Brownie Ice Cream Sandwich Recipe

All-purpose flour: This is the main dry ingredient that gives the brownies structure.

Cocoa powder: Adds the chocolate flavor and color to the brownies.

Sugar: Sweetens the brownies and helps with texture.

Butter: Melted butter adds richness and moisture.

Eggs: Help bind the ingredients and give the brownies a soft texture.

Vanilla extract: Adds a little extra flavor to the brownies.

Salt: Balances the sweetness and enhances the chocolate taste.

Vanilla ice cream: The creamy filling that makes these sandwiches extra delicious.

One of the most helpful steps in this Brownie Ice Cream Sandwich Recipe is mixing the dry ingredients into the wet ingredients just until combined. Here’s how to do it without overdoing it:

1. After you’ve mixed your melted butter, sugar, eggs, and vanilla extract, slowly add the bowl with the flour, cocoa powder, and salt.
2. Use a spatula or a big spoon to gently fold the dry ingredients into the wet ones. Folding means scooping from the bottom and turning the batter over, rather than stirring fast or beating.
3. Keep folding just until you don’t see any more dry flour. It’s okay if the batter looks a little lumpy—that means you stopped at the right time!

Why does this matter? When you mix too much, the brownies can turn out tough or dry because the flour develops gluten. But if you mix just enough, the brownies stay soft and fudgy, which is exactly what you want for a perfect ice cream sandwich. Plus, it helps the brownies bake evenly and keeps their rich chocolate flavor.

I remember the first time I made brownies, I thought mixing longer would make the batter smoother. Instead, the brownies came out kind of chewy and not as soft as I hoped. Now, I always remind myself to stop mixing as soon as the dry stuff disappears. It’s a small step that makes a big difference! Also, using a spatula makes it easier to fold gently instead of stirring too hard.

So next time you’re making these brownies, try folding the ingredients carefully. Your ice cream sandwiches will thank you!

• all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and is gluten-free, making it suitable for those with gluten intolerance.

• cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, offering a different but pleasant flavor profile.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a subtle coconut flavor and is suitable for vegans.

• eggs - Substitute with flax eggs: Flax eggs are made from ground flax seeds and water, providing a vegan and fiber-rich alternative.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, adding a nutty undertone.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• vanilla ice cream - Substitute with coconut milk ice cream: Coconut milk ice cream is dairy-free and provides a creamy texture with a hint of coconut flavor.

• Ensure your brownie ice cream sandwiches are completely frozen before storing them. This helps maintain their shape and prevents the ice cream from melting and making a mess.

• Wrap each sandwich individually in plastic wrap. This not only keeps them fresh but also prevents them from sticking together.

• For an extra layer of protection, place the wrapped sandwiches in an airtight container or a resealable freezer bag. This helps to prevent freezer burn and keeps the desserts tasting fresh.

• Label the container or bag with the date you made the sandwiches. While they can last up to a month in the freezer, it's always good to know how long they've been stored.

• When you're ready to enjoy one, remove it from the freezer and let it sit at room temperature for a few minutes. This allows the ice cream to soften slightly, making it easier to bite into.

• If you have leftover brownies and ice cream, store the brownies in an airtight container at room temperature for up to a week. The ice cream should be kept in the freezer in its original container or a resealable freezer bag.

• Avoid storing the sandwiches near strong-smelling foods in the freezer. Ice cream can absorb odors, which might affect the taste of your desserts.

• If you want to add a twist, consider rolling the edges of the ice cream in chocolate chips, sprinkles, or crushed nuts before freezing. This adds an extra layer of flavor and texture to your brownie ice cream sandwiches.

• For a more uniform shape, use a cookie cutter to cut the brownies before assembling the sandwiches. This ensures each sandwich looks neat and professional.

• To prevent the brownies from becoming too hard in the freezer, consider slightly underbaking them. This keeps them chewy and easier to bite into even when frozen.

• To reheat your brownie ice cream sandwiches, you’ll want to focus on maintaining the integrity of both the brownie and the ice cream. Here are some creative and effective methods:

1. Room Temperature Thawing:

   • Remove the brownie ice cream sandwiches from the freezer.
   • Let them sit at room temperature for about 5-10 minutes. This will soften the brownie slightly while keeping the ice cream intact.

2. Microwave Quick Fix:

   • Place the brownie ice cream sandwich on a microwave-safe plate.
   • Microwave on low power (10-20% power) for 10-15 seconds. This will soften the brownie without melting the ice cream too much.

3. Oven Warm-Up:

   • Preheat your oven to 200°F (93°C).
   • Wrap the brownie ice cream sandwich in aluminum foil.
   • Place it in the oven for about 2-3 minutes. This will warm the brownie slightly while keeping the ice cream cold.

4. Double Boiler Method:

   • Fill a pot with a small amount of water and bring it to a simmer.
   • Place a heatproof bowl over the pot, ensuring it doesn’t touch the water.
   • Place the brownie ice cream sandwich in the bowl for about 1-2 minutes, turning occasionally. This gentle heat will soften the brownie without melting the ice cream.

5. Toaster Oven Technique:

   • Preheat your toaster oven to 200°F (93°C).
   • Place the brownie ice cream sandwich on a piece of parchment paper.
   • Heat for about 2 minutes, monitoring closely to ensure the ice cream doesn’t melt too much.

6. Hot Knife Trick:

   • Heat a knife under hot water for a few seconds.
   • Use the hot knife to gently press down on the brownie layers. This will slightly warm the brownie without affecting the ice cream.

7. Warm Plate Method:

   • Warm a plate in the microwave or oven.
   • Place the brownie ice cream sandwich on the warm plate for a few minutes. The residual heat will soften the brownie while keeping the ice cream cold.

Enjoy your perfectly reheated brownie ice cream sandwiches!

• Oven: Used to bake the brownie batter at a consistent temperature of 350°F (175°C).

• Baking pan: Holds the brownie batter while it bakes in the oven.

• Mixing bowl: Used to combine the dry ingredients (flour, cocoa powder, and salt).

• Mixing bowl: Another bowl is needed to mix the wet ingredients (melted butter, sugar, eggs, and vanilla extract).

• Spatula: Helps to mix the ingredients together and spread the batter evenly in the baking pan.

• Measuring cups: Used to measure out the flour, cocoa powder, sugar, and butter accurately.

• Measuring spoons: Used to measure out the vanilla extract and salt.

• Knife: Used to cut the cooled brownie into squares.

• Ice cream scoop: Helps to scoop out the softened vanilla ice cream to place between the brownie squares.

• Plastic wrap: Used to wrap each brownie ice cream sandwich before freezing.

• Toothpick: Used to check if the brownie is baked through by inserting it into the center and seeing if it comes out clean.

Use store-bought brownie mix: Save time by using a store-bought brownie mix instead of making the batter from scratch.

Pre-scoop ice cream: Pre-scoop the vanilla ice cream and freeze the scoops on a baking sheet. This makes assembling the sandwiches faster.

Double the batch: Make a double batch of brownies and freeze half for future use. This way, you only need to make the ice cream sandwiches once.

Line the pan: Line your baking pan with parchment paper for easy removal and cutting of the brownies.

Use a pizza cutter: Use a pizza cutter to quickly and evenly cut the cooled brownies into squares.