Dark Chocolate Brownie Ice Cream Sandwiches.
Creamy vanilla ice cream stuffed between decadent dark chocolate chip brownies. Behold the ice cream sandwich of your childhood. And your dreams. Except in brownie form.
We’ve been making these ice cream sandwiches on repeat since the beginning of the summer. Well, actually ever since I brought you this Red, White and Blue Cookie Cake before Memorial Day weekend. The original idea for that cake was to be ice cream sandwiches – or an ice cream sandwich cake. I had many failed attempts at making ice cream sandwiches. I tried cookies, I tried brownies, I tried storebought, I tried homemade and I just couldn’t get the ice cream sandwiches right. The ice cream kept oozing out of the middle when I cut them. So … I made the pretty cookie cake, but I kept trying to make the perfect ice cream sandwich.
After many, many attempts, I got it right. The trick was to use just one brownie mix (versus two), so the layers are the perfect thickness – not too thin, not too thick. Then, you’ve got to freeze each layer of brownies or cookies after baking so that they’re cold and set before you spread with ice cream.
Then, you put the assembled sandwiches back in the freezer to set, at least for a few hours, before you cut them. Don’t let that time commitment scare you – the hands on time for this recipe is actually very minimal. It’s as simple as making one (well, in this case, two) pans of brownies.
Oh. Side note. Try rationalizing with your 3 year old on why the ice cream sandwiches need to go back into the freezer after they’re baked and assembled. Let me know how that goes. In our house, it didn’t go well. Here’s Lucca helping “smoosh” the top brownie into the bottom brownie. Yep, fingers were licked after this smoosh session.
Once I found a successful method, these Dark Chocolate Brownie Ice Cream Sandwiches were made again, and again and again. Every time we had guests this summer. And every time I made them, I got the question, is this recipe up on the blog? Not yet, I’d reply. So, here they are for you. And, it’s really not a recipe. It’s an assembly.
Did I mention, these are made using a storebought mix for ease? Our favorite is the Ghiradelli Dark Chocolate Brownie Mix below. Pretty much the only one we buy unless we have anyone over who is GF. And I’ve made gluten free versions of these sandwiches – using a GF brownie mix. And cookie versions – using a regular and a GF cookie mix.
The brownies are spread with Brigham’s vanilla ice cream.
This dessert is not a lightened up version. This is a full-fat, full of goodness dessert and proud of it. So, make it and savor it. There’s a place in our house for lightened up desserts, but this isn’t that place.
Here’s how to make these Dark Chocolate Brownie Ice Cream Sandwiches.
Dark Chocolate Brownie Ice Cream Sandwiches
For the Brownies
- 1 box Ghiradelli Dark Chocolate Brownie Mix
- 1 egg
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 1/2 - 3 cups vanilla ice cream softened
- Preheat oven to 325 degrees F. Line TWO 9x9 baking pans with parchment paper. Spray each with cooking spray.
- Combine brownie mix, egg, vegetable oil and water in a mixing bowl and stir until combined. Divide evenly among each pan. Bake for 20-25 minutes, or until brownies are set and cooked through.
- Let brownies cool for about 20 minutes, then place brownies (still in pan) in freezer for about another 20 minutes.
- Remove brownies from freezer. Take one pan of brownies and top it evenly with ice cream, spreading and smoothing with a knife or spoon. Remove the other brownie from the pan and parchment paper and place on top of ice cream (the bottom of the brownie should meet the top of the ice cream, forming a sandwich). Press down gently. Place back into freezer (in the pan) to set for at least another 3 hours.
- Remove brownie sandwich from freezer and pan. Place onto cutting board and slice (with a sharp knife) into 16 squares. Serve. If not serving right away, place squares into freezer safe ziplocl bags and freeze. When ready to serve, let soften 5 minutes.
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