Ice Cream Sandwiches

5 from 8 votes

This homemade Ice Cream Sandwich recipe will put anything store-bought to shame, with chewy chocolate sandwich layers and your favorite ice cream flavor in the center. Make a big batch and enjoy them all Summer long!

Prep Time20

Cook Time20

Freeze3

Total Time3 40

Course: Dessert

Cuisine: American

Servings:

Calories: 304kcal

Author: Lauren Allen

Cost: 6

Ingredients

1 cup vegetable or canola oil
2 cups granulated sugar
4 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 Tablespoon vanilla extract
1/2 gallon ice cream (any flavor), softened

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Line a bakers half sheet size pan (18’’x13’’) with parchment paper and spray lightly with cooking spray.
Chocolate Sandwich Batter: In a mixing bowl, add sugar and oil stir until combined. Add eggs one at a time, mixing well after each addition. Add cocoa powder and mix. Stir in salt, flour, and vanilla then stir until combined. Pour batter into prepared pan and spread into an even layer.
Bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
Remove ice cream from fridge about 20 minutes before assembling.
Assemble: Lift parchment paper to remove brownies from the pan. Cut the pan of brownies in half, creating two large rectangles of equal size. Use scissors to cut the parchment paper down the middle. Spread softened ice cream over the top of one of the layers. Flip the other chocolate layer on top. Cover with palstic wrap and freeze for several house.
Cut into ice cream sandwiches. Serve and enjoy.

Video

Notes

Freezing Instructions: You can freeze the whole pan, covered tightly with plastic wrap and aluminum foil, or store the cut ice cream sandwiches in an airtight container or freezer bag, for 2-3 months.

Nutrition

Recipe Link

Recipe Video