Description
These homemade Ice Cream Sandwiches combine rich, fudgy brownies with your favorite ice cream flavor, creating a delightful frozen treat perfect for any occasion.
Ingredients
Units
Scale
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 and Prepare Baking Pans: 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.
- Mix Butter and Sugars: In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
- Add Eggs: 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.
- Add Oil and Vanilla: Mix in oil and vanilla extract.
- Combine Dry Ingredients: Combine flour, cocoa powder, and salt in a bowl. Reduce speed of mixer.
- Incorporate Dry into Wet: In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
- Distribute Batter: Add half the brownie batter to each pan and use a rubber spatula to gently spread it.
- Bake Brownies: Bake for 30-40 minutes or until a toothpick inserted into the center comes out just barely clean. Don’t overbake.
- Cool Slightly: Remove from the oven. Allow brownies to cool for 10 minutes.
- Lift Brownies and Cool: 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 Ice Cream: Thaw the ice cream for 5-10 minutes.
- Assemble Sandwiches: 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.
- Add Top Layer and Freeze: 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.
- Cut and Serve: 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
- Don’t overbake the brownies to maintain moistness.
- You can use less ice cream than 1.5 quarts if preferred.
- Freezing overnight yields best texture.
