Brownie Ice Cream Sandwiches

I still remember the first time I made these Brownie Ice Cream Sandwiches on a warm summer afternoon. The kitchen smelled like pure chocolate heaven, and the sight of soft, fudgy brownies layered with creamy ice cream felt like magic in the making. It’s one of those desserts that always brings back nostalgic memories of childhood, where every bite feels like a little piece of joy. I love preparing these sandwiches not just because they taste amazing, but because they are so simple yet impressive, perfect for any casual gathering or weekend treat.

Why You’ll Love This Recipe
This recipe is a dream come true for dessert lovers. The chewy texture of brownies paired with the cold, velvety ice cream creates the ultimate bite. You don’t need any fancy ingredients, and you can pick your favorite ice cream flavor to make it personal. Whether it’s a family picnic, a birthday party, or just a craving for something special, these brownie sandwiches will make everyone happy.

Versatile
One of my favorite things about this recipe is how easy it is to customize. You can use vanilla, chocolate, strawberry, or even a mix of ice cream flavors. If you love a little crunch, add nuts or crushed cookies to the ice cream layer before freezing. You can also make mini sandwiches for kids or larger portions for serious chocolate lovers.

Budget-Friendly
Everything about this dessert is affordable and made with simple pantry staples like cocoa powder, sugar, and flour. Instead of buying expensive store-bought ice cream treats, you can make these at home with better taste and bigger portions. It’s perfect if you’re hosting guests and want to wow them without spending too much.

Ingredients for Recipe

  • 1 1/2 cups unsalted butter (melted)

  • 2 1/4 cups granulated sugar

  • 1 1/2 cups light brown sugar (packed)

  • 6 large eggs (room temperature)

  • 3 tbsp vegetable oil

  • 2 tbsp pure vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1 1/2 cups cocoa powder

  • 1 1/2 tsp salt

  • 1.5 quarts favorite ice cream flavor (or less, as preferred)

These ingredients come together to create rich, fudgy brownies that perfectly hold the creamy ice cream layer. It’s a combination that will never disappoint!

How to Make This Recipe
Making Brownie Ice Cream Sandwiches may sound fancy, but the process is straightforward. With a few simple steps, you can prepare a dessert that tastes like it came from a bakery. The key is to bake two thin layers of brownies that will hold the ice cream filling together. Once the brownies are cooled, you simply spread your favorite ice cream between them, freeze, and cut into perfect squares. It’s an easy yet impressive dessert that anyone can prepare.

Step-by-Step Instructions for Making
The first step is preheating your oven to 350°F (175°C) and preparing two 8×8 baking pans. Grease them with butter or baking spray and line the bottoms with parchment paper, leaving enough overhang to easily lift the brownies later. This step makes removing the brownies from the pans much easier and keeps them from sticking.

Next, combine the melted butter, granulated sugar, and packed light brown sugar in a medium-sized bowl. Using a hand mixer on medium speed, blend until smooth. The mix will look thick and shiny. Add the eggs one by one, mixing thoroughly after each addition. Beating the eggs well is essential because it creates that signature crackly brownie top everyone loves.

After that, stir in the vegetable oil and pure vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Reduce the mixer speed and slowly add the dry mixture to the wet ingredients in intervals. Mixing in batches helps ensure that everything blends evenly without forming lumps. The result will be a rich, smooth brownie batter.

Divide the batter into two equal portions and spread them into the prepared pans. A rubber spatula works best to evenly spread the batter into each corner. Bake both pans in the preheated oven for about 30–40 minutes, but keep an eye on them. Check with a toothpick—if it comes out with just a few crumbs, the brownies are ready. Avoid overbaking as you want the brownies to stay soft and chewy.

Once baked, let the brownies cool for about 10 minutes. Carefully lift them from the pans using the parchment paper and place them on a cooling rack. Peel the parchment paper off just one layer, while keeping it on the other to use as a base later. Allow both layers to cool completely at room temperature.

While the brownies are cooling, remove your favorite ice cream flavor from the freezer to soften for about 5–10 minutes. This will make spreading much easier and create a smooth, even layer. Place one brownie half back into its pan (the one with parchment paper). Spread the softened ice cream evenly over the top with a large spoon or rubber spatula. You can use as much or as little ice cream as you like, but a thick layer makes each bite extra indulgent. If you’re unsure, start with ¾ of the ice cream and adjust as needed.

