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Brownie Ice Cream Sandwiches

Brownie ice cream sandwiches with two dense, fudgy brownie squares sandwiching a thick layer of vanilla or coffee ice cream. Bake a quick 9x13 brownie sheet, freeze briefly, then freeze again until firm for clean, sliceable fudgy brownie sandwich bars.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Brownie squares
  • 0.5 cup unsalted butter Melt with the chocolate for a dense, fudgy brownie.
  • 4 oz dark chocolate, chopped Use dark chocolate for bittersweet flavor.
  • 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 Slightly softened so it spreads without tearing the brownie.

Equipment

  • 1 sheet pan

Method
 

Bake the fudgy brownie sheet
  1. Preheat oven to 350F, then melt the butter and dark chocolate together and cool for 5 minutes until smooth and glossy.
  2. Whisk in the granulated sugar, eggs, and vanilla extract until smooth and thickened, with no streaks.
  3. Stir in the all-purpose flour, unsweetened cocoa powder, and salt until just combined, stopping as soon as the batter looks uniform.
  4. Spread the batter into a parchment-lined 9x13 pan in a thin, even layer, then bake for 18-22 minutes at 350F until just set with a set center and slightly fudgy edges.
  5. Cool completely, then freeze the brownie sheet for 30 minutes so it firms enough to handle.
Assemble and freeze sandwiches
  1. Spread the slightly softened vanilla or coffee ice cream over half the brownie sheet, creating an even thick layer.
  2. Fold the other half of the brownie over the ice cream layer to form a sandwich, pressing gently just to seal.
  3. Freeze for 2 hours until firm, then cut into squares using a warm knife and serve or wrap individually.

Notes

For the cleanest cuts, dip the warm knife in hot water and wipe between slices. Store wrapped sandwiches in the freezer for up to 2 months. No refrigerator storage—ice cream will soften. Freezing is best. For a dairy-free option, use a dairy-free vanilla or coffee ice cream alternative with similar scoopable texture (keep the freeze times the same).