Ice Cream Sandwiches Recipe

Introduction

Ice cream sandwiches are a delightful treat that combine rich, fudgy brownies with creamy, cold ice cream. This recipe walks you through making homemade brownie layers and assembling them into perfect frozen sandwiches — an indulgent dessert perfect for any occasion.

Ingredients

• 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 tsps salt
• 1.5 quarts favorite ice cream flavor (adjust amount if desired)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease two 8×8-inch pans with butter or baking spray, then line the bottoms with parchment paper, leaving 4-6 inches of overhang for easy removal.
2. Step 2: In a medium bowl, combine melted butter, granulated sugar, and brown sugar. Mix with a hand mixer on medium speed until well combined.
3. Step 3: Add eggs one at a time, mixing thoroughly after each addition. This helps develop the crackled top typical of brownies.
4. Step 4: Mix in the vegetable oil and vanilla extract until smooth.
5. Step 5: In a separate bowl, whisk together flour, cocoa powder, and salt. Reduce mixer speed to low.
6. Step 6: Gradually add the dry ingredients to the wet ingredients in intervals, mixing until just incorporated.
7. Step 7: Divide the brownie batter evenly between the two prepared pans. Use a rubber spatula to spread it evenly.
8. Step 8: Bake for 30-40 minutes, or until a toothpick inserted into the center comes out almost clean. Avoid overbaking to keep the brownies fudgy.
9. Step 9: Remove the pans from oven and let cool for 10 minutes.
10. Step 10: Lift the brownies out using the parchment paper. Peel the parchment off only one pan’s brownies. Let both cool to room temperature on a wire rack.
11. Step 11: Soften the ice cream by letting it sit at room temperature for 5-10 minutes.
12. Step 12: Place the brownie half with parchment back into its pan. Spread softened ice cream evenly over the brownie layer using a spoon or spatula. Use as much or as little ice cream as you prefer.
13. Step 13: Place the second brownie half upside down over the ice cream, creating a sandwich. Cover with aluminum foil or plastic wrap and freeze for at least 6 hours, preferably overnight.
14. Step 14: When ready to serve, let the sandwich thaw for 5-10 minutes. Lift it out using the parchment paper and cut into 8 squares with a sharp knife. Enjoy immediately!

Tips & Variations

• For extra fudgy brownies, slightly underbake them and allow to cool completely before assembling.
• Try different ice cream flavors like mint chocolate chip, salted caramel, or cookies and cream for variety.
• If you prefer a thinner ice cream layer, reduce the ice cream amount and freeze between multiple thinner layers.
• To prevent sticking while cutting, dip your knife in warm water and wipe it clean between cuts.

Storage

Store the assembled ice cream sandwiches in an airtight container or wrapped tightly in foil/plastic wrap in the freezer. They keep well for up to 1 week. To serve, allow to thaw for 5-10 minutes at room temperature for easier slicing and best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought brownies instead of homemade?

Yes, you can substitute store-bought brownies if short on time. Just ensure they are cooled completely before assembling with ice cream.

What’s the best way to prevent the ice cream from melting while assembling?

Work quickly and keep your ice cream slightly firm (not fully melted) for easier spreading and less mess. You can also chill your brownie layers before adding ice cream to help keep everything cold.

Ice Cream Sandwiches Recipe

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★★★★★

4.9 from 78 reviews

• Author: Aiden
• Total Time: 7 hours 55 minutes
• Yield: 8 ice cream sandwiches 1x

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Description

Delicious and indulgent homemade ice cream sandwiches made with rich, fudgy brownies and your favorite ice cream flavor. Perfectly crackled on top with a creamy ice cream center, these treats are easy to prepare and sure to satisfy any sweet tooth.

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Ingredients

Scale 1x2x3x

Brownie Batter

• 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 tsps salt

Ice Cream Layer

• 1.5 quarts favorite ice cream flavor (softened slightly for spreading)

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Instructions

1. Preheat Oven and Prepare Pans: Preheat oven to 350 degrees Fahrenheit. Grease two 8×8 inch baking pans with butter or baking spray. Line the bottom of each pan with parchment paper, leaving 4-6 inches of overhang on the sides for easy removal.
2. Mix Sugars and Butter: In a medium bowl, combine melted butter, granulated sugar, and brown sugar. Use a hand mixer on medium speed to combine until smooth and well incorporated.
3. Add Eggs: Add eggs one at a time to the sugar and butter mixture, mixing well after each addition to ensure a smooth batter. This step helps create the signature crackled top on the brownies.
4. Add Oil and Vanilla: Mix in the vegetable oil and pure vanilla extract until evenly combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
6. Incorporate Dry Ingredients: Lower mixer speed and add the flour mixture to the wet ingredients in batches. Mix just until all ingredients are fully incorporated, being careful not to overmix.
7. Divide Batter: Pour half of the brownie batter into each prepared pan. Use a rubber spatula to gently spread it evenly.
8. Bake Brownies: Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking for fudgy brownies.
9. Cool Brownies: Remove brownies from oven and allow to cool for 10 minutes. Use the parchment paper overhang to lift brownies out of pans onto cooling racks. Peel parchment off only one half. Let brownies cool completely to room temperature.
10. Thaw Ice Cream: Let the ice cream thaw at room temperature for 5 to 10 minutes until soft enough to spread.
11. Assemble Ice Cream Sandwich: Place the brownie half with parchment back into the pan. Spread softened ice cream evenly over the surface. Use about 3/4 of the ice cream first and add more if desired for extra indulgence.
12. Add Top Brownie Layer: Invert the second brownie half and carefully place it on top of the ice cream layer, pressing gently to form a sandwich.
13. Freeze: Cover the assembled ice cream sandwich tightly with aluminum foil or plastic wrap. Freeze for at least 6 hours or overnight for best results.
14. Serve: Before serving, remove from freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out of the pan, then cut into 8 equal squares with a sharp knife. Serve and enjoy!

Notes

• Ensure eggs are at room temperature before mixing for better batter consistency.
• Do not overbake brownies to keep them fudgy and soft.
• Allow the ice cream to soften slightly before spreading to avoid tearing the brownie layers.
• You can use any flavor of ice cream you prefer.
• Freeze overnight for the best texture and ease of slicing.
• Use sharp, warmed knife to get clean cuts through frozen sandwich.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: ice cream sandwiches, brownies, homemade ice cream treat, dessert, layered dessert, chocolate brownie, frozen dessert