Brownie Ice Cream Sandwiches

Few desserts bring out pure summer joy like rich brownie ice cream sandwiches The first time I made these for a Fourth of July party everyone immediately gathered around the kitchen asking for a second round before we could even get them to the table They combine dense chewy brownies with cold creamy ice cream for the ultimate handheld treat

Sinking your teeth into that first chilly gooey bite brought me right back to childhood summers with sticky chocolaty fingers and a grin from ear to ear

Ingredients

• Unsalted butter: brings rich flavor and ensures a tender chewy crumb Use fresh high quality butter for best taste
• Granulated sugar and light brown sugar: deliver structure chewiness and just the right level of sweetness Use a fine grain sugar for smooth batter blending
• Large eggs: at room temperature help build a glossy crackly top plus provide stability for cutting clean sandwiches
• Vegetable oil: keeps the brownies extra moist and fudgy Choose a neutral tasting oil for best results
• Pure vanilla extract: brings extra depth and warmth Opt for real vanilla not imitation if possible
• All purpose flour: creates the perfect balance of chew and structure Sift before using for the best texture
• Cocoa powder: delivers chocolate intensity Dutch process gives a darker color and richer flavor
• Salt: balances sweetness and boosts all the other flavors Fine sea salt melts evenly and infuses each bite
• Your favorite ice cream flavor: brings the creamy cold surprise Sandwiching it between these brownies raises it to a whole new level Choose premium ice cream for the creamiest filling

Step-by-Step Instructions

Prepare the Pans:

Grease two 8x8 pans with butter or baking spray then line the bottoms with parchment paper leaving a few inches hanging over the sides for easy lifting later

Mix Wet Ingredients:

In a medium bowl add melted butter granulated sugar and brown sugar Mix with a hand mixer on medium speed until glossy and mostly smooth The sugar helps create shiny tops

Add Eggs One at a Time:

Crack in one egg at a time mixing well after each addition This step is key for that signature brownie crust

Stir in Oil and Vanilla:

Add vegetable oil and vanilla extract mixing just to combine The oil ups the chew factor

Combine Dry Ingredients:

In a separate bowl whisk together the all purpose flour cocoa powder and salt Make sure the cocoa breaks up any clumps for even mixing

Combine Wet and Dry Mixtures:

Reduce mixer speed to low Gradually add the flour mixture to the wet ingredients in intervals Mix just until incorporated so you do not overwork the batter

Divide and Spread Batter:

Scoop half the brownie batter into each prepared pan Use a rubber spatula to gently smooth the tops all the way to the edges

Bake and Cool:

Bake in a preheated oven at 350 degrees for 30 to 40 minutes A toothpick should come out just barely clean for fudgy brownies Cool in the pans for ten minutes

Lift and Cool:

Use the parchment to lift brownies out onto a cooling rack Peel parchment from one piece only Let both cool completely to room temperature

Soften the Ice Cream:

While brownies cool let your ice cream thaw for five to ten minutes so it is easy to spread but not soupy

Assemble Sandwiches:

Return one brownie half with parchment to the pan Spread your softened ice cream evenly over the top I like to add three quarters first then add the rest if needed

Top and Freeze:

Flip the second brownie half over and lay it gently on top of the ice cream Cover the pan with foil or plastic wrap and freeze for at least six hours or preferably overnight

Slice and Serve:

Remove from freezer and let sit out for five to ten minutes to soften slightly Use the parchment to lift out the block Slice into eight even squares with a sharp knife Serve right away and savor

My favorite part has always been the creamy vanilla ice cream against that chewy chocolate edge I still remember my niece’s chocolatestreaked face as she declared these brownies better than bakery ones every time we make them

Storage Tips

Wrap leftover sandwiches individually in plastic wrap then place in an airtight container Freezing them spaced apart at first keeps edges tidy and prevents sticking For softserve level texture let rest on the counter for five minutes before eating

Ingredient Substitutions

For a gluten free version substitute an all purpose cupforcup flour blend If you want to swap out the vegetable oil try coconut or canola For a dairy free twist use a rich vegan butter and your plantbased ice cream of choice

Serving Suggestions

Serve these sandwiches straight from the freezer at summer birthday parties picnics or holiday gatherings Dip the sides into mini chocolate chips sprinkles or toasted nuts for a tasty upgrade For a nostalgic touch wrap each sandwich in wax paper

Cultural Context

Brownie ice cream sandwiches are the classic mashup of American dessert favorites Brownies have been a home baking staple for decades while hand held ice cream treats became popular at county fairs Bringing both together is the ultimate comfort dessert guaranteed to please all generations

Once you try these homemade brownie ice cream sandwiches every summer gathering will become a memory you want to relive again and again

Recipe Q&A

→ How do I prevent brownies from overbaking?

Check brownies with a toothpick near the end of baking—look for moist crumbs but not raw batter. Avoid leaving them in the oven too long to keep them chewy.

→ Which ice cream flavors work best?

Classic vanilla or chocolate pair perfectly, but try coffee, mint, or cookies and cream for variety.

→ How do I get clean, even slices?

Let the sandwiches thaw briefly, then use a sharp knife dipped in warm water to slice smoothly through the layers.

→ Can I use store-bought brownies?

Homemade brownies are recommended for structure, but thick, chewy store-bought brownies can be used in a pinch.

→ How long should I freeze before serving?

Freeze for at least 6 hours or overnight to let the layers set, making the sandwiches easy to slice and handle.