Brownies & Bars, Ice Cream & Frozen Desserts

Brownie Ice Cream Sandwich Bar

5 from 3 votes
Cool down with my Brownie Ice Cream Sandwich Bar recipe featuring layers of chocolate brownie, ice cream, caramel, and a chocolate shell.
Brownie, Ice Cream Sandwich, Gemma Stafford, Bigger Bolder Baking, Recipes

Hi Bold Bakers!

What to do when it’s too hot outside? Bake something cold! This week, we’re making Ice Cream Sandwich bars with the Best Ever Brownie recipe you’ll find. You will love the fudgie brownies sandwiched with vanilla ice cream, dipped in chocolate, sprinkled with toasted almonds and featuring a secret center that is to die for. Enjoy!

 

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Brownie Ice Cream Sandwich Bar

5 from 3 votes
Cool down with my Brownie Ice Cream Sandwich Bar recipe featuring layers of chocolate brownie, ice cream, caramel, and a chocolate shell.
Author: Brownie recipe adapted from Brown Eyed Baker
Servings: 6
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cool down with my Brownie Ice Cream Sandwich Bar recipe featuring layers of chocolate brownie, ice cream, caramel, and a chocolate shell.
Author: Brownie recipe adapted from Brown Eyed Baker
Servings: 6

Ingredients

  • cups (10oz/285g) all-purpose flour, sifted
  • 1 teaspoon salt
  • 2 tablespoons dark unsweetened cocoa powder , sifted
  • 11 ounces (310g) dark chocolate, coarsely chopped
  • 1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces
  • cups (12oz/340g) granulated sugar
  • ½ cup (4oz/ 112g)packed light brown sugar
  • 5 eggs , at room temperature
  • 2 teaspoons vanilla extract
  • Good Quality Vanilla Ice-cream
  • 1 cup (8oz/225g) Almonds, toasted and chopped (optional)
  • Chocolate Shell for Sandwiches
  • 1 cup (8oz/225g) melted coconut oil
  • 3 cups ( 11/2lbs/775g) good quality chocolate (72% cocoa solids)

Instructions

  • Preheat the oven to 350oF (180oC). Butter the sides and bottom of a 9x13-inch and line the pan with parchment paper
  • In a medium bowl, sift the flour, salt, and cocoa powder together and set aside
  • Put the chocolate and butter in a large bowl and melt gently in the microwave or set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
  • Add the sugars. Whisk until completely combined. The mixture should be room temperature.
  • Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
  • Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
  • Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (just 30, no more no less 🙂 Rotate the pan halfway through the baking time.Let the brownies cool completely, then lift them out of the pan using the parchment paper.
  • Store at room temperature in an airtight container if not using immediately for the sandwiches
  • To Assemble your Brownie Sandwich Bar:
  • Remove brownie from the pan, and cut in half length ways. Spread ice cream on one half. Drizzle over your salted caramel sauce and top with the other half. Freeze for 3-4 hours until firm or over night.
  • Cut the large ice cream sandwich into smaller sandwiches (I did 2"x3") and put back in freezer until needed.
  • Melt the chocolate with the oil in the microwave in 30 second intervals, until chocolate is smooth.
  • On a wire rack place a brownie and insert a wooden popsicle stick.
  • Spoon chocolate over a brownie sandwich. Use a spoon to spread the chocolate on the sides if you see gaps, work quickly s the chocolate sets fast. Sprinkle over your chopped roasted almonds while the chocolate is still wet. Pop back in the freezer and repeat the coating process with the rest of the brownies.
  • Store your Brownie Bars in a container. Seperate bars with parcment paper.
  • Enjoy at your leisure because they won't go bad in the freezer!!!

 

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Comments & Reviews

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Rakhi
Guest
Rakhi
2 months ago

Hi Gemma can we use compound dark choclate for this brownie

Rakhi
Guest
Rakhi
2 months ago

Hi Gemma any substitute for egg in this recipe

Paula Katz
Guest
Paula Katz
4 months ago

Hi Gemma! Can you recommend an alternative to the coconut oil?

Trudy Mann
Guest
Trudy Mann
4 months ago

Hi Gemma, this brownie recipe looks delicious however I’m not seeing a recipe for the salted caramel sauce you say to drizzle over the bar before putting on the second piece of brownie, I didn’t see it in the ingredient list and I’m not seeing a recipe for it. Do we just use any caramel sauce for this?

Rhea
Guest
Rhea
3 years ago

Hi Gemma!!!
I love love love all of ur recipes . They are so cute and ur website is a work of art!!???

I have a problem, i have made ur mug brownie recipe thrice and even ur fudgy brownie recipe and they are so bitter even though i added the correct amount of sugar. Can u please tell me what the reason is??

Do convey my regards to kevin and waffles!!( the dog is so adorable)

Cheers,✌️️
Rhea

Estefania
Guest
Estefania
3 years ago

Hi Gemma, today I’m making these outrageous brownies, definitely gonna tell you how these turn out, sooooo delicious??. Can you please show us how to make more Ben and Jerrys ice cream like cookie cores (boom chocolatta…?) and also your basic go-to chocolate chip cookie recipe (not themcake one, but the normal one that makes about 24 cookies? I love so much your channel and hope you keep the hard work!
Best wishes,
Estefania

Member
3 years ago

Hey Gemma! Tried this brownie recipe and absolutely loved it! Thanks for sharing it! 🙂

Paula
Guest
Paula
3 years ago

HI there!!!! I’m from Argentina (yes! we know you even here!) i hope you know how amazing you are!!!! i love your recepies and hope you never stop making them!!!!
you’re awesome!

Anushka
Guest
Anushka
4 years ago

Gemma I love your brownie recipe and I want to try it…I have noticed u haven’t used any raising agents why is tat so?

Donna
Guest
Donna
4 years ago

*use

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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