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Photos of Classic Ice Cream Sandwiches Recipe
How To Make Classic Ice Cream Sandwiches
Enjoy a classic dessert with these ice cream sandwiches that are made with your fave ice cream flavor in between layers of fudgy homemade brownies.
Serves:
Ingredients
- 1cupall purpose flour
- ¼tspbaking powder
- ½cupunsalted butter,(1 stick)
- 4ozsemisweet chocolate,chopped
- 1½tspvanilla extract
- ½tspsalt
- 1cupbrown sugar,firmly packed
- ¼cupgranulated sugar
- 2large eggs
- ½gallonice cream,any flavor
Instructions
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Preheat the oven to 350 degrees F. Butter the bottom of a 15×11-inch jelly roll pan, then line it with parchment, leaving enough to hang over the sides. The butter will help the parchment stick to the pan when spreading the batter.
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In a small bowl, whisk together the flour and baking powder. Set aside.
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In a medium saucepan set over low heat, slowly melt the butter, chocolate, vanilla, and salt together, stirring constantly. Once melted, remove from heat.
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Stir the brown and white sugar into the chocolate mixture. Add the eggs one at a time, stirring until well combined. Fold in the flour mixture.
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Using an offset spatula or standard spatula, spread the batter into a thin, even layer on the prepared baking sheet.
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Bake for 15 minutes. When finished, the brownie should have puffed up just a little and the top should look dry.
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Let cool completely. Once cool, use the parchment sides to lift the brownie slab out of the pan. Transfer to a large cutting board.
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Cut the brownie in half down the middle from north to south. Use an offset spatula or knife and run it between brownie slabs and the parchment.
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Put one brownie on top of the next just to make sure the top is the same size as the bottom. Trim about ¼ of an inch off each side to have smooth even edges.
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This will make one large ice cream sandwich, wrap it, freeze it, and then cut into individual ice cream sandwiches a little later.
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Place a piece of plastic wrap over the baking sheet. Leave enough hanging over the edges to wrap the entire brownie once finished assembling the ice cream sandwich.
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Place one of the brownie slabs on the plastic wrap.
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Remove the ice cream from the fridge and place it in the bowl of a stand mixer fitted with the paddle attachment.
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Beat it on low to medium-low just until it reaches the consistency of soft-serve ice cream. This should only take 1 to 2 minutes.
To Assemble Sandwiches:
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Spread the softened ice cream in an even layer over the brownie slab on the plastic-wrap-lined baking sheet.
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Top with remaining brownie slab. Wrap in the plastic wrap, and freeze for at least 2 hours.
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Remove the ice cream sandwich from the freezer. Place on cutting board.
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Use a sharp knife to cut into 6 rectangle-shaped or 12 square-shaped ice cream sandwiches. Re-wrap in plastic wrap and freeze.
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Enjoy!
Nutrition
- Calories: 817.54kcal
- Fat: 42.16g
- Saturated Fat: 25.58g
- Trans Fat: 0.63g
- Monounsaturated Fat: 11.71g
- Polyunsaturated Fat: 1.96g
- Carbohydrates: 101.86g
- Fiber: 2.91g
- Sugar: 79.67g
- Protein: 11.39g
- Cholesterol: 180.11mg
- Sodium: 384.91mg
- Calcium: 282.82mg
- Potassium: 502.97mg
- Iron: 2.21mg
- Vitamin A: 363.74µg
- Vitamin C: 1.06mg
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