Brownie Ice Cream Sandwiches (Print-Friendly Version)

Fudgy brownies filled with your favorite ice cream, perfect for cooling off and satisfying sweet cravings.

# What You’ll Need to Make This:

→ Brownie Layer

01 - 340 grams unsalted butter, melted
02 - 450 grams granulated sugar
03 - 330 grams light brown sugar, packed
04 - 6 large eggs, at room temperature
05 - 45 milliliters vegetable oil
06 - 30 milliliters pure vanilla extract
07 - 280 grams all-purpose flour
08 - 150 grams cocoa powder
09 - 9 grams salt

→ Filling

10 - 1.4 liters ice cream, flavor of choice, softened

# How to Prepare:

01 - Preheat oven to 175°C. Grease two 20x20 cm square pans with butter or baking spray, then line the bottom with parchment paper, leaving 10–15 cm overhang on opposite sides.
02 - In a medium bowl, beat the melted butter, granulated sugar, and brown sugar using a hand mixer on medium speed until well combined.
03 - Incorporate eggs one at a time, beating after each addition to fully combine.
04 - Mix in vegetable oil and vanilla extract until smooth.
05 - In a separate bowl, whisk together flour, cocoa powder, and salt.
06 - Gradually add the dry mixture to the wet ingredients in intervals, mixing on low speed just until combined; avoid overmixing.
07 - Evenly divide the brownie batter between the two prepared pans and gently spread with a rubber spatula.
08 - Bake for 30–40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
09 - Remove pans from the oven and allow brownies to cool for 10 minutes.
10 - Carefully lift brownies out of pans using the parchment overhang. Peel parchment from one half only, and transfer both to a rack to cool completely.
11 - Allow ice cream to sit at room temperature for 5–10 minutes to soften slightly for spreading.
12 - Place the remaining brownie with parchment back into one pan. Spread softened ice cream evenly over the top using a large spoon or spatula.
13 - Invert the second brownie half and position it over the ice cream to create a sandwich. Press gently for even distribution.
14 - Cover the pan tightly with aluminum foil or plastic wrap. Freeze at least 6 hours, or preferably overnight, until completely firm.
15 - When ready to serve, allow sandwiches to thaw for 5–10 minutes. Lift the block from the pan using parchment, cut into 8 equal squares with a sharp knife, and serve immediately.

# Extra Tips:

01 - Each sandwich should be wrapped individually in both plastic wrap and aluminum foil to prevent freezer burn and maintain texture.
02 - Homemade ice cream sandwiches can be stored in the freezer for up to 1 month. Allow them to rest at room temperature for a few minutes before serving if very firm.