Go Back
–+ servings
brownie ice cream sandwiches

Brownie Ice Cream Sandwiches

The Crispy Chef
Fudgy homemade brownies layered with creamy ice cream to create the ultimate brownie ice cream sandwiches. Customizable, freezer-friendly, and far better than anything you’ll find at the store.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 8
Calories 520 kcal

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Spatula
  • Ice cream scoop
  • Freezer-safe container or plastic wrap

Ingredients
  

Brownies

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 cup melted butter
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1/2 cup chocolate chips optional

Assembly

  • 2 quarts ice cream your choice of flavors
  • Optional toppings: mini chocolate chips sprinkles, chopped nuts, cookie crumbs

Instructions
 

  • Prep Your Pan: Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper, leaving overhang for easy removal.
  • Make the Brownie Batter: In a large bowl, whisk together flour, cocoa powder, and salt. In another bowl, mix melted butter and sugar. Beat in eggs one at a time, then add vanilla. Combine wet and dry ingredients. Fold in chocolate chips if using.
  • Bake the Brownies: Spread batter into the prepared pan. Bake for 25–30 minutes until a toothpick comes out with a few moist crumbs. Cool completely.
  • Cut and Freeze Brownies: Cut brownies into 16 rectangles. Use 8 as bottoms, 8 as tops. Freeze for 30 minutes.
  • Assemble Sandwiches: Soften ice cream for 10 minutes. Scoop onto brownie base and top with another piece. Press gently.
  • Final Freeze: Wrap sandwiches in plastic wrap or place in an airtight container with parchment between layers. Freeze at least 2 hours before serving.
  • Serve and Enjoy: Let sit at room temperature 5–10 minutes before eating for perfect texture.

Notes

For a gluten-free version, substitute almond flour (reduce to 1¾ cups).
For vegan or dairy-free options, use coconut oil, flax eggs, and plant-based ice cream.
These freeze well for up to 3 months.
Use a warm knife for clean cuts.

Nutrition

Calories: 520kcalCarbohydrates: 56gProtein: 6gFat: 30g
Keyword brownie ice cream sandwich
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!