Brownie Ice Cream Sandwiches
Overview
HOW ON EARTH IS IT ALMOST MEMORIAL DAY?
I seriously can’t get over the fact that we are almost to the unofficial kick off to summer.
Maybe it ‘s because just a month ago, my daughters school district just went back to school full time. And for some reason, in my head, I related back to school full time with the fall. IDK. But whatever the case, this means warmer weather, sunshine, the pool, the beach, and lots of fun!
To kick off the unofficial start to summer I have the best treat that will make adults and kids alike happy; Brownie Ice Cream Sandwiches!
You can use any ice cream you want, but I chose to stick to vanilla. Chocolate would be delicious. Mint Chocolate Chip or Black Raspberry? YES PLEASE.
The brownies are baked in a 17×12 baking sheet so they’’ll end up thinner than your traditional brownie.
A couple tips:
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Make sure you allow the brownies to cool completely before spreading the ice cream.
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To make it easier for yourself, you can cool the brownie sheet in the freezer before slicing it in half.
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For ice cream, you want it softened, but not melty.
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And lastly, make sure you allow these to firm up in the freezer at least 6 hours before you plan on serving them!
Now to the recipe!
Makes a minimum of 12 sandwiches
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
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1 cup AP flour, spooned and leveled
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1/2 cup unsweetened cocoa powder
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1/2 tsp. kosher salt
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1/2 tsp baking powder
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1 cup (2 sticks) unsalted butter, cut up
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8 oz. semi sweet, dark, or bittersweet chocolate, chopped into pieces
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1 1/2 cup sugar
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4 large eggs
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1 pint of ice cream
Method
Preheat oven to 325. Line a 18×12 pan with parchment paper, allow there to be some overhang off the baking sheet.
Whisk together flour, cocoa powder, kosher salt, and baking powder in a small bowl. Set aside.
In a large bowl, melt the butter + chocolate in the microwave, stirring after every 30 seconds until completely melted.
Pour in the sugar, stir til combined.
Add each egg to the chocolate mixture, 1 at a time, stirring after each addition.
Bake in a preheated oven for 10-12 minutes until a toothpick comes out almost clean (you don’t want wet batter, but some crumbs are fine).
Allow to cool completely. Remove brownies on the parchment paper and place on a cutting board.
Then, using a large knife/ pastry knife cut + divide the batch in half. Spread ice cream on one half. Place the other half on top of the ice cream.
Sounds easy right?
Ok, bare with me. Take a thin cutting board and slide it under the half of the brownie sheet that does not have ice cream on it.
Then, gently slide that brownie half on top of the ice cream, as even as you can. But it’s ok, you’ll cut these once they’re frozen, so you can clean up the edges.
Stick it in the freezer for a minimum of 3 hours. Next, cut into whatever ice cream sandwich shape you want. I went traditional with the rectangle.
Store in air tight containers in the freezer until ready to serve.
Brownie Ice Cream Sandwiches
Ingredients
- 1 cup AP flour, spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1 cup unsalted butter, cut up
- 8 oz semi sweet, dark, or bittersweet chocolate, chopped into pieces
- 1.5 cup sugar
- 4 large eggs
- 1 pint ice cream
Instructions
- Preheat oven to 325. Line a 18×12 pan with parchment paper, allow there to be some overhang off the baking sheet.Whisk together flour, cocoa powder, kosher salt, and baking powder in a small bowl. Set aside.In a large bowl, melt the butter + chocolate in the microwave, stirring after every 30 seconds until completely melted.Pour in the sugar, stir til combined.Add each egg to the chocolate mixture, 1 at a time, stirring after each addition.Bake in a preheated oven for 10-12 minutes until a toothpick comes out almost clean (you don’t want wet batter, but some crumbs are fine).Allow to cool completely. Remove brownies on the parchment paper and place on a cutting board.Then, using a large knife/ pastry knife cut + divide the batch in half. Spread ice cream on one half. Place the other half on top of the ice cream.Sounds easy right?Ok, bare with me. Take a thin cutting board and slide it under the half of the brownie sheet that does not have ice cream on it.Then, gently slide that brownie half on top of the ice cream, as even as you can. But it’s ok, you’ll cut these once they’re frozen, so you can clean up the edges.Stick it in the freezer for a minimum of 3 hours. Next, cut into whatever ice cream sandwich shape you want. I went traditional with the rectangle.Store in air tight containers in the freezer until ready to serve.
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