This homemade Ice Cream Sandwiches recipe will put anything store-bought to shame, with outer layers chewy chocolate sandwich and your favorite ice cream in the center.
Frozen treats hit the spot every single time! Try our Chocolate Milkshake, Healthy Frozen Yogurt, Homemade Fruit Pops, or Mochi Ice Cream!
I bet Homemade Ice Cream Sandwiches will be your new Summer addiction
I bet Homemade Ice Cream Sandwiches will be your new Summer addiction My tweenager says these homemade ice cream sandwiches are the absolute “GOAT” (greatest of all time). Picture outer layers of chewy chocolate brownie, with your favorite ice cream flavor sandwiched in the middle. You could even press sprinkles, mini chocolate chips, crushed Oreos etc around the outsides. They are so easy and FUN to make, plus you can store them in the freezer all summer long.
How to make Ice Cream Sandwiches:
Brownie Layer: Place a sheet of parchment paper on a half sheet size pan (18″x13″) and spray lightly with cooking spray. Pour brownie batter into an even layer in the pan then bake at 350 degrees F for 15-20 minutes, or until a toothpick comes out clean. Allow to cool completely.
Assemble: After brownies have cooled, carefully lift parchment paper from the pan and cut a line down the center, hamburger-style, so there are two large, equal-size sides. Spread softened ice cream over the top of one of the layers then add the other layer on top, creating a brownie ice cream sandwich. Freeze for several hours before cutting into squares.
Make Ahead and Freezing Instructions:
The best part about this summer dessert is that it keeps well in the freezer for 2-3 months. 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.
More Ice Cream Recipes:
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Recipe
Ice Cream Sandwiches
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
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.
Notes
Nutrition
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I originally shared this recipe June 2019. Updated May 2024.
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Why are these not soft like a chewy brownie? They are hard and was about to put in freezer with ice cream in them but i dont think they will soften up..I read that with ice cream if you replace sugar with Monkfruit with Erythitrol ice cream will be like a rock. Here i subbed sugar for monkfruit but never had a problem baking where the thing came out rock hard..My chocolate muffins i bake with monk fruit are soft and great
Sorry, I can’t speak to making brownies with monk fruit. They should be soft when made as instructed.
I look forward to trying this recipe, but I don’t have a 13×18 pan. Can I use a 13×9 pan and cut the recipe by 1/3?
Yes, you can definitely use a 13×9 pan and cut the recipe by 1/3.
I really want to try this recipe, but I’m trying to avoid vegetable/ canola oils. Do you think avocado oil would work for this recipe??
I think that would work! Let us know if you try it out.
Did you try coconut oil?
This is so good and easy. I am NOT a fan of the store-bought ice cream sandwiches, but these are THE BEST. I am planning to make a few different flavors for my mom’s 77th Surprise Birthday Party.
Can you tell me HOW LONG they can stay in the freezor and still taste moist and great?
I’m so happy you liked them! If well covered they should keep around 3 months.
Absolutely delicious. The only things I did differently from the recipe is I used Hersey’s Special Dark Cocoa and I roughly chopped some Guittard Bittersweet Baking Wafers and added to the batter at the end. I’ve made them twice now and have gotten rave reviews from friends. Everyone wanted the recipe. Thanks so much for a great recipe!
I really like your ice cream sandwich recipe. After applying the recipe, I will comment again.
These were really easy and very good! My kids and I ate several and left the rest in the freezer for tomorrow!