Homemade ice cream sandwich

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This homemade ice cream sandwich recipe is the ultimate summer treat. They’re made with your favorite ice cream that’s sandwiched between a brownie-like crust that stays soft even when frozen. Make a big batch and enjoy it all summer!

To take them to the next level, try making them with Strawberry, Brownie Batter Ice Cream, or a fun and easy ice cream in a bag.

homemade ice cream sandwich bars on a serving plate.

Brownie Ice Cream Sandwich Recipe

There’s nothing like biting into an ice cream sandwich with a soft brownie-like crust and your favorite ice cream. This is truly the best summer dessert and it’s guaranteed to make you smile. And since this recipe is so easy to make, it’s great to make with kids. We have so much fun making them each summer and dipping the edges of each sandwich in mini chocolate chips, sprinkles, or chopped nuts to customize each treat.

Once you make them, freeze them individually wrapped so you can have a quick snack every time you have an ice cream craving.

How to make ice cream sandwiches

You will be surprised how easy this recipe is to make! See how easy it is to make homemade ice cream sandwiches? For the full recipe, see the recipe card below.

  1. Make a thin brownie. This is like making a regular brownie, only you bake it in a larger skillet so it is quite thin. Once it’s completely cool, take it out of the pan and cut it in half and put half on parchment paper.
  2. Choose your favorite ice cream and give it a quick shake in a stand mixer or with electric beaters. This is to make sure it is super smooth but not runny. Now stack that soft serve on top of the middle of the brownie.
  3. Sandwich the ice cream with the other half of the brownie and then put it in the freezer.
  4. Cut it into smaller squares. once completely frozen. Don’t worry, the brownie doesn’t freeze, so you can cut it up.
Ice cream sandwiches lined up in a row.

Tips for the best ice cream sandwiches

While making homemade ice cream sandwiches isn’t difficult, follow these tips to make sure your treats come out perfectly.

  • Baking sheet: Use an 18 ″ x13 ″ baking sheet for the brownie, no smaller! A small skillet will make a brownie too thick.
  • Refresh your brownies: Make sure the brownie is 100% cold before cutting it in half and putting the ice cream on top. A hot brownie will melt the ice cream!
  • Freezing: Don’t rush to freeze the giant ice cream sandwich. If the ice cream in the center is not frozen, it will squash when you try to cut it.
  • Dressings: If you are adding chips, chopped nuts, or chocolate chips to the edges of your ice cream sandwiches, let them sit for a few minutes after cutting so the ice cream becomes soft enough for the chips to adhere, etc.
  • Enjoy! Don’t worry if the ice cream starts to melt or the sandwiches don’t look as perfect as store-bought ones. Lick up the delicious drippings and embellish the casual feel of these absolutely delicious homemade ice cream sandwiches.

How to Store Homemade Ice Cream Sandwiches

Unless you’re feeding a hungry crowd right away, you’ll need to store them in your freezer. Wrap them in plastic wrap or beeswax wrap and store together in a freezer bag.

How long will a homemade ice cream sandwich last? If wrapped tightly, these sandwiches will keep well for at least 3 months.

Homemade chocolate chip ice cream sandwiches.

  • Preheat your oven to 350 degrees. Line a 18 “x13” skillet with parchment paper, letting the ends hang over the edge of the pan.
  • in a medium pot, heat the sugars, butter, and milk until steaming. Remove the pot from the heat and add the chocolate. Let the chocolate sit for 3 minutes and then stir until melted. Once the chocolate cools a bit and is warm to the touch, add the eggs and vanilla.
  • Add the flour, baking soda, and salt to the pot and stir until combined.

  • Pour batter into prepared gelatin pan, spreading batter evenly to sides – see notes. Bake for 12-15 minutes, or until it has puffed up a bit and the top looks dry. Remove the pan from the oven and gently press the brownie down so that it is evenly thin and doesn’t puff up in places; use a paper towel if it is too hot on your hands. Let the brownie cool completely and then use the parchment paper to remove it from the pan.

  • Cut the brownie in half, then place half on a parchment paper lined baking sheet.

  • Use your stand mixer or electric beaters to beat the ice cream for about 10 seconds. It should be fairly smooth and easy to spread.
  • Spread the soft serve ice cream over the brownie on the baking sheet. Top with the other half of the brownie and then put the baking sheet in the freezer for at least 2 hours.

  • Once it’s frozen, cut it into smaller ice cream sandwiches. If using sprinkles, mini chocolate chips, or nuts, dip the edges of the ice cream sandwiches in them, then individually wrap them and store in your freezer.

If the batter is difficult to spread evenly in the pan (it is very thick), simply grease your hands with a little butter and press gently until smooth and even.

It serves: sixteen

Calories478kcal (24%)Carbohydrates68gram (2. 3%)Protein8gram (sixteen%)fattwenty-onegram (32%)Saturated fat9gram (Four. Five%)Polyunsaturated fat3gramMonosaturated fat6gramTrans fat1gramCholesterol57mg (19%)Sodium299mg (12%)Potassium262mg (7%)Fibertwogram (8%)Sugar38gram (42%)Vitamin A433UI (9%)Calcium119mg (12%)Irontwomg (eleven%)

All nutritional information is based on third party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brands you use, measurement methods, and serving sizes per household.

Course Dessert

Kitchen American

Keyword homemade ice cream sandwich, ice cream sandwich

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