Homemade Vanilla Ice Cream Sandwiches with Brownies
These homemade vanilla ice cream sandwiches combine soft chocolate brownies with creamy vanilla ice cream for an easy frozen dessert. They freeze well and make a simple make-ahead summer treat.
Ingredients
Vanilla Ice Cream
- 200 g sweetened condensed milk
- 600 ml cold heavy whipping cream
- 1 teaspoon vanilla extract
Chocolate Brownie
- 110 g unsalted butter
- 100 g light brown sugar
- 50 g granulated sugar
- 1 large egg 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 2½ cups (600 ml) cold heavy whipping cream with an electric mixer until thick and quite stiff. Add ¾ cup (200 g) sweetened condensed milk and 1 teaspoon pure vanilla extract, then gently fold until fully combined with no streaks remaining. Transfer to a freezer-safe container, cover with cling film, and freeze for 2 hours.
- In a large bowl, beat ½ cup (110 g) unsalted butter until softened. Add ½ cup (100 g) light brown sugar and ¼ cup (50 g) granulated sugar, then beat on medium speed for about 4 minutes until light and fluffy. Add 1 large egg and 1 teaspoon pure vanilla extract, and beat for 1 minute until combined.
- Sift in 1⅓ cups (170 g) all-purpose flour, ½ cup (50 g) unsweetened cocoa powder, ½ teaspoon baking soda, and ½ teaspoon salt. Pour in ⅓ cup (80 ml) whole milk, then fold everything together with a spatula until the batter is fully combined.
- Preheat the oven to 350°F / 175°C (310°F convection / 155°C fan) and line a baking tray with parchment paper. Spread the brownie batter evenly in the tray and bake for 12–15 minutes, until slightly puffed and a toothpick inserted into the center comes out mostly clean. Let the brownie cool completely.
- Once cooled, place a cutting board over the brownie, flip it over, remove the pan, and peel away the parchment paper. Cut the brownie in half crosswise to make two slabs.
- Remove the ice cream from the freezer and take off the cling film. Spread the ice cream evenly over one brownie slab, then place the second slab on top. Freeze for at least 4 hours, or until firm.
- Cut into 12 ice cream sandwiches and serve immediately, or wrap each one individually and store in the freezer.
Notes
Spread the Ice Cream While Soft: I like to spread the ice cream when it is still slightly soft so it forms an even layer between the brownies.
Freeze Before Cutting: Letting the assembled sandwich freeze fully helps the layers hold together and makes the squares easier to cut cleanly.
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