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Brownie Ice Cream Sandwiches

Brownie ice cream sandwiches with dense, fudgy brownie squares sandwiching a thick layer of vanilla or coffee ice cream. Bake a just-set 9x13 brownie, freeze briefly to firm, then freeze again until sliceable and clean.
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Prep Time 20 minutes
Cook Time 25 minutes
freezing 2 hours
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Brownie layer
  • 0.5 cup unsalted butter
  • 4 oz dark chocolate chopped
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 0.25 tsp salt
Ice cream layer
  • 0.5 gallon vanilla or coffee ice cream slightly softened

Equipment

  • 1 sheet pan

Method
 

Bake the fudgy brownie sheet
  1. Preheat the oven to 350F, melt the unsalted butter and dark chocolate together, then cool for 5 minutes.
  2. Whisk in the granulated sugar, eggs, and vanilla extract until smooth, then keep the mixture glossy and lump-free.
  3. Stir in the all-purpose flour, unsweetened cocoa powder, and salt until just combined, with no dry streaks remaining.
  4. Spread the batter into a parchment-lined 9x13 pan in a thin, even layer, then bake at 350F for 18-22 minutes until just set with a slightly soft center.
  5. Cool completely, then freeze the brownie sheet for 30 minutes to firm up before assembling.
Assemble and freeze
  1. Spread the slightly softened vanilla or coffee ice cream over half the brownie sheet, leaving a clean border around the edges.
  2. Fold the other half of the brownie sheet over to sandwich, pressing gently so the ice cream meets the edges.
  3. Freeze for 2 hours until firm, then cut into squares with a warm knife and serve immediately or wrap individually for later.

Notes

For the cleanest cuts, warm the knife under hot water and wipe it between slices. Store wrapped sandwiches in the freezer for up to 2 weeks (freezing is ideal; no fridge holding). For a lower-sugar option, choose a reduced-sugar ice cream and use the same bake time.