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Ice Cream Sandwiches

Rich chocolate brownie layers filled with creamy ice cream. A classic summer treat that’s better than store-bought.

Ingredients

Scale
  • 1 cup all-purpose flour.
  • 1/4 teaspoon baking powder.
  • 1/2 cup unsalted butter.
  • 4 ounces semisweet chocolate, chopped.
  • 1 1/2 teaspoons vanilla extract.
  • 1/2 teaspoon salt.
  • 1 cup brown sugar.
  • 1/4 cup granulated sugar.
  • 2 large eggs.
  • 1/2 gallon ice cream, any flavor.

Instructions

  1. Heat oven to 350°F. Butter jelly roll pan and line with parchment paper.
  2. Whisk flour and baking powder in small bowl.
  3. Slowly melt butter, chocolate, vanilla, and salt in saucepan over low heat.
  4. Mix sugars into chocolate mixture. Add eggs one at a time. Fold in flour mixture.
  5. Spread batter evenly in pan. Bake 15 minutes until top looks dry.
  6. Cool completely. Cut brownie slab in half. Trim edges for even sides.
  7. Spread softened ice cream on one brownie layer. Top with second layer. Wrap and freeze 2 hours.
  8. Slice into 6 rectangles or 12 squares. Wrap and return to freezer.

Notes

Let ice cream soften 15 minutes before spreading.
Can be stored frozen up to 2 months.
Use any ice cream flavor you prefer.

  • Author: Chef Stella

Nutrition

  • Calories: 534
  • Fat: 25 g
  • Carbohydrates: 75 g
  • Protein: 6 g