Brownie Ice Cream Sandwiches
Soft and fudgy brownie cookies sandwiching a big scoop of ice cream (use your favorite flavor). This semi-homemade dessert is perfect for summer!
Servings 10 sandwiches (approximately)
- 1 cup all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1-¼ cups semisweet chocolate chips
- 3 tablespoons chilled unsalted butter, cut into large pieces
- 1 cup granulated sugar
- 1-½ teaspoons pure vanilla extract
- 3 large eggs
- 3 pints ice cream (or one 1.5 quart container)
- chopped nuts, sprinkles, or mini chocolate chips optional for the sides of the sandwiches
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, slowly melt butter and 1-¼ cups chocolate chips in the microwave** stirring until smooth. Add the sugar and vanilla and stir with a rubber spatula until combined (it will be thick). Add the eggs one at a time, whisking well between each addition. Once the last egg has been combined, whisk vigorously for 30 seconds.
Add the flour mixture and use a rubber spatula to stir until combined. Place the bowl in the refrigerator for 30 minutes to 1 hour for the dough to firm up.
Preheat oven to 325°F and line two baking sheets with parchment paper (don't skip this). Scoop the dough into 1-½ to 2 tablespoon portions and place at least 2 inches apart on the prepared baking sheets. When you scoop the dough onto the baking sheets the dough should spread a tiny bit. If it doesn't spread at all, moisten the palm of your hand and flatten each dough mound slightly.
Bake the cookies for 10-14 minutes, until the edges are beginning to set, but they're still a bit underdone in the center. Rotate the baking sheets once during bake time. The cookies won't get their crackly tops until the very end of cook time or after removal from the oven. Place the baking sheets on wire racks to cool. Once they have cooled and firmed up, use a spatula to release the cookies from the parchment.
Option 1: Place a scoop of ice cream on the underside of a cookie. Use the back of a spoon to carefully spread the ice cream, then top with another cookie. TIP: Pop the cookies into the freezer for 30 minutes to get them firmed up before spreading the ice cream on.Option 2 (pictured): Using a sharp knife, cut directly through a pint of ice cream, making thin disc-like slices. Peel off the outer paper from each slice of ice cream and immediately place it between two cookies. Note: I recommend wiping down the outside of the pint before cutting into it. The bottoms of some ice cream containers have a little lip to them, so I cut that off first.
Add nuts, sprinkles, or mini chocolate chips to the outer edges of the sandwiches. After assembling the sandwiches, roll or press the “toppings” into the sides.
**Melt the chocolate chips and butter very slowly. Cook in 15-20 second increments, stirring well in between. Once the butter is melted and the chips are almost melted, you should be able to stir the mixture until the chips melt completely. The residual heat from the bowl and butter will help them along.
Serving: You can serve these sandwiches immediately after assembly assuming that you are working quickly and your ice cream isn’t too soft. If your ice cream gets too soft during assembly you can place the sandwiches in the freezer for an hour or two to firm up.
Storing: These sandwiches can be assembled then tightly wrapped and frozen for up to 1 week.
Calories: 395kcal | Carbohydrates: 54g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 184mg | Potassium: 256mg | Fiber: 1g | Sugar: 42g | Vitamin A: 575IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg