Brownie Ice Cream Sandwiches

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Homemade brownie ice cream sandwiches on a hot summer day? Yes, please!
While technically it is not yet summer, it sure feels that way around here. We’ve had temps in the low 90’s so far this year, so that means we’re in for a brutal July as far as I can tell.
brownie ice cream sandwiches
What’s better on a hot summer day than ice cream? Not much of anything if you ask me. And if it’s in the form of a brownie ice cream sandwich, well, that makes it even better.
Instead of store-bought, this version starts with a thin brownie base. It’s super chocolatey and chewy, just like your favorite brownie. Once cooled, you’ll spread it with your favorite ice cream. I used vanilla, but truly anything goes here. Double chocolate? Why yes. Chocolate and strawberry? I’ll take it. Whatever you like will work here as long as it goes with chocolate. So don’t hold back.
brownie ice cream sandwiches
Temperature is important here. You’ll want your brownie to be completely cool before you put it in the freezer for a bit to chill.  Then your ice cream should be slightly softened before you beat it with a mixer. At this point, you can add in additional ingredients if you’d like. Chocolate chips, sprinkles, or chopped nuts would work here. I chose just straight vanilla but you do you. Now it should be relatively easy to spread onto your brownie layer. Then you’ll freeze again to get a good solid ice cream sandwich. All in all, this is not a difficult process, but you don’t want to rush it or it won’t work.
You’ll want a good sharp knife to cut this into squares or rectangles, and rinsing it in between will give you a nice clean cut. You should wrap them tightly in plastic or parchment before adding back to the freezer, and they’ll last a good long time. If you don’t eat them all immediately, you can have ice cream sandwiches all summer long.
brownie ice cream sandwiches

Brownie Ice Cream Sandwiches

Homemade brownie ice cream sandwiches are the perfect treat for summer, or anytime of the year.
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Servings 20


  • 1 cup butter
  • 8 ounces chopped dark chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 gallon vanilla ice cream


  • Preheat oven to 350 degrees F. Line two 18x13 baking sheets with foil and spray with cooking spray.
  • In a microwave safe bowl, add the butter and chocolate. Melt in 30 second increments, stirring each time, until smooth.
  • Add the sugar and stir, and then add the eggs and vanilla.
  • Stir in the flour, cocoa, baking soda, and salt. Batter will be thicker than traditional brownie batter.
  • Divide the dough evenly between the two sheets and press into thin, even layers.
  • Bake for 10 minutes.
  • Remove and let cool to room temperature, then transfer sheets to freezer for 15 minutes.
  • While you’re waiting for the brownies to freeze, put the ice cream in the bowl of a stand mixer. Beat on high for 3-4 minutes, until softened.
  • Remove the brownie sheets. Spread the softened ice cream on one and carefully put the other on top.
  • Put back in the freezer for 15 minutes.
  • Remove and cut into bars.
  • Wrap the bars in plastic and store in the freezer.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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