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Ice Cream Sandwiches
This ice cream sandwich features homemade brownie wafers with your favorite ice cream. These ice cream sandwiches are perfect for backyard barbecues and parties all summer long!
Servings: 12 servings
- 1 1/2 sticks unsalted butter 3/4 cup, room temperature
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 pints vanilla ice cream 1 quart
Preheat oven to 350°F (177°C). Grease a medium rimmed baking sheet and line with parchment paper or a nonstick baking mat.
In a medium bowl, mix the flour, cocoa powder, baking powder and salt. Set aside.
In a large bowl, beat the butter and sugar until creamy, about 1 minute.
Beat in the eggs one-by-one along with the vanilla until combined.
Beat in the flour mixture and beat until combined.
Pour batter into prepared pan and use a spatula to smooth to an even layer about 1/4-inch (3/4 cm) thick.
Bake 10-12 minutes until a cake tester inserted in the middle comes out clean.
Remove pan to a wire rack to cool.
Remove ice cream from freezer to soften 15 minutes before assembly.
Once cool, lift the edges of the parchment/baking mat and invert the cake onto a cutting board or work surface. Peel off any parchment.
Using a paring knife (and ruler if required), cut the cake into two equal halves, trimming the edges to be straight as needed.
When ice cream is soft, spoon onto one half, and use an offset spatula to spread it into an even 3/4-inch (2 cm) layer. Work quickly to minimize melting.
Place the remaining brownie piece on top, smooth side facing up.
Promptly wrap with parchment or wax paper. Freeze for at least 4 hours.
Remove from freezer and peel off paper. Cut 12 (3x4) or 16 (4x4) sandwiches. Optional: use a toothpick to poke 6-8 holes into each wafer.
Serve or refreeze until serving.
Calories: 377kcal | Carbohydrates: 42g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 128mg | Potassium: 297mg | Fiber: 2g | Sugar: 29g | Vitamin A: 735IU | Vitamin C: 0.5mg | Calcium: 131mg | Iron: 1.5mg