Brownie Ice Cream Sandwiches with No-Churn Vanilla Ice Cream
These brownie ice cream sandwiches pair soft cocoa brownies with homemade no-churn vanilla ice cream. Freeze the assembled slab until firm, then cut it into 12 make-ahead sandwiches.
Ingredients
No-Churn Vanilla Ice Cream
- 600 ml cold heavy whipping cream
- 200 g sweetened condensed milk
- 1 teaspoon vanilla extract
Brownie Layers
- 110 g unsalted butter softened
- 100 g light brown sugar
- 50 g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 170 g all-purpose flour
- 50 g unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 80 ml whole milk
Instructions
- Beat 600 ml cold heavy whipping cream with an electric mixer until thick and stiff. Add 200 g sweetened condensed milk and 1 teaspoon vanilla extract, then fold until no streaks remain. Transfer to a freezer-safe container, cover with plastic wrap, and freeze for 2 hours.
- Beat 110 g unsalted butter, softened, until smooth. Add 100 g light brown sugar and 50 g granulated sugar. Beat on medium speed for 4 minutes, until light and fluffy. Add 1 large egg, at room-temperature, and 1 teaspoon vanilla extract, then beat for 1 minute.
- Sift in 170 g all-purpose flour, 50 g unsweetened cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add 80 ml whole milk and fold just until combined.
- Preheat the oven to 170 °C. Line an 18 × 15-inch (46 × 38 cm) baking tray with parchment paper and spread the brownie batter evenly over it. Bake for 12–15 minutes, until slightly puffed, the top looks dry, and a toothpick inserted near the center comes out mostly clean. Let the brownie cool completely in the tray.
- Place a cutting board over the tray and carefully invert the brownie. Remove the tray, peel away the parchment paper, and cut the brownie slab in half crosswise to make two equal layers.
- Remove the vanilla ice cream from the freezer after its 2-hour freeze and spread it evenly over one brownie layer. Place the second brownie layer on top. Freeze the assembled slab for at least 4 hours, until firm.
- Cut the frozen slab into 12 brownie ice cream sandwiches. Serve immediately, or wrap each sandwich individually and keep frozen for 2–3 weeks.
Notes
Use the tested tray size: An 18 × 15-inch (46 × 38 cm) baking tray produces the intended brownie thickness; another size can change the thickness and baking time.
Line the tray: Parchment paper helps the thin brownie slab release intact before it is halved.
Keep the filling spreadable: Spread the filling while it is still slightly soft so it forms an even layer before the final freeze.
Freeze before portioning: The assembled slab must be firm before cutting so the brownie and ice cream layers stay aligned.
Nutrition
Serving: 150g | Calories: 410kcal | Carbohydrates: 36g | Protein: 6g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 190mg | Potassium: 218mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg
