Using extra rich homemade brownies and your favorite flavor ice cream, you can make brownie ice cream sandwiches at home. My #1 tip: Give the assembled brownies plenty of time to freeze so they slice into neat squares or rectangles.
Complete with 8 ingredient homemade brownies, these brownie ice cream sandwiches are inspired by the store-bought version we all know and love. In addition to letting the assembled brownies freeze overnight, I recommend slightly under-baking the thin sheets of brownies so they aren’t rock solid after freezing. What a difference it makes!
I have a full list of success tips, as well as a video tutorial and step-by-step photos, so make sure you browse this post before getting started. I can’t wait for you to try these at home!
These Brownie Ice Cream Sandwiches Are:
- Fun to make
- Inspired by the store-bought version
- Made with extra rich homemade brownies
- Awesome with vanilla ice cream, but you must try coffee or strawberry!
- Like chocolate chip cookie ice cream sandwiches, they’re a wonderful make-ahead treat
- Great in the freezer for up to 1 month
Video Tutorial
**Though the full detailed instructions are written below, let me walk you through the process so you understand what you’re doing.
Overview: How to Make Chocolate Ice Cream Sandwiches
I found this recipe idea on Tasty and was thrilled to try it with homemade brownies. The most difficult part of recipe testing was finding the perfect brownie recipe that would (1) be thin enough (2) be soft enough and (3) taste good enough. A hard code to crack, but I started with my seriously fudgy homemade brownies and built on that foundation.
- Make homemade brownie batter. Using my homemade brownies as the base, I increased the butter, left out the melted chocolate, and added a bit of baking powder. I left out the chocolate so these brownies could be softer and, well, more convenient. (They’re made with only cocoa powder, so if you ever need a 9×13 inch pan of brownies that uses just cocoa powder, here’s your recipe– and you can use the same baking/cooling instructions as my homemade brownies. I don’t recommend a 9×13 inch baking pan for making these ice cream sandwiches, though. See next step.) I also added butter to make up for the loss of liquid chocolate and added baking powder to give the brownies a little lift and extra softness.
- Bake in two 9-inch baking pans. Use 2 9-inch square baking pans for the correct thickness. I only have one 9-inch square baking pan, so I bake the batter in batches. I do not recommend one 9×13 inch pan for this recipe. Though the brownie batter will fit and you could cut the cooled sheet of brownies in half, the “sandwich” will still be too thick. An 8-inch pan is too small. You could try two 9-inch round pans of brownies, but you won’t have even ice cream sandwich squares. Before baking, place a piece of parchment directly on top of the batter– this helps the brownies stay flat and prevents the brownies from puffing up too much.
- Under-bake. A quick 15-16 minutes per thin square sheet of brownies. As the brownies cool for a few minutes, remove your ice cream from the freezer so it slightly softens.
- Scoop ice cream on top of one layer of brownies. Carefully spread into an even layer.
- Place 2nd square sheet of brownies on top.
- Freeze. Place the whole pan in the freezer for at least 12 hours. I find 12-18 hours is the perfect amount of time. Any less and the ice cream will still be pretty soft and squish out when you try to cut them. The longer after 18 hours, the harder the sandwiches are to cut.
- Cut. Use a very sharp knife and some arm muscle!
Step-by-Step Photos:
The brownie batter is thick, so do your best to spread it into your lined pan(s). Lining with parchment paper is imperative so you can easily lift the brownie square out of the pan as a whole. Bake with parchment paper directly on top, too. This prevents the brownies from puffing up too much.
You’ll have two square sheets of super thin and soft brownies.
Soften ice cream, then spread it on top.
Cover with 2nd square sheet of brownies.
Freeze, then cut into squares or rectangles.
Success Tips (Follow These Closely)
- Use parchment paper: You need parchment paper to line the square baking pan(s) with enough overhang on the sides so you can lift the warm brownies out as a whole for assembly. You also need parchment paper placed directly on top of the brownie batter to keep them flat. I swear by these pre-cut sheets of parchment.
- Use 9-inch square pans: Best thickness for these ice cream sandwiches. See recipe notes below!
- Under-bake the square sheets of brownies: To prevent the brownies from turning break-your-teeth hard in the freezer, slightly under-bake them. Pay very close attention to this bake time. They will be very soft coming out of the oven.
- Freeze for 12-18 hours: As mentioned above, any shorter than this and your ice cream will squeeze out of the sandwich as you cut. Any longer and they’ll be delicious, just very hard to cut.
- Use your sharpest knife to cut: A super sharp knife and arm muscle works. At 8 months pregnant, this was a workout!
These are always so much fun to serve when the weather begins to warm up, especially for pool parties, Father’s Day, 4th of July, Labor Day, and every gathering in between!
See Your Brownie Ice Cream Sandwiches!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
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Brownie Ice Cream Sandwiches
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 13 hours, 30 minutes
- Yield: 8-12 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Using extra rich homemade brownies and your favorite flavor ice cream, you can make brownie ice cream sandwiches at home. My #1 tip: Give the assembled brownies plenty of time to freeze so they slice into neat squares or rectangles.
Ingredients
- 1 cup (2 sticks; 230g) unsalted butter
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 1 cup (82g) unsweetened natural or dutch-process cocoa powder*
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 2 quart container (1/2 gallon) vanilla ice cream (slightly softened– you can use any flavor and you’ll have a little leftover)
Instructions
- Preliminary note: For best success, I recommend reviewing the recipe notes and video tutorial above before beginning.
- Preheat the oven to 350°F (177°C) and line a 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside. (If you have 2 identical 9-inch square baking pans, you can line both and bake the batches of brownie batter at the same time.) I don’t recommend other size baking pans. See my recipe note.
- In a microwave-safe bowl or a saucepan on the stove, melt the butter. After melting, whisk in the sugar until completely combined, then whisk in the eggs and vanilla. The batter will be a little dull looking.
- Add the cocoa powder, flour, salt, and baking powder. Fold it all together with a rubber spatula or wooden spoon. It will come together, I promise! Batter will be very thick. You will have about 4 cups of batter.
- Spoon and spread half of the batter (about 2 cups) into prepared pan. (Lightly cover remaining batter and keep at room temperature.) The batter is thick and heavy, so do your best to spread it evenly in the lined baking pan. I find the back of a spoon is most helpful. Place a small sheet of parchment paper directly on top of the brownie batter, smoothing it down as pictured in the photos and video tutorial above. The top parchment paper helps the brownies stay flat and prevents the brownies from puffing up too much.
- Bake for 15-16 minutes. I find any longer over-cooks the brownies, making the ice cream sandwiches difficult to cut and eat. Remove brownies from the oven and cool for 5 minutes in the pan. Carefully, using the overhanging parchment paper on the sides, lift the warm and soft square sheet of brownies out of the pan as a whole. Remove top piece of parchment. (You can reuse it for the top of the 2nd sheet of brownies in the next step, if desired.) Set aside.
- Line the warm pan with another sheet of parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Give the remaining brownie batter a stir. It will be very thick at this point. Add a teaspoon of water to thin out if necessary. (No more.) Spoon and spread the remaining brownie batter in the pan. Place a small sheet of parchment paper directly on top of the brownie batter, just as you did before.
- Bake for 15-16 minutes. Remove brownies from the oven and cool for 15 minutes in the pan. During this cooling time, I remove the ice cream from the freezer so it has a chance to soften.
- Scoop the softened ice cream onto the warm brownie layer in the pan. You’ll use almost all of the 1/2 gallon of ice cream. Using the back of a spoon or your ice cream scoop, gently spread it into an even and thick layer.
- Carefully pick up the 1st square sheet of brownies and place on top of the ice cream layer. Gently press it down into the ice cream to help it stick. Cover the entire pan with aluminum foil or plastic wrap and freeze for at least 12 hours and up to 1 week. I find 12-18 hours is the perfect amount of time. Any less and the ice cream will still be pretty soft. The longer after 18 hours, the harder the sandwiches are to cut.
- Remove the pan of ice cream brownies from the freezer. Carefully lift them out as a whole using the parchment paper overhang on the sides. Using a very sharp knife and some arm muscle, cut into 8-12 squares or rectangles. Enjoy immediately.
- 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.
Notes
- Two 9-inch square pans of extra thin brownies is best. I only have one 9-inch square baking pan, so I bake the batter in batches. I do not recommend one 9×13 inch pan for this recipe. Though the brownie batter will fit and you could cut the cooled sheet of brownies in half, the “sandwich” will still be too thick. An 8-inch pan is too small. You could try two 9-inch round pans of brownies, but– obviously– you won’t have even ice cream sandwich squares. For success, I recommend following the recipe.
- Cocoa Powder: You can use either natural or dutch-process cocoa powder.
- Best Ice Cream to Use: Homemade ice cream works wonderfully, but avoid homemade no churn ice cream (made with heavy cream and sweetened condensed milk) because it’s too soft. I usually use store-bought such as Breyers vanilla (or any flavor) or Dreyers/Edys classic or slow churned varieties.
Inspired by Tasty
Keywords: ice cream, ice cream sandwich, brownies
These brownie sandwiches are amazing. I used raspberry ripple ice cream it tasted great. So simple to make too.
★★★★★
This recipe is superb! The brownie is so rich and wonderful even frozen! Just make sure to follow directions and don’t over bake! Can be a little messy but what icecream sandwich isn’t haha!! Perfect for the hot days to come. I will be making this all summer long!
★★★★★
So far, the ice cream crown or sandwich has been my husband’s favorite Challenge. Thank you!
Delicious! I’ve made ice cream sandwiches before and struggled, but these came out perfectly and tasted amazing!
★★★★★
I made a 1/3 batch of this recipe – I started with using a 9×5 inch loaf pan (to use twice over like how you used your 9inch pan) but when I divided my batter it looked too thin so I shifted my 7.5 x 5 inch foil pans baked for 10-11 minutes — and glad to report that it turned out great!
I filled mine with farmshop Raspberry Ripple vanilla ice-cream and a layer of homemade hot fudge sauce.
Thank you so much for your wonderful detailed helpful tips Sally! Best wishes to you and your family 🙂
★★★★★
This is a delicious recipe! Was tempted to try a flavor other than vanilla but with the richness of the brownie- the vanilla was perfect. Great video directions!
Absolutely delish!
★★★★★
The directions were simple and this recipe is perfect for summer!
★★★★★
This was my favorite baking challenge of the year!
★★★★★
This was such a yummy treat to make! The brownies were so soft and chewy! I baked them a little less just as the recipe suggested so they were nice and soft! Will be making again! Might add a tad less sugar since store bought ice cream is sweet on its own! Overall wonderful recipe 🙂
★★★★★
This was a challenging recipe for me, the hardest part being the 12-18 hour wait in the freezer Yum, I made them with death by chocolate ice cream and I only had 8 inch pans, so I didn’t use quite all of the brownie batter. So good! Another winning recipe!
★★★★★
Ice cream sandwiches have always been one of my favorite summer treats. It was fun to try making my own. Thanks for this yummy recipe and the clear instructions!
★★★★★
I was looking for an excuse to break out my ice cream maker, and this did the trick! I made french vanilla ice cream for these, and I can’t wait to try them tonight. Something that worked great for me – I used my Wilton cake lifter to put the brownie layer on the top and I had no issues with breaking or crumbling.
This was yummy! I have to say I wasn’t so sure as I am a bit of a brownie snob but the end result was terrific! My 10 year old daughter was so excited to participate in Sally’s Baking Challenge for the first time! Thanks for the fun!
★★★★★
I loved these so much! They were super yummy and fun to make. The brownies had a fudge-like consistency and they were amazing with strawberry ice cream. In the future, I would cut them into more slices and use slightly less brownie batter because they were pretty large and hard to eat. Overall, I would definitely recommend this recipe!
★★★★★
Such a delicious brownie recipe! I only had 8” pans, so I did not use all the batter and baked a minute less. I added some sprinkles to the sides of the sandwiches, and everyone I shared them with loved them!
