Homemade Ice Cream Sandwiches

5 from 6 votes

Homemade Ice Cream Sandwiches

Homemade ice cream sandwiches are so decadent. This Ice cream sandwich recipe is much better than store bought! Once you try this Homemade ice cream sandwiches recipe, you will be a fan.

Prep Time10

Cook Time4

Freeze4

Total Time14

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $13.44, $1.34 per Serving

Ingredients

1 cup All Purpose Flour
½ tsp baking soda
⅓ cup brown sugar
⅓ cup granulated sugar
2 large eggs
½ cup unsalted butter (1 stick)
1 cup semi-sweet chocolate chips
1 tsp vanilla extract
¼ tsp Salt
½ gallon Home Style Vanilla Ice Cream

Instructions

Preheat the oven to 350°F. Line an 18x13-inch rimmed baking sheet with parchment paper, leaving an overhang on the long sides for easy removal. Lightly coat the parchment with nonstick cooking spray.
In a microwave-safe bowl, combine the butter and chocolate chips. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let the mixture cool for 3 to 5 minutes, until just warm.
Whisk the brown sugar and granulated sugar into the chocolate mixture until combined. Add the eggs and vanilla extract and whisk until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the chocolate mixture and stir just until no streaks of flour remain. Do not overmix.
Spread the batter evenly into the prepared baking sheet.
Bake for 12 to 15 minutes, or until the brownie is set and lightly puffed. Avoid over baking so the brownies stay soft.
Let the brownie cool completely. Using the parchment overhang, lift it from the pan and cut it in half crosswise to create two equal-sized rectangles.
Place one brownie half on the parchment-lined baking sheet. Place a sheet of parchment on top, then stack the second brownie half over it. Freeze for 15 minutes.
Meanwhile, let the ice cream soften slightly. Beat it with a stand mixer or hand mixer on low speed until smooth and easily spreadable.
Remove the brownies from the freezer. Place one brownie half back on the baking sheet and spread the softened ice cream into an even layer. Top with the remaining brownie half and gently press down.
Freeze for at least 2 hours, or until the ice cream is firm.
Using a sharp knife, cut into 10 equal sandwiches (approximately 2¼ x 4 inches each). For easier slicing, run the knife under hot water and wipe it clean between cuts.
Serve immediately, or wrap each sandwich individually in plastic wrap and store in the freezer until ready to enjoy.

Notes

As long as the ice cream sandwiches are stored correctly, they should last for up to 1 month in the freezer.

If you have trouble with the brownie batter spreading into the baking sheet. Spray your fingertips with non-stick cooking spray and use your fingers to press the batter into the pan.

Nutrition