtedient Quantites
- Unsalted butter: Melted butter adds richness and creates that dense, fudgy brownie texture. Room-temperature butter won't work as well here since you need it fully melted.
- Granulated sugar: Sweetens the brownies and helps create a slightly crackly top. Don't skip the full amount or the brownies will taste flat.
- Eggs: Bind everything together and add moisture. Make sure they're at room temperature so they mix in smoothly.
- Vanilla extract: A tablespoon might seem like a lot, but it deepens the chocolate flavor and adds warmth to every bite.
- Cocoa powder: Use unsweetened cocoa powder, either natural or dutch-process. Dutch-process gives you a richer, more intense chocolate flavor.
- All-purpose flour: Provides just enough structure to hold the brownies together without making them cakey. Spoon and level your flour for the best results.
- Salt: Balances the sweetness and makes the chocolate taste even more chocolatey.
- Baking powder: A small amount gives the brownies a slight lift without turning them into cake.
- Vanilla ice cream: Use a 2-quart container of any flavor you like. Let it soften slightly so it spreads easily over the brownie layer.
How to Make Brownie Ice Cream Sandwiches
Follow these steps to make rich, fudgy Brownie Ice Cream Sandwiches that freeze beautifully and slice into perfect squares.
Preheat oven: Preheat your oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving some overhang on the sides so you can lift the brownies out later.
Melt butter and mix wet ingredients: Melt the butter in a microwave-safe bowl or small saucepan. Whisk in the sugar until it looks grainy and combined, then add the eggs and vanilla. Keep whisking until the mixture is smooth and slightly dull-looking.
Add dry ingredients: Add the cocoa powder, flour, salt, and baking powder directly to the butter mixture. Use a rubber spatula or wooden spoon to fold everything together until no streaks remain. The batter will be thick and glossy.
Bake first brownie layer: Scoop out half of the batter, about 2 cups, and spread it evenly in your prepared pan. Lay a small piece of parchment paper on top and press gently to flatten the batter. Bake for 15 to 16 minutes, then let it cool in the pan for 5 minutes.
Remove and cool first layer: Carefully lift the brownie sheet out of the pan using the parchment overhang. Peel off the top piece of parchment and set the brownie aside to cool completely.
Prepare second layer: Line the pan again with fresh parchment paper. Stir the remaining brownie batter and add a teaspoon of water if it feels too thick. Spread the batter in the pan, top with parchment, and bake for another 15 to 16 minutes. Let this layer cool in the pan for 15 minutes.
Spread ice cream: Remove your ice cream from the freezer and let it soften for a few minutes. Scoop it onto the second brownie layer still in the pan. Use the back of a spoon or an ice cream scoop to spread it into an even, thick layer that covers the entire brownie.
Add top brownie: Lift the first brownie layer and carefully place it on top of the ice cream. Press down gently so everything sticks together.
Freeze until firm: Cover the pan with foil or plastic wrap and freeze for at least 12 hours. The longer you freeze them, the easier they'll be to cut into clean squares.
Slice and serve: Remove the pan from the freezer and lift the brownie slab out using the parchment overhang. Use a sharp knife to cut into 8 to 12 squares or rectangles. Serve right away.
Store leftovers: Wrap each sandwich individually in plastic wrap or parchment paper and store in the freezer for up to a month. Let them sit out for a minute or two if they're too hard to bite into.
Substitutions and Variations
Different ice cream flavors: Swap vanilla for mint chip, coffee, salted caramel, peanut butter, or strawberry. Any flavor works as long as it's not too soft.
Gluten-free brownies: Use a 1-to-1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different, but they'll still taste great.
Dairy-free option: Use coconut oil instead of butter and a dairy-free ice cream like coconut or almond milk-based ice cream.
Add mix-ins: Fold chocolate chips, chopped nuts, or toffee bits into the brownie batter before baking for extra texture.
Use box mix brownies: If you're short on time, bake two batches of boxed brownie mix in 9-inch square pans and layer them with ice cream. It's not quite as fudgy, but it still works.
Equipment For Brownie Ice Cream Sandwiches
- 9-inch square baking pan: This size gives you the right thickness for both brownie layers. Using two pans makes the process faster.
- Parchment paper: Lines the pan and makes it easy to lift the brownies out without breaking them.
- Glass mixing bowl: Use a microwave-safe bowl to melt the butter quickly.
- Whisk: Helps you blend the butter, sugar, eggs, and vanilla into a smooth batter.
- Silicone spatula or wooden spoon: Perfect for folding in the dry ingredients without overmixing.
- Ice cream scoop: Makes it easier to scoop and spread the ice cream evenly over the brownie layer.
Storage and Freezing Tips
Freezing: Wrap individual Brownie Ice Cream Sandwiches in plastic wrap or parchment paper, then place them in a freezer-safe container or zip-top bag. They'll stay fresh for up to a month.
Thawing: Let the Brownie Ice Cream Sandwiches sit at room temperature for 2 to 3 minutes before eating if they're too hard to bite into. Don't let them sit too long or the ice cream will melt.
Storing in the pan: You can leave the uncut brownie slab in the pan, covered tightly with foil, for up to a week in the freezer. Slice as needed.
