Brownie Ice Cream Sandwiches (Print View)
Chewy brownies stacked with creamy ice cream, frozen for a sweet chocolate indulgence.
# What You'll Need:
→ Brownie Base
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 millilitres vegetable oil
06 -
30 millilitres pure vanilla extract
07 -
280 grams all-purpose flour
08 -
130 grams cocoa powder
09 -
9 grams salt
→ Ice Cream Layer
10 -
1.4 litres favourite ice cream, slightly softened
# Directions:
01 -
Preheat oven to 175°C. Grease two 20 x 20 cm pans with butter or non-stick spray, then line them with parchment paper, leaving a 10–15 cm overhang on two sides.
02 -
In a large mixing bowl, blend melted butter, granulated sugar, and light brown sugar using a hand mixer on medium speed until fully incorporated.
03 -
Add eggs one at a time, mixing thoroughly after each addition to ensure a homogeneous mixture.
04 -
Mix in vegetable oil and vanilla extract until well combined.
05 -
In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt.
06 -
Reduce mixer speed and gradually add the dry ingredients to the wet mixture, mixing in intervals until just combined.
07 -
Evenly distribute half of the brownie batter into each lined pan. Use a rubber spatula to gently spread the batter to the edges.
08 -
Bake for 30–40 minutes or until a toothpick inserted in the centre emerges with a few moist crumbs. Avoid overbaking.
09 -
Remove pans from oven. Let brownies cool in the pans for 10 minutes, then lift out using the parchment overhang and allow to cool to room temperature on a wire rack. Peel parchment off only one brownie layer.
10 -
Soften ice cream at room temperature for 5–10 minutes; it should be spreadable but not melted.
11 -
Place the brownie with parchment paper back into one pan. Spoon softened ice cream onto the brownie and spread evenly to the edges.
12 -
Invert second brownie layer without parchment and place on top of ice cream, pressing gently.
13 -
Cover the assembled brownies tightly with aluminium foil or plastic wrap and freeze for at least 6 hours, or preferably overnight.
14 -
When ready to serve, let rest at room temperature for 5–10 minutes. Use parchment to lift the block out of the pan, then cut into 8 even squares with a sharp knife.
# Notes:
01 -
Allowing brownies to cool fully prevents melting the ice cream during assembly.