There’s something about a hot summer day in Texas that just begs for a frozen dessert—and when you’re a mom of five with a chocolate tooth the size of Dallas, these Brownie Ice Cream Sandwiches hit the sweet spot.
I first made these one scorching July afternoon, in the middle of a backyard water balloon war between my kids and the neighbor’s. I had exactly two 9-inch pans, a tub of vanilla ice cream, and zero patience for tantrums or melting popsicles. That’s when this recipe became a go-to in our family. Think soft, chewy brownie layers hugging a thick slab of ice cream—rich, cold, and so satisfying you won’t even miss the store-bought kind.
I’ve made these dozens of times since then—with coffee ice cream for my oldest, strawberry for my daughter who swears pink tastes better, and a dairy-free version for me when I need to take it easy. Each time? Still magic.
What Are Brownie Ice Cream Sandwiches?
Brownie Ice Cream Sandwiches are frozen desserts made by layering softened ice cream between two thin, chewy sheets of homemade brownies. After freezing overnight, they’re sliced into squares for an indulgent treat with that perfect combo of fudgy and creamy.
They’re inspired by the nostalgic, store-bought sandwiches we grew up with—but made 10x better with scratch brownies and your favorite ice cream flavors.
Why You’ll Love This Recipe
- Chewy, not hard – Slightly underbaked brownies stay soft even after freezing.
- Custom flavor heaven – Use vanilla, coffee, strawberry, or any scoopable fave.
- Freezer-friendly – Keeps beautifully up to 1 month (if they last that long).
- Kid and party approved – My kids call them “brownie popsicles.”
- Make-ahead perfect – Stress-free desserts ready when you are.
- Minimal equipment needed – Just two 9-inch pans and some parchment.
- Way better than store-bought – Rich cocoa flavor and real ingredients.
Tools You’ll Need
- 2 9-inch square baking pans
- Mixing bowl
- Whisk & rubber spatula
- Ice cream scoop
- Sharp knife
- Parchment paper
Ingredients
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 3 large eggs, room temp
- 1 tbsp pure vanilla extract
- 1 cup (82g) unsweetened cocoa powder (natural or Dutch-process)
- 1 cup (125g) all-purpose flour
- 1 tsp salt
- ¾ tsp baking powder
- ½ gallon (2 quarts) vanilla ice cream or flavor of choice
How to Make Brownie Ice Cream Sandwiches
- Make the Brownie Batter
Melt butter and whisk in sugar, then eggs and vanilla. Stir in cocoa, flour, salt, and baking powder. The batter will be thick. - Bake in Two 9-Inch Pans
Line both pans with parchment, leaving overhang. Divide batter in half (2 cups each). Press evenly. Place a piece of parchment directly on top to keep them flat. Bake at 350°F for 15–16 minutes. Let cool. - Assemble the Sandwiches
Soften ice cream slightly. Spread it evenly over one brownie layer. Place second brownie sheet on top. Press gently. - Freeze Overnight
Cover tightly with foil or plastic wrap and freeze for 12–18 hours. This is the key to clean cuts and solid sandwiches. - Slice & Serve
Lift out of the pan using parchment. Use a sharp knife to slice into 8–12 squares. Serve immediately or rewrap for freezer storage.
Top Tips for the Best Brownie Ice Cream Sandwiches
- Use parchment top and bottom – Keeps brownies flat and easy to lift.
- Underbake slightly – They should be soft to the touch, not firm.
- Chill completely – Don’t rush the freezer time.
- Let ice cream soften slightly – Spreads easier and more evenly.
- Use a sharp knife – Run under warm water for the cleanest slices.
Storing and Freezing Tips
You know what’s better than a warm brownie? A frozen one waiting for you after a long day.
Here’s how to store them right:
- Wrap Individually: Once cut, wrap each sandwich tightly in parchment or plastic wrap. This prevents freezer burn and sticky fingers.
- Freezer Life: Store in an airtight container or freezer bag for up to 1 month.
- Soften Before Serving: If they’ve been in the freezer for more than 5 days, let them sit at room temp for 2–3 minutes before biting in. Perfect texture every time.
FAQs: Brownie Ice Cream Sandwiches
Can I make these with store-bought brownie mix?
You could, but the homemade version is softer and easier to slice after freezing. Plus, no preservatives.
What if I only have one 9-inch pan?
No problem—just bake in two batches. Keep the second half of the batter covered at room temperature.
How can I make them gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free blend. They’ll still be chewy and delicious.
Can I use homemade ice cream?
Yes, but avoid no-churn types made with condensed milk—they’re too soft and melt quickly.
Can I use different brownie recipes?
You can, but they must be thin and soft. Thick or cakey brownies don’t freeze well and will be hard to bite into.
Conclusion: A Freezer Favorite That Feels Fancy
These Brownie Ice Cream Sandwiches are more than a recipe—they’re a little act of summer joy. They remind me of my childhood, when dessert came out of a box and melted before you finished it. Except now, they’re better. Richer. Homemade. And way more fun.
They’ve become a freezer staple in our house. A treat to cool off, to cheer up, to celebrate Tuesdays. Whether you’re serving them at a birthday party or hiding them behind the frozen peas for yourself (guilty), they’re always the right choice.
Print
Brownie Ice Cream Sandwiches
- Total Time: 12 hours 52 minutes
- Yield: 10 sandwiches 1x
- Diet: Vegetarian
Description
These Brownie Ice Cream Sandwiches are made with chewy homemade brownies and your favorite ice cream flavor. A perfect frozen treat for hot days.
Ingredients
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 3 large eggs, room temp
- 1 tbsp vanilla extract
- 1 cup (82g) unsweetened cocoa powder
- 1 cup (125g) all-purpose flour
- 1 tsp salt
- 3/4 tsp baking powder
- 1/2 gallon vanilla ice cream (or any flavor)
Instructions
- Preheat oven to 350°F and line two 9-inch square pans with parchment.
- Melt butter and whisk in sugar, then eggs and vanilla.
- Stir in cocoa powder, flour, salt, and baking powder. Divide batter evenly between pans.
- Place parchment on top of batter to keep brownies flat. Bake for 15–16 minutes. Cool completely.
- Soften ice cream slightly. Spread onto one brownie layer.
- Place second brownie layer on top. Gently press down.
- Cover and freeze for 12–18 hours.
- Lift from pan using parchment, slice with a sharp knife, and serve or wrap for freezer storage.
Notes
Try with coffee, strawberry, or dairy-free ice cream. Let sit at room temperature for 2–3 minutes before serving if frozen solid.
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 410
- Sugar: 34g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 72mg
Keywords: Brownie Ice Cream Sandwiches, frozen dessert, summer treat, homemade ice cream sandwiches