★★★★★
Super easy to make. The brownie is wonderfully soft (though I had a little trouble with crumbling when I put the top n). Made with vanilla salted caramel ice cream, and they’re absolutely delicious!
★★★★★
Loved it! I slightly reduced the amount of cocoa powder and sugar in the brownies so they weren’t too sweet.
★★★★★
This was a fun recipe. Against your recommendation I used homemade no churn vanilla ice cream, but with less sugar to make it a thicker consistency. It worked out beautifully.
★★★★★
This recipe, like all of Sally’s recipes, was so easy to follow. It turned out so delicious! I used a 9″ square baking Le Creuset baking dish, which is very thick, so I think it caused my brownies to bake much slower. It ended up taking closer to 25 minutes for each batch. However I also didn’t under-bake too much because a high sugar content makes frozen brownies softer, not a larger amount of water. Either way, they were easy and delicious!
★★★★★
Wow! This recipe was fantastic! These were super easy and so delicious! They were VERY rich, but they did not leave me feeling stuffed. They are an elevated favorite childhood treat.
*TIPS* I did not have a 9×9, so I used an 8×8 after seeing that it worked for someone else in the comments. I ended up baking them for about 25 minutes, which seemed to be a good amount of time. When freezing leftovers, prepare individual squares of plastic wrap before removing the sandwiches from the freezer. Wrap each sandwich individually in plastic wrap and place all sandwiches in gallon Ziploc.
★★★★★
This recipe was really easy to follow and simple using one bowl. I went with black cherry ice cream for the filling and they are delicious! I managed to slide the top layer onto the brownie pan easily which prevented any splitting or breaking of the top layer.
★★★★★
Loved this recipe. The brownies were so easy to make and set up in the freezer wonderfully. They were still soft right out of the freezer to bite into easily. My husband and I devoured these!
★★★★★
I made these yesterday, used Ben&Jerry’s ice cream. Did half with chubby hubby flavor and the other half with chocolate fudge brownie.
They turned out so beautiful and delicious, and it’s so great to know I now have a box of these in the freezer for whenever I need something yummy to eat!
Thanks Sally!
This was the perfect project for my grandchildren on family summer vacation. All ages loved the chocolate ice cream sandwiches
Do you have a home made ice cream recipe? I’ve been wanting to make ice cream at home for these.
Hi Shanze, I do have a recipe for homemade blueberry crumble ice cream, but I recommend avoiding homemade no churn ice cream for these ice cream sandwiches because it’s too soft.
These were good and fun to make. The reason for the 3 stars is because I think the brownie is too thick and ice cream too thick. I followed the directions, but it is a knife and fork kinda dessert. The brownie was very chewy and very tasty. Just thick for my liking. The grandkids loved them as well as my husband.
★★★
This recipe was the perfect beginning-of-summer treat. It was easy to make, but packs so much flavor into a tiny square. Although my top layer broke during transfer, I squished it down on top of the ice cream as called for, and it froze perfectly. I had no trouble keeping the sandwiches together as I cut and wrapped them individually! I’m going to be enjoying this recipe for years to come!
★★★★★
Chiming in to say that this recipe was amazing. I added a couple of minutes to the bake time, as I had two 9-inch tins in there at once, but I was still a bit worried with how underdone it seemed. The top layer broke a bit when flipping it onto the ice cream, but I managed to fix it, and the taste was still spectacular! I used a homemade no-churn ice cream, but after freezing for 24 hours it was hard enough to stand up to the cutting without doing much squishing out. As of the time of writing this comment, there are still two sandwiches in the fridge, but I suspect that number will be down to 0 by this evening. I love all your recipes – you make me feel like a pro baker!
★★★★★
Can’t wait to make these, but I have to halve the recipe, (too many baking projects lately, have to stop eating!) What size pan would I use? Thanks!
Hi Mary Jo! You could try baking half of the batter in one 9×9 pan, then cut that pan of brownies in half and stack with ice cream. Or you could try using two 9×5 inch loaf pans (or baking in batches in the loaf pan), though I’m unsure of that exact bake time.