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5 from 3 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 mins
Cook Time4 mins
Freeze4 hrs
Total Time14 mins
Course: Dessert
Cuisine: American
Keyword: Homemade Ice Cream Sandwiches
Servings: 10
Calories: 690kcal
Author: Eating on a Dime


  • 1 cup All Purpose Flour
  • 1/2 tsp baking soda
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1/4 tsp Salt
  • 1/2 gallon Home Style Vanilla Ice Cream


  • Preheat your oven to 350 degrees F and line a ribbed baking sheet (18X13 pan) with parchment paper (make sure that the paper overhangs the sheet) and spray the paper with non-stick cooking spray.
  • Place the butter and chocolate chips in a microwave safe bowl.  Heat these ingredients in 30 second intervals in the microwave, stirring after each interval until fully melted and combined.  Let the chocolate cool for a few minutes until it is warm to the touch.  Then whisk in both sugars, then the eggs and vanilla extract. 
  • In a separate bowl, whisk together the flour, baking soda, and salt.  Then stir the chocolate mixture into the flour mixture until it’s just combined.  Do not over mix.
  • Pour the batter onto the lined baking sheet and spread the batter out evenly.  Bake for 12-15 minutes until it has puffed up slightly.  Then let it cool completely at room temperature.  Cut the brownie in half.  Layer the 2 brownies on the baking sheet with parchment paper in between them. Then freeze them for 15 minutes.
  • While the brownies are in the freezer, beat the ice cream on low in a stand up mixer or with a hand held mixer until the ice cream is soft and easy to spread.
  • Remove the brownie from the freezer.  Place 1 brownie on the baking sheet.  Spread the soft ice cream over the top of that brownie.  Then top with the other half of the brownie.  Then place it back into the freezer for at least 2 hours.
  • Once it’s fully frozen, use a sharp knife to cut it into smaller rectangles that are approximately 2.25X4 inches. 
  • Then the ice cream sandwiches are ready to serve or you can wrap each sandwich individually with plastic wrap and freeze until you are ready to serve. 


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. 


Serving: 10g | Calories: 690kcal | Carbohydrates: 78g | Protein: 10g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 282mg | Potassium: 517mg | Fiber: 3g | Sugar: 61g | Vitamin A: 1137IU | Vitamin C: 1mg | Calcium: 269mg | Iron: 2mg