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. By Gemma Stafford | May 7, 2014 | 25 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Chocolate Caramel Vanilla Electric Mixer Baking Pans 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! Try These Recipes! Gemma’s Better-Than-Boxed Brownies MixEasy Lemon Bars RecipeGemma's Best-Ever Brownies RecipeThe Secret To Crinkle Top Brownies Watch The Recipe Video! Brownie Ice Cream Sandwich Bar 5 from 3 votes Print Recipe 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 Chocolate Caramel Vanilla Electric Mixer Baking Pans Prep Time 30 minsCook Time 30 minsTotal 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 1¼ cups (10oz/285g) all-purpose flour, sifted1 teaspoon salt2 tablespoons dark unsweetened cocoa powder , sifted11 ounces (310g) dark chocolate, coarsely chopped1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces1½ cups (12oz/340g) granulated sugar½ cup (4oz/ 112g)packed light brown sugar5 eggs , at room temperature2 teaspoons vanilla extractGood Quality Vanilla Ice-cream1 cup (8oz/225g) Almonds, toasted and chopped (optional)Chocolate Shell for Sandwiches1 cup (8oz/225g) melted coconut oil3 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 paperIn a medium bowl, sift the flour, salt, and cocoa powder together and set asidePut 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 sandwichesTo 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!!! Submit your own photos of this recipe Upload Photo 0 Images