Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches are the ultimate summer treat that combines thick, fudge-like brownies with plenty of creamy ice cream for an irresistibly cool and chocolatey dessert. Whether you are hosting a barbecue or just want to spoil yourself on a hot afternoon, this recipe layers up big flavor and nostalgia.

Let’s be honest nothing beats the combo of cold ice cream and homemade brownies on a hot day I made these for my cousin’s birthday party and everyone kept sneaking seconds

Ingredients

• Unsalted butter melted: Adds rich flavor and fudgy texture Try to pick a good-quality butter for best results
• Granulated sugar: Sweetens and helps create crackly brownie tops Use fresh for maximum melt factor
• Light brown sugar packed: Gives caramel notes and moisture Look for soft brown sugar without hard lumps
• Large eggs room temperature: Gives structure and helps bind Room temp eggs blend more evenly for perfect brownies
• Vegetable oil: Boosts moisture Choose a neutral-tasting oil to let the chocolate shine
• Pure vanilla extract: Deepens the chocolate flavor Real vanilla makes a huge difference in aroma and taste
• All purpose flour: Provides the base for a dense brownie Sift it if clumps are common in your pantry
• Cocoa powder: Packs a chocolate punch Use high-quality unsweetened cocoa for the very best flavor
• Salt: Balances sweetness brings out chocolate Go for fine sea salt if you have it
• Your favorite ice cream flavor: Creamy dreamy filling Quality ice cream melts more slowly and evenly Pick a flavor that complements chocolate or try a surprising swirl

Step-by-Step Instructions

Prepare the Pans:

Preheat your oven to 350 degrees. Grease two 8 by 8 pans with butter or spray and line with parchment enough to hang over the edges. This makes it super easy to lift out the brownies later.

Mix Sugars and Butter:

In a medium bowl combine melted butter granulated sugar and brown sugar. Use a hand mixer on medium speed to blend everything together until glossy and thick.

Incorporate Eggs:

Add eggs one at a time mixing well after each addition. This step is the secret to getting that beloved crackled brownie top and keeps the crumb moist.

Add Oil and Vanilla:

Pour in the vegetable oil and pure vanilla extract. Blend until fully combined for extra flavor depth.

Combine Dry Ingredients:

In a separate bowl stir together flour cocoa powder and salt. These get added in intervals to the wet mixture reducing mixer speed so you avoid clouds of flour everywhere.

Mix Batter:

Gently add the dry ingredients to wet little by little mixing until just incorporated. Scrape down sides to be sure there are no pockets of flour hiding.

Spread and Bake:

Divide the batter between prepared pans smoothing it evenly with a spatula. Bake for 30 to 40 minutes until a toothpick comes out just barely clean. Do not overbake or the brownies will lose their fudgy bite.

Cool the Brownies:

Cool in the pan for 10 minutes then use parchment paper to lift the brownies carefully to a rack. Peel parchment off just one pan. Cool both halves to room temperature completely.

Soften the Ice Cream:

Let your chosen ice cream sit at room temp for five to ten minutes. This softens it just enough for easy spreading but keeps it firm for sandwiching.

Assemble:

Return the first brownie half with parchment to the pan. Spread softened ice cream over the top evenly using a spatula. Add as much as you want but I find three quarters of the carton gives a good ratio. Top with the second brownie half.

Freeze:

Cover tightly with foil or plastic wrap and freeze at least six hours or overnight. This is tough patience wise but worth it for clean slices.

Slice and Serve:

Remove from freezer and let sit five to ten minutes. Lift out with parchment and cut into squares with a sharp knife. Enjoy the best brownie ice cream sandwiches ever.

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My absolute favorite part is choosing the ice cream flavor sometimes my dad and I would make half mint chip and half cookies and cream for a homemade dessert everyone could customize I still laugh at the mess we made scooping ice cream while dancing in the kitchen

Storage Tips

Wrap each sandwich individually in plastic wrap then a layer of foil for best freezer protection. Brownie Ice Cream Sandwiches keep for up to a month. When ready to eat leave out for a few minutes before biting in so they are just soft enough.

Ingredient Substitutions

You can swap the cocoa powder for Dutch process for a deeper chocolate color. Coconut oil works in place of vegetable oil for a little tropical hint. Feel free to use gluten free all purpose flour if allergies are a concern. For the ice cream try non dairy options like coconut or oat based varieties.

Serving Suggestions

Serve on their own for a casual treat or stack high on a platter for a summer party centerpiece. Drizzle with warm chocolate sauce or roll sandwich edges in crushed nuts or sprinkles for extra fun. For mini servings slice into smaller squares perfect for little hands or tasting platters.

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Cultural and Historical Context

Ice cream sandwiches date back to the late 1800s as a city street treat in America but brownies are a classic homemade staple that started showing up in cookbooks in the early 1900s. This recipe is a mashup of two American favorites that bring both nostalgia and comfort to every summer gathering.

Recipe FAQs

→ Can I use boxed brownie mix instead of homemade?

Yes, you can use a boxed mix for convenience. Homemade brownies offer a fudgier texture and richer flavor, but boxed brownies work in a pinch.

→ What's the best way to slice the sandwiches cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts. Allow the ice cream sandwiches to soften for a few minutes for easier slicing.

→ How long should I freeze before serving?

Freeze for at least 6 hours, or overnight if possible, to ensure the ice cream layer firms up and sandwiches hold their shape when cut.

→ Can I use different ice cream flavors?

Absolutely! Customize with classic vanilla, rich chocolate, fruity options, or even cookies 'n cream to suit your taste.

→ How should leftovers be stored?

Wrap each sandwich in plastic and foil, then freeze for up to 1 month. Let sit at room temperature briefly if they're too hard to bite.