Brownie Ice Cream Sandwiches
In short: Thin fudgy brownie layers sandwiching a thick layer of ice cream, frozen and cut into squares. A make-ahead dessert for summer parties. It takes about 41 min in total and makes 12 servings.
- Prep
- 25 min
- Cook
- 16 min
- Resting
- 5 h
- Total
- 41 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 310 kcal
Homemade ice cream sandwiches are easier than they look when you use a sheet-pan method: bake a thin brownie, cut it in half, spread ice cream between the layers and freeze. Slicing the frozen block into squares gives neat sandwiches that taste like a brownie sundae you can pick up. Use any ice cream flavor, from plain vanilla to coffee or mint. They keep for a month in the freezer, so you can make them well ahead of a summer party.
Instructions
- Heat the oven to 180°C (350°F). Line a 23 x 33 cm (9 x 13 in) pan with parchment paper, leaving an overhang on the long sides.
- Melt the butter and chocolate together over barely simmering water or in the microwave, stirring until smooth. Cool for 5 minutes, then whisk in the sugar, eggs and vanilla until glossy. Fold in the flour, cocoa and salt.
- Spread the batter thinly and evenly in the pan. Bake for 14 to 16 minutes, until set and a toothpick comes out with a few moist crumbs. Cool completely in the pan, about 1 hour.
- Lift out the brownie sheet using the parchment and cut it in half crosswise to make two equal slabs.
- Place one slab on a parchment-lined tray. Spread the softened ice cream evenly over it, then top with the second slab and press down gently.
- Wrap tightly and freeze for at least 3 hours, until completely firm.
- Lift out the block and cut it into 12 squares with a hot, sharp knife. Serve straight away, or wrap each sandwich in parchment and freeze for up to 1 month.
Tips
- Work quickly once the ice cream is spread, and put the tray back in the freezer if it starts to melt. Softened ice cream spreads easily but refreezes into a neat layer.
- Use a homemade ice cream, such as the no-churn vanilla in this collection, or a flavor that suits the occasion. Press chopped nuts or sprinkles around the sides before freezing.
Questions and answers
How do I stop the brownie layers from cracking when I cut?
Cut the block while it is frozen firm, using a hot, sharp knife wiped between cuts. A thin brownie that is slightly underbaked stays flexible and cuts more cleanly.
How long do homemade ice cream sandwiches keep?
Wrapped individually, they keep for up to 1 month in the freezer. Let them stand for 5 minutes before eating.
Can I use cookies instead of brownies?
Yes. Soft cookies work well. Scoop softened ice cream between two cooled cookies, press gently and freeze until firm.
How long does it take to make Brownie Ice Cream Sandwiches?
About 41 min in total: 25 min of preparation and 16 min of cooking.
How many calories are in Brownie Ice Cream Sandwiches?
About 310 kcal per serving, with 4 g of protein, 33 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 33 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 25 g |
| Sodium | 100 mg |
Estimated values, calculated from the ingredients.
