Can I use store-bought brownies?

Absolutely! If you need an even faster treat, use store-bought brownies—just slice thinly and assemble with your favorite ice cream. Freshly baked does taste best, but shortcuts are welcome when time is tight.

My brownies turned out too cakey—what went wrong?

This usually happens if you add too much flour or overbake them. For fudgier brownies, use the exact amount of flour, check your oven temperature, and don’t bake a minute longer than needed.

Can I make these gluten-free or dairy-free?

Yes—you can swap in gluten-free flour for the same amount, and choose dairy-free butter and ice cream. Taste and texture will be just as wonderful.

How do I keep them from getting soggy in the freezer?

Well-wrapped sandwiches will stay crisp and fresh. Let the brownie cool completely before assembling, and avoid very melty ice cream when filling.

Brownie Ice Cream Sandwiches Recipe

Description

Enjoy the perfect summer treat with these homemade brownie ice cream sandwiches. Soft and fudgy brownies are baked, then sandwiched around creamy vanilla ice cream for a decadent dessert that’s easy to customize with your favorite ice cream flavors.

Ingredients

Units Scale

For the Brownies:

1 cup (226g) unsalted butter
2 cups (400g) granulated sugar
3 large eggs, at room temperature
1 Tablespoon pure vanilla extract
1 cup (82g) unsweetened natural or dutch-process cocoa powder
1 cup (125g) all-purpose flour (spooned & leveled)
1 teaspoon salt
3/4 teaspoon baking powder

For the Ice Cream Layer:

2 quart container (1/2 gallon) vanilla ice cream, slightly softened (or any flavor of your choice, you may have some leftover)

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Instructions

Prepare the Brownie Batter – Preheat your oven to 350°F (177°C). Line two 9×13-inch baking pans with parchment paper, leaving an overhang on the sides to lift out the brownies later. Melt the butter, then in a large bowl combine the melted butter and granulated sugar. Whisk until well combined. Beat in the eggs and vanilla extract until smooth and glossy. Add the cocoa powder, flour, salt, and baking powder. Stir until just combined; do not overmix.
Bake the Brownies – Divide the batter evenly between the two prepared pans, spreading it into a thin, even layer. Bake for 14–16 minutes, or until the brownies are set on top and a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan, then freeze them for about 30 minutes to firm up for easier assembly.
Prepare the Ice Cream – While brownies are cooling, take the ice cream out of the freezer and let it soften slightly until spreadable but not melted. Stir ice cream with a spatula to make it smooth, if needed.
Assemble the Sandwiches – Once brownies are chilled and firm, lift one brownie slab out of the pan using the parchment overhang. Place it on a cutting board. Spread a thick, even layer of softened ice cream over the top. Remove the second brownie slab from its pan and carefully lay it on top of the ice cream. Press gently to adhere.
Freeze and Serve – Wrap the entire brownie ice cream slab in plastic wrap or foil and return to the freezer for at least 2 hours, or until very firm. Once set, use a sharp knife to cut into individual sandwiches. Serve frozen and enjoy!

Notes

For easier slicing, run your knife under hot water between cuts.
Customize with your favorite ice cream flavors or add-ins like sprinkles or nuts.
If you only have one baking pan, bake the brownie layer in two batches.
Store leftover sandwiches tightly wrapped in the freezer for up to 2 weeks.

Nutrition

Serving Size: 1 sandwich
Calories: 450
Sugar: 37g
Sodium: 270mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 61g
Fiber: 3g
Protein: 6g
Cholesterol: 95mg