I can’t even begin to tell you how many ice cream sandwiches I devoured during hot summers growing up. Making a homemade version that lived up to the nostalgia was a little harder than I thought I but I so nailed it. I use my fave brownie recipe to serve as the base before spreading ice cream between the layers. It’s next level good y’all.
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How to Make Ice Cream Sandwiches
Step 1: Preheat the oven to 350 degrees. Grease two 8×8 pans with butter or baking spray, then line the bottom with parchment paper, leaving about 4-6” of paper hanging over the sides. In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
Step 2: Add eggs one at a time, mixing after each addition to incorporate. Mix well! This will create the crackled top we all love in brownies. Mix in oil and vanilla extract.
Step 3: Combine flour, cocoa powder, and salt in a bowl. Reduce speed of mixer. In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
Step 4: Add half the brownie batter to each pan and use a rubber spatula to gently spread it. Bake for 30-40 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake. Remove from the oven. Allow brownies to cool for 10 minutes. Use parchment paper to carefully lift the brownies out onto a cooling rack. Only peel the parchment off one of the halves. Cool until they reach room temperature.
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Step 5: Thaw the ice cream for 5-10 minutes. Return the first half of the brownie with parchment to the pan. Use a spatula to spread the ice cream over the top. Use as much or as little ice cream as you would like. Invert the second half of the brownie and place it over the top. Cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best. When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into 8 even squares.
Ice Cream Sandwiches Recipe
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Ingredients
- 1 1/2 cups unsalted butter melted
- 2 1/4 cups granulated sugar
- 1 1/2 cups light brown sugar packed
- 6 large eggs room temperature
- 3 tbsp vegetable oil
- 2 tbsp pure vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 cups cocoa powder
- 1 1/2 tsps salt
- 1.5 qts fave ice cream flavor can you use less if you want
Instructions
- Preheat the oven to 350 degrees. Grease two 8×8 pans with butter or baking spray, then line the bottom with parchment paper, leaving about 4-6” of paper hanging over the sides.
- In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
- Add eggs one at a time, mixing after each addition to incorporate. Mix well! This will create the crackled top we all love in brownies.
- Mix in oil and vanilla extract.
- Combine flour, cocoa powder, and salt in a bowl. Reduce speed of mixer.
- In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
- Add half the brownie batter to each pan and use a rubber spatula to gently spread it.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
- Remove from the oven. Allow brownies to cool for 10 minutes.
- Use parchment paper to carefully lift the brownies out onto a cooling rack. Only peel the parchment off one of the halves. Cool until they reach room temperature.
- Thaw the ice cream for 5-10 minutes.
- Return the first half of the brownie to the pan (the one with the parchment paper on it). Use a large spoon or rubber spatula to spread the ice cream over the top. Use as much or as little ice cream as you would like. I usually add about 3/4s and see if that's enough then add the rest if I want to really indulge.
- Invert the second half of the brownie and place it over the top. Cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
- When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into 8 even squares. Serve and enjoy!
Notes
Storage
Wrap each leftover sandwich individually and store in the freezer for up to 1 month. They get a little harder the longer they sit in the freezer– if they’re super solid, let them sit out for a few minutes before enjoying. I’d recommend using both plastic wrap and aluminum foil to avoid freezer burn.Nutrition
Ice Cream Options
Here are some of my faves:
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Can I make with Duncan’s Hines brownie mix
You should definitely try the brownie recipe since it is super easy and better than the box any day of the week.
Thanks for sharing! How far ahead of time can I make it?
You can make these pretty far in advance and just keep in your freezer.
This looks so good! What a a great recipe to make with kids!
This looks so good! What a fun treat to make with kids!
Made these today! So easy and better than store bough any day!
bought*
Yum! Brownies and ice cream is a perfect combination, they were made for each other. Such a perfect summer dessert.
These are going to be such a hit here and devoured so fast! Excited to make this with my daughter soon. Perfect for summertime!
So much better than anything you’d find in the store. I’m drooling just thinking about these.
Oh, my — these look unbelievably decadent! I can’t think of a more perfect dessert for the summer. Making these ASAP!
These were fantastic! Thanks for another great recipe!