Description
Indulge in these decadent ice cream sandwiches featuring chewy, cocoa-rich brownies surrounding a smooth, creamy vanilla center. Perfectly balanced for texture and flavor, this family-friendly treat is designed to hold its structure, making it the ultimate professional-grade dessert for any occasion. By using a precise baking method with parchment paper, these brownies ensure a uniform thickness that creates a seamless, impressive sandwich that won’t melt away before the first bite.
Ingredients
1 cup (226g) Unsalted Butter, melted and cooled
2 cups (400g) Granulated Sugar
3 Large Eggs, room temperature
1 Tablespoon Pure Vanilla Extract
1 cup (82g) Unsweetened Cocoa Powder
1 cup (125g) All-purpose Flour
1 teaspoon Fine sea salt
3/4 teaspoon Baking powder
1/2 gallon Vanilla Ice Cream, softened
Instructions
Preheat your oven to 350°F and line a 9-inch square pan with parchment paper.
Melt the butter in a microwave-safe bowl.
Whisk the granulated sugar into the melted butter until well combined.
Add eggs and vanilla, stirring until the mixture is uniform.
Fold in the cocoa powder, flour, salt, and baking powder.
Spread half of the batter into the prepared pan.
Bake the brownie base for approximately 16 minutes, then repeat for the second half.
Allow both brownie layers to cool completely before assembly.
Spread softened vanilla ice cream evenly over the first brownie layer.
Top with the second brownie layer and press down gently.
Freeze for at least 12 hours before cutting into squares.
Notes
Ensure the brownies are completely cool before adding the ice cream to prevent premature melting. Use high-quality cocoa powder for a deeper fudge flavor. Store in the freezer wrapped in parchment paper and plastic wrap to prevent freezer burn.
- Prep Time: 20
- Cook Time: 32
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg