Go Back
–+ servings
Stacked Brownie Ice Cream Sandwiches Recipe showing chocolate and vanilla layers.

Brownie Ice Cream Sandwiches

5 from 1 vote
Delicious homemade brownie ice cream sandwiches that are the perfect frozen treat!
Print Recipe Pin Recipe
Prep Time 1 minute
Cook Time 30 minutes
Freezing Time 12 minutes
Total Time 43 minutes
Servings: 14 Sandwiches
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Method Nutrition Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Place a small sheet of parchment paper directly on top of the batter, pressing it down to prevent puffing while baking.
  6. 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.
  7. 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.
  8. 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.
  9. Scoop the softened ice cream into the cooled brownie layer, spreading it evenly with the back of a spoon or an ice cream scoop.
  10. 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.
  11. 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.

Nutrition

Serving: 150gCalories: 370kcalCarbohydrates: 49gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 130mgPotassium: 250mgFiber: 3gSugar: 32gVitamin A: 10IUCalcium: 10mgIron: 8mg

Notes

These decadent brownie ice cream sandwiches are a treat you can make ahead of time, perfect for gatherings or enjoying on a hot summer day. Let them freeze long enough to keep their shape and enjoy a sweet, satisfying dessert.

Tried this recipe?

Let us know how it was!