Be the hero of your backyard barbecue with a tray of homemade ice cream sandwiches.
Creamy vanilla ice cream layered between thin, soft chocolate brownie cookies is nostalgic dessert perfection.
Ice cream sandwiches are as much a part of summer as rain is to spring and bicycles to childhood.
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Ice cream sandwiches are an easy-to-make quintessential summer treat.
What Is an Ice Cream Sandwich?
Strawberry ice cream, mint chip, caramel, or almost any flavor in between would be delicious.
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What doesnt pair well with a brownie?
If you want the sandwich even softer, let it sit out for about a minute.
Of course, if youre hitting triple digits outside, 30 seconds might be enough.
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How To Make the Brownies
I wanted this to be pretty simple and straightforward.
Use a jelly roll pan (a baking sheet with sides) lined with parchment paper.
Spread a thin layer of brownie batter over the parchment, and bake!
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When the brownies cool, trim and cut them to size.
Whats the Best Ice Cream for Ice Cream Sandwiches?
The edges may not be perfectly clean, but it’s an ice cream sandwich.
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No one really cares.
If youre usinghomemade ice creamfor this sandwich recipe, you don’t need to worry about softening it.
High-end ice cream melts faster than its less expensive counterparts.It has fewer commercial stabilizers in it.
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Whats the Best Pan Size to Use?
If theres one part that may be a bit tricky, its probably pan size.
Jelly roll pans come in various shapes and sizes.I used a 16x11-inch pan.
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Your pan might be slightly larger or smaller.
A 15x11-inch pan would be perfect.
Dont worry about a fraction of an inch here or there.
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We dont have to be too precious about this.
I did try baking these in a 9x13-inch cake pan, but the brownie was just too thick.
Stick with the jelly roll pan.
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Press the sides of the ice cream into any of the above, wrap, and freeze.
The butter will help the parchment stick to the pan when you spread the batter.
The jelly roll pan should be about 15x11, give or take a little on either side.
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In a small bowl, whisk together the flour and baking powder.
Once melted, remove from heat.
Stir the brown and white sugars into the chocolate mixture.
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Add the eggs one at a time, stirring until well combined.
Fold in the flour mixture.
Bake for 15 minutes.
When finished, the brownie should have puffed up just a little, and the top should look dry.
Once cool, use the parchment sides to lift the brownie slab out of the pan.
Transfer to a large cutting board.
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.
Trim about 1/4 of an inch off each side so you have smooth even edges.
To do this: Place a piece of plastic wrap over the baking sheet.
Place one of the brownie slabs on the plastic wrap.
Top with remaining brownie slab.
Wrap in the plastic wrap, and freeze for at least two hours.
Remove the ice cream sandwich from the freezer.
Place on cutting board.
Use a sharp knife to cut into 6 rectangle or 12 square-shaped ice cream sandwiches.
Re-wrap in plastic wrap and freeze.