Avoid ice crystals: Press plastic wrap directly onto the surface of the brownies before covering with foil to prevent freezer burn.
Serving Suggestions
With hot fudge: Drizzle warm hot fudge sauce over each sandwich right before serving. The contrast between hot and cold is amazing.
With whipped cream: Add a dollop of whipped cream and a cherry on top for a classic sundae vibe.
With fresh berries: Serve with sliced strawberries or raspberries on the side to cut through the richness.
As a party dessert: Set out a platter of Brownie Ice Cream Sandwiches with bowls of toppings like crushed cookies, caramel sauce, and chopped nuts so everyone can customize their own.
Expert Tips
Use parchment paper generously. The overhang makes it so much easier to lift the brownies out of the pan without breaking them.
Don't overbake the brownies. They should look slightly underdone in the center when you pull them out. They'll firm up as they cool and won't be dry.
Let the ice cream soften slightly. If it's too hard, it won't spread smoothly. If it's too soft, it'll drip everywhere. Aim for soft-serve texture.
Freeze for the full 12 hours. I know it's tempting to cut into them early, but they need time to firm up completely so they slice cleanly.
Use a sharp knife dipped in hot water. Wipe the knife clean between cuts to get neat, professional-looking squares.
Add a layer of parchment between the brownie and ice cream. This makes it easier to flip the first Brownie Ice Cream Sandwiches on top without it breaking.
Make a double batch. These disappear fast, so it's worth making extra and stashing them in the freezer for later.
FAQ
How long do Brownie Ice Cream Sandwiches stay good in the freezer?
These Brownie Ice Cream Sandwiches stay fresh in the freezer for up to a month when wrapped individually. After that, they might develop ice crystals or lose some of their fudgy texture. We've never had them last that long, though-they're usually gone within a week.
What are the best tasting Brownie Ice Cream Sandwiches?
Homemade brownie ice cream sandwiches are hands-down the best because you control the quality of the ingredients. Store-bought versions can't compete with the fudgy richness of homemade brownies. If you want to try other flavors, cookies-and-cream or salted caramel ice cream both taste incredible sandwiched between chocolate brownies.
Will ice cream sandwiches stay frozen in a cooler?
Yes, if you pack them with plenty of ice or ice packs. Wrap each sandwich individually in parchment paper, then place them in a sealed container surrounded by ice. They should stay frozen for 2 to 3 hours, which is perfect for a picnic or outdoor party.
Can I eat an ice cream sandwich every day?
You can, but I'd say save them for special occasions or when you really need a treat. These are rich and indulgent, so they're best enjoyed a few times a week rather than daily. If you want something sweet every day, try my Raspberry Tiramisu for a lighter option.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Brownie Ice Cream Sandwiches
Brownie Ice Cream Sandwiches
Ingredients
- 1 cup 226g unsalted butter For richness and texture
- 2 cups 400g granulated sugar Sweetener
- 3 large eggs at room temperature For binding and structure
- 1 Tablespoon pure vanilla extract Flavor enhancer
- 1 cup 82g unsweetened cocoa powder Adds depth of chocolate flavor
- 1 cup 125g all-purpose flour Sifted and leveled for accuracy
- 1 teaspoon salt Balances sweetness
- ¾ teaspoon baking powder Leavening agent
- 2 quart container ½ gallon vanilla ice cream (Softened; you can use any flavor of your choice)
Instructions
- Preheat your oven to 350°F (177°C) and prepare a 9-inch square baking pan by lining it with parchment paper. Set aside. If you have two 9-inch square pans, you can bake both at once.
- In a microwave-safe bowl or saucepan, melt the butter. After melting, whisk in the sugar until fully incorporated. Next, add the eggs and vanilla, whisking until the mixture is smooth.
- Stir in the cocoa powder, flour, salt, and baking powder. Mix with a spatula or wooden spoon until everything is well combined. The batter will be thick. prep
- Spread half of the brownie batter (about 2 cups) into the prepared pan. Lightly cover the remaining batter and keep at room temperature. Use the back of a spoon to spread the batter evenly.
- Place a small sheet of parchment paper directly on top of the batter, pressing it down to prevent puffing while baking.
- Bake for 15-16 minutes, avoiding overbaking to keep the brownies soft. Let the brownies cool for 5 minutes in the pan. Using the parchment paper, lift the brownies out of the pan and remove the top parchment sheet. Set aside.
- Prepare another batch of brownies using the remaining batter, placing it in a freshly lined pan. You may need to stir the batter and add a teaspoon of water to make it easier to spread.
- Bake the second batch for 15-16 minutes. Allow the brownies to cool for 15 minutes in the pan. While cooling, remove the ice cream from the freezer to soften.
- Scoop the softened ice cream into the cooled brownie layer, spreading it evenly with the back of a spoon or an ice cream scoop.
- Carefully place the first batch of brownies on top of the ice cream layer, gently pressing to secure it in place. Cover with foil or plastic wrap and freeze for at least 12 hours, or up to 1 week. The ideal freezing time is 12-18 hours for perfect firmness.
- After freezing, lift the sandwich out of the pan using the parchment paper. Using a sharp knife, cut into 8-12 squares or rectangles. Enjoy immediately.
Leave a Reply