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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Oil and Vanilla: Mix in the vegetable oil and pure vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt.
- 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.
- Divide Batter: Pour half of the brownie batter into each prepared pan. Use a rubber spatula to gently spread it evenly.
- 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.
- 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.
- Thaw Ice Cream: Let the ice cream thaw at room temperature for 5 to 10 minutes until soft enough to spread.
- 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.
- 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.
- 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.
- 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
