Description
These Brownie Ice Cream Sandwiches combine rich, fudgy homemade brownies with creamy vanilla ice cream layered perfectly to create a delightful frozen treat. The brownies are baked thin and flat to hold thick layers of ice cream, then frozen to form delicious sandwiches that are perfect for a summer dessert or anytime you want a cool, chocolatey indulgence.
Ingredients
Brownie Batter
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1 teaspoon salt
- 3/4 teaspoon baking powder
Ice Cream Layer
- 2 quart container (1/2 gallon) vanilla ice cream (slightly softened; you can use any flavor and have a little leftover)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving overhang on the sides to lift out the brownies easily. If available, line two pans to bake both batches simultaneously.
- Melt Butter and Mix Wet Ingredients: In a microwave-safe bowl or saucepan, melt the unsalted butter. Whisk in the granulated sugar until fully combined, then whisk in the eggs and vanilla extract, resulting in a dull-looking batter.
- Add Dry Ingredients: Sift together the cocoa powder, all-purpose flour, salt, and baking powder. Fold these dry ingredients into the wet mixture gently using a rubber spatula or wooden spoon until all combined and thick.
- Spread First Layer of Batter: Spoon and spread about half of the thick brownie batter (approximately 2 cups) evenly into the prepared pan. Press a small sheet of parchment paper directly on top of the batter to keep it flat while baking.
- Bake First Brownie Layer: Bake for 15-16 minutes until set but still soft. Remove from oven and cool for 5 minutes in the pan. Use the parchment paper overhang to lift out the baked brownie layer and remove the top parchment sheet.
- Prepare and Bake Second Brownie Layer: Line the pan again with parchment paper. Stir the remaining batter, adding up to 1 teaspoon of water if too thick. Spread evenly, cover with parchment, and bake for another 15-16 minutes. Cool this layer for 15 minutes in the pan.
- Spread Ice Cream Layer: Soften the ice cream slightly at room temperature. Scoop onto the warm second brownie layer in the pan and spread evenly into a thick layer using the back of a spoon or ice cream scoop.
- Assemble the Sandwich: Carefully lift the first baked brownie layer and place it on top of the ice cream, gently pressing down to help it adhere.
- Freeze: Cover the entire pan tightly with aluminum foil or plastic wrap, and freeze for at least 12 hours, preferably 12-18 hours for the perfect firm yet scoopable texture.
- Slice and Serve: Remove from the freezer and lift out the entire brownie and ice cream block using the parchment overhang. Using a very sharp knife, cut into 8-12 squares or rectangles. Serve immediately.
- Storage: Wrap leftover sandwiches individually and store in the freezer for up to 1 month. Allow to sit at room temperature for a few minutes before serving if overly firm.
Notes
- Use a 9-inch square baking pan for best results; other sizes may affect baking time and texture.
- The parchment paper on top prevents the brownies from puffing up, ensuring thin, flat layers that sandwich ice cream well.
- Do not overbake the brownies to keep them soft enough for cutting and enjoyable texture.
- Adding a teaspoon of water to the batter before baking the second layer can help spread thick batter more easily but avoid adding more.
- Softening the ice cream before spreading allows it to spread evenly without melting the brownies.
- Freezing time affects firmness—12-18 hours is ideal.
- Leftover sandwiches can be frozen up to one month; thaw briefly before eating for best texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
