Name: Brownie Ice Cream Sandwiches
Prep time: 20 min
Cook time: PT-480371H23M23S
Total time: 7 h
Yield: 8
Ingredients: 1 ½ cups unsalted butter, melted; 2 ¼ cups granulated sugar; 1 ½ cups light brown sugar, packed; 6 large eggs, room temperature; 3 tbsp vegetable oil; 2 tbsp pure vanilla extract; 2 ¼ cups all-purpose flour; 1 ½ cups cocoa powder; 1 ½ tsps salt; 1.5 quarts favorite ice cream flavor (use less if desired)

Description

These Brownie Ice Cream Sandwiches are the perfect blend of rich, fudgy brownies and creamy, indulgent ice cream. The homemade brownies create a chewy, chocolatey base that pairs perfectly with your favorite ice cream flavor, creating a dessert that is both satisfying and refreshing.

Ingredients

Scale

1 ½ cups unsalted butter, melted
2 ¼ cups granulated sugar
1 ½ cups light brown sugar, packed
6 large eggs, room temperature
3 tbsp vegetable oil
2 tbsp pure vanilla extract
2 ¼ cups all-purpose flour
1 ½ cups cocoa powder
1 ½ tsps salt
1.5 quarts favorite ice cream flavor (use less if desired)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8×8-inch baking pans with butter or baking spray. Line the bottom of each pan with parchment paper, leaving 4-6 inches of overhang on the sides.
Prepare the Brownie Batter: In a medium bowl, mix together the melted butter, granulated sugar, and brown sugar using a hand mixer on medium speed until well combined.
Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition. This step is crucial for creating the desired crackled top on the brownies.
Incorporate Wet Ingredients: Mix in the vegetable oil and vanilla extract until fully combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Reduce the mixer speed to low, and gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
Bake the Brownies: Divide the brownie batter evenly between the two prepared pans. Use a rubber spatula to spread the batter out evenly. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out just barely clean. Avoid overbaking.
Cool the Brownies: Remove the pans from the oven and let the brownies cool in the pans for 10 minutes. Carefully lift the brownies out of the pans using the parchment paper overhang and place them on a cooling rack. Peel the parchment paper off one of the brownie halves. Allow the brownies to cool to room temperature.
Assemble the Sandwiches: Thaw the ice cream for 5-10 minutes to soften it slightly. Place the first half of the brownie (with the parchment paper still on the bottom) back into the pan. Spread the softened ice cream over the brownie layer using a large spoon or rubber spatula, adjusting the amount based on your preference. Invert the second brownie half and place it on top of the ice cream layer.
Freeze: Cover the assembled brownies with aluminum foil or plastic wrap and freeze for at least 6 hours, preferably overnight.
Serve: When ready to serve, remove the brownie ice cream sandwiches from the freezer and let them thaw for 5-10 minutes. Lift the entire block out using the parchment paper, and use a sharp knife to cut into 8 even squares. Enjoy your homemade brownie ice cream sandwiches!

Prep Time: 20 minutes (plus 6 hours freezing time)
Cook Time: 30-40 minutes

Nutrition

Calories: 450