Now, invert the second brownie half and place it gently on top of the ice cream layer. Press lightly to set the sandwich. Cover the entire pan with aluminum foil or plastic wrap and freeze for at least 6 hours. For the best results, leave it overnight to firm up.

When you’re ready to serve, take the pan out of the freezer and let it sit for 5–10 minutes to soften slightly. Use the parchment paper to lift the entire frozen block out of the pan. With a sharp knife, cut it into 8 even squares. Wiping the knife between cuts ensures clean slices. Serve and enjoy the chewy, chocolatey brownie with the creamy ice cream center!

Quick and Easy
The preparation steps are simple, and most of the time is passive while the dessert chills in the freezer. This makes it a convenient option for busy days when you want to impress your family or guests without spending hours in the kitchen.

Customizable
You can switch up the ice cream flavors to suit your mood or the season. Vanilla, mint chocolate chip, or cookies and cream all work perfectly. You can also drizzle melted chocolate or sprinkle crushed nuts on top before freezing for extra flair.

Crowd-Pleasing
This dessert is guaranteed to be a hit with kids and adults alike. The combination of soft, chewy brownies and cold, creamy ice cream never fails to bring smiles to everyone’s faces.

FAQs

1. Can I use store-bought brownies for this recipe?
Yes, you can use store-bought brownies if you’re short on time. However, homemade brownies give a richer, fudgier texture that holds the ice cream better.

2. Which ice cream flavor works best?
The beauty of this recipe is its versatility. Vanilla, chocolate, cookies and cream, or even fruity flavors like strawberry can be used. Choose your favorite or mix two flavors for a fun twist.

3. How do I prevent the brownies from sticking to the pan?
Greasing the pan and lining it with parchment paper is key. Leave a few inches of overhang on the sides so you can easily lift the brownies out after baking.

4. Can I make these ahead of time?
Absolutely! These sandwiches need at least 6 hours in the freezer, but you can make them up to 3 days in advance. Keep them covered to avoid freezer burn.

5. How do I cut them without cracking the brownies?
Allow the frozen block to sit for 5–10 minutes before slicing. Use a sharp knife and clean it between each cut for neat squares.

Print
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Brownie Ice Cream Sandwiches

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These Brownie Ice Cream Sandwiches are the ultimate summer dessert, combining fudgy brownies with creamy ice cream for a treat that is both indulgent and refreshing. Perfect for parties, family gatherings, or simply satisfying a sweet craving, this dessert is easy to make and completely customizable with your favorite ice cream flavors.

  • Total Time: 70 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 cups unsalted butter (melted)

  • 2 1/4 cups granulated sugar

  • 1 1/2 cups light brown sugar (packed)

  • 6 large eggs (room temperature)

  • 3 tbsp vegetable oil

  • 2 tbsp pure vanilla extract

  • 2 1/4 cups all-purpose flour

  • 1 1/2 cups cocoa powder

  • 1 1/2 tsp salt

  • 1.5 quarts favorite ice cream flavor (or less as preferred)

Instructions

  • Preheat oven to 350°F (175°C). Grease two 8×8 pans with butter or baking spray. Line bottoms with parchment paper, leaving 4-6 inches hanging over the sides.

  • In a medium bowl, combine melted butter, granulated sugar, and brown sugar. Mix with a hand mixer on medium speed.

  • Add eggs one at a time, mixing well after each addition. Beat well for a crackly top.

  • Mix in vegetable oil and vanilla extract.

  • In another bowl, whisk flour, cocoa powder, and salt. Reduce mixer speed and add dry mix gradually.

  • Divide batter between the pans and spread evenly.

  • Bake for 30–40 minutes, checking with a toothpick for doneness. Avoid overbaking.

  • Cool for 10 minutes, then lift out with parchment. Peel parchment from one layer only. Let cool to room temperature.

  • Thaw ice cream for 5–10 minutes.

  • Place one brownie layer (with parchment) in the pan. Spread softened ice cream evenly over it.

  • Invert the second brownie layer on top. Cover with foil or plastic wrap. Freeze for at least 6 hours or overnight.

  • To serve, thaw for 5–10 minutes, lift with parchment, and cut into 8 squares with a sharp knife.

Notes

  • For clean cuts, wipe the knife between slices.

  • Try adding crushed cookies or nuts between the brownie and ice cream layers for extra crunch.

  • Author: Layla
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes

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