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Ice Cream Sandwiches Recipe

  • Author: Chef Mia

Description

In these indulgent Ice Cream Sandwiches, rich fudge brownies and your fave ice cream get sandwiched together to create the perfect Summer treat!

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 tsps salt
  • 1.5 qts fave ice cream flavor (can you use less if you want)

Instructions

  1. Preheat the oven to 350 degrees. Grease two 8×8 pans with butter or baking spray, then line the bottom with parchment paper, leaving about 4-6 of paper hanging over the sides.
  2. In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
  3. Add eggs one at a time, mixing after each addition to incorporate. Mix well! This will create the crackled top we all love in brownies.
  4. Mix in oil and vanilla extract.
  5. Combine flour, cocoa powder, and salt in a bowl. Reduce speed of mixer.
  6. In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
  7. Add half the brownie batter to each pan and use a rubber spatula to gently spread it.
  8. Bake for 30-40 minutes or until a toothpick inserted into the center comes out just barely clean. Dont overbake.
  9. Remove from the oven. Allow brownies to cool for 10 minutes.
  10. Use parchment paper to carefully lift the brownies out onto a cooling rack. Only peel the parchment off one of the halves. Cool until they reach room temperature.
  11. Thaw the ice cream for 5-10 minutes.
  12. Return the first half of the brownie to the pan (the one with the parchment paper on it). Use a large spoon or rubber spatula to spread the ice cream over the top. Use as much or as little ice cream as you would like. I usually add about 3/4s and see if that's enough then add the rest if I want to really indulge.
  13. Invert the second half of the brownie and place it over the top. Cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
  14. When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into 8 even squares. Serve and enjoy!

Nutrition

  • Calories: 682 kcal
  • Sugar: 70 g
  • Fat: 35 g
  • Carbohydrates: 86 g
  • Protein: 10 g

Find it online: https://exorecipes.com/homemade-ice-cream-sandwiches/