Ice Cream & Frozen Desserts

Ice Cream Sandwiches

4.43 from 7 votes
Enjoy my homemade Ice Cream Sandwiches recipe for an easy frozen treat this summer that will remind you of a childhood favorite!
Ice Cream Sandwiches - An easy treat to make with kids this Summer

Hi Bold Bakers!

Some of the boldest desserts I know are ones that make me feel just like a kid. There is just nothing like the flavors and foods we all grew up with and today there is no reason we shouldn’t still enjoy the sweets we used to love. That’s why I am so excited to share my recipe for this nostalgic classic summertime treat, ice cream sandwiches!

Remember digging your teeth into that chewy, chocolate cakey outside and sweet creamy inside. Some things really can’t even be improved upon which is why I chose to stick with the classic flavor combination of a dark chocolate brownie sandwich outside and rich vanilla inside.

There is something so much fun about making and eating these. They are exactly like the ice cream sandwiches we all loved as kids except they are homemade. This means I was able to infuse extra flavor by using really good quality chocolate and my No Machine Homemade Ice Cream. To whip these up simply bake off a dark brownie in a sheet pan. From there fill the whole thing with sweet vanilla ice cream. Cover with an additional layer of chocolate brownie and freeze.

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After just a few hours I slice these into the perfect individual servings, making them great for parities, days at the beach, the pool, the possibilities are endless! I can’t wait for you to sink your teeth into these!

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Ice Cream Sandwiches Recipe

4.43 from 7 votes
Enjoy my homemade Ice Cream Sandwiches recipe for an easy frozen treat this summer that will remind you of a childhood favorite!
Author: Gemma Stafford
Servings: 10 -12
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Enjoy my homemade Ice Cream Sandwiches recipe for an easy frozen treat this summer that will remind you of a childhood favorite!
Author: Gemma Stafford
Servings: 10 -12

Ingredients

  • 2 cups (10oz/300g) all-purpose flour
  • 1 cup (4oz/120g) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 11/3 cups (101/2oz/200g) granulated sugar
  • 1/2 cup (3oz/90g) chocolate, roughly chopped
  • 1 cup (8oz/240g) butter
  • 1.5 quarts (1.4litres) vanilla ice cream, slightly softened for about 5-10 minutes (either homemade or store bought)

Instructions

  • Adjust oven rack to middle position and preheat to 350F/180C. Lightly spray 17½ x 12-inch half-sheet pan with nonstick cooking spray and line with parchment paper. Set aside
  • Over a medium bowl sift together the flour, cocoa, and baking soda and salt.
  • In 30 second increments melt together the butter and chopped chocolate. This should take no more than a minute and a half.
  • Add the sugar to the melted chocolate and butter mixture and whisk until the sugar has dissolved and the mixture is cooled down. Lastly, stir in the vanilla and eggs until combined.
  • Mix the wet ingredients into the dry to form a thick rich batter similar to a brownie.
  • Transfer the batter into prepared baking sheet, spread batter evenly in pan using and offset metal spatula.
  • Bake until cookie springs back when touched with your finger, about 10 to 12 minutes.
  • Cool in pan on wire rack for 5 minutes, then run paring knife around perimeter of baking sheet to loosen. Invert cookie onto work surface or large cutting board; carefully peel off parchment. Cool to room temperature, about 30 minutes.
  • After the cookie layer is done cooling, measure, score, and cut at the halfway point. The cookie has a tendency to stick after cooling, so use a bench scraper to lift it from the cutting board onto a large piece of plastic wrap. Empty the ice cream onto the cookie, and using your clean or gloved hands, squish the ice cream to distribute evenly. Place the second cookie layer on top of the ice cream and wrap in plastic wrap. Place on a cookie sheet and freeze until the ice cream hardens again, about 1-2 hours.
  • Cut the bars into thirds and then each third into four pieces to make 12 ice cream sandwiches. Serve immediately or wrap each ice cream sandwich in plastic wrap and return to the freezer.

 

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P.S.

Kristelle

32
Comