Brownie Ice Cream Sandwiches

I am a huge follower of Sally’s Baking Addiction. Sally is my favorite food blogger. She makes everything from wedding cakes to bagels. Every month she has a baking challenge. This month it’s these ice cream sandwiches. If you make these and share a picture with her, you are automatically entered to win a $250 Amazon Gift Card. The winner will be selected at random and posted in the July Baking Challenge blog post on June 30th 2020. You can find out all the details Here.

Using her homemade brownies as the base, she increased the butter, left out the melted chocolate, and added a bit of baking powder. She left out the chocolate so these brownies could be softer and, well, more convenient. (They’re made with only cocoa powder, so if you ever need a 9×13 inch pan of brownies that uses just cocoa powder, here’s your recipe– and you can use the same baking/cooling instructions as her homemade brownies. I don’t recommend a 9×13 inch baking pan for making these ice cream sandwiches, though. See next step.) She also added butter to make up for the loss of liquid chocolate and added baking powder to give the brownies a little lift and extra softness.

  Use 2 9-inch square baking pans for the correct thickness. (I didn’t have a 9-inch square baking pan, so I used one 8-inch pan and baked the batter in batches). I do not recommend one 9×13 inch pan for this recipe. Though the brownie batter will fit and you could cut the cooled sheet of brownies in half, the “sandwich” will still be too thick. You could try two 9-inch round pans of brownies, but you won’t have even ice cream sandwich squares. Before baking, place a piece of parchment directly on top of the batter– this helps the brownies stay flat and prevents the brownies from puffing up too much.

  You need to underbake these brownies, so when you freeze them they aren’t super hard. A quick 15-16 minutes per thin square sheet of brownies. As the brownies cool for a few minutes, remove your ice cream from the freezer so it slightly softens.

  Carefully spread the ice cream. into an even layer. She used vanilla but I highly recommend mint chocolate chip.

  Place the whole pan in the freezer for at least 12 hours. I find 12-18 hours is the perfect amount of time. Any less and the ice cream will still be pretty soft and squish out when you try to cut them. The longer after 18 hours, the harder the sandwiches are to cut.

  Use a very sharp knife and some arm muscle! This was hard work, but definitely worth it. Eat right away or individually wrap and freeze for up to a month.

You can find the full recipe right Here. Check out her other recipes as well. If you find a recipe on her blog you want me to make, comment the name of it down below.