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Brownie Ice Cream Sandwiches

Brownie ice cream sandwiches with dense, fudgy brownie squares and a thick layer of vanilla or coffee ice cream. You’ll bake and cool one brownie sheet, freeze briefly, then sandwich ice cream before freezing until firm for easy cutting.
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Prep Time 20 minutes
Cook Time 25 minutes
freezing 2 hours
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 0.5 cup unsalted butter 1 stick
Chocolate
  • 4 oz dark chocolate, chopped
Sugar
  • 1 cup granulated sugar
Eggs
  • 2 eggs
Vanilla
  • 1 tsp vanilla extract
Flour
  • 0.75 cup all-purpose flour
Cocoa
  • 0.25 cup unsweetened cocoa powder
Salt
  • 0.25 tsp salt
Ice Cream
  • 0.5 gallon vanilla or coffee ice cream, slightly softened slightly softened

Equipment

  • 1 sheet pan

Method
 

Bake the brownie sheet
  1. Preheat the oven to 350F. Line a 9x13 pan with parchment so the brownie releases cleanly.
  2. Melt the butter with the chopped dark chocolate until smooth, then cool for 5 minutes. Visual cue: the mixture should look glossy and fully combined.
  3. Whisk in the sugar, eggs, and vanilla until smooth. Continue until no egg streaks remain.
  4. Stir in the flour, cocoa, and salt until just combined. Visual cue: stop as soon as no dry pockets of flour show.
  5. Spread the batter into the parchment-lined 9x13 pan in a thin, even layer. Bake at 350F for 18-22 minutes until just set with a slightly tender center.
  6. Cool completely at room temperature. Visual cue: the brownie should feel cool to the touch all the way through.
  7. Freeze the brownie sheet for 30 minutes. Visual cue: it should firm up enough to handle without tearing.
Assemble and freeze sandwiches
  1. Spread the softened ice cream over half of the brownie sheet. Visual cue: cover evenly with a thick layer.
  2. Fold the other half of the brownie sheet over the ice cream to sandwich it. Press gently to help the layers adhere.
  3. Freeze for 2 hours until firm. Visual cue: the slab should slice cleanly with no soft smear.
  4. Cut into squares using a warm knife and serve or wrap individually. Visual cue: warm blade helps the edges look neat rather than ragged.

Notes

Pro tip: for cleaner cuts, warm the knife under hot water and wipe dry between slices, then work quickly so the ice cream doesn’t melt. Store wrapped sandwiches in the freezer up to 2 months; keep them sealed to prevent freezer burn. No need to refreeze once fully frozen, since texture can soften. If you want a lighter swap, use low-fat ice cream (choose one that’s scoopable) for a slightly less rich sandwich.