Brownie Ice Cream Sandwiches



  • 12 ounces (2 cups) semisweet or bittersweet chocolate (about 70 percent)
  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 pints ice cream


  1. Preheat oven to 350°.
  2. Lightly butter two 9 by 13-inch pans.
  3. Line with parchment paper.
  4. Lightly butter paper.
  5. Place chocolate and butter in a microwave-safe bowl.
  6. Heat in microwave at half power in 30-second increments until butter is melted and chocolate melts when stirred.
  7. Stir until smooth.
  8. Set aside to cool slightly.
  9. Whisk together flour, baking powder and salt.
  10. Set aside.
  11. Beat sugar and chocolate mixture until well-blended.
  12. Add eggs, one at a time, beating well after each addition.
  13. Mix in vanilla.
  14. Add flour mixture in 3 or 4 portions, mixing just until combined.
  15. Divide batter evenly between the two prepared pans.
  16. Bake 38-42 minutes, or until a pick inserted into the center comes out with moist crumbs attached.
  17. Cool in pans on wire rack.
  18. Place cooled brownies (still in pans) in freezer for about 30 minutes.
  19. Remove ice cream from freezer and allow to soften.
  20. Spread softened ice cream evenly over 1 pan of brownies.
  21. Return pan to freezer for about 30 minutes to allow ice cream to re-freeze.
  22. Be sure pan is sitting on a level surface.
  23. Remove remaining pan of brownies from freezer.
  24. Flip onto a cutting board and remove parchment paper.
  25. Carefully lift brownies and place on top of ice cream layer in the other pan.
  26. Cover the pan and return to freezer.
  27. Leave pan in freezer for at least 2 hours.
  28. Run a knife around the outside edge of the pan.
  29. Place a large cutting board on top of the pan, and flip the pan over onto the cutting board.
  30. Using a sharp knife, cut into squares.
  31. Serve immediately or wrap in aluminum foil and return to freezer.


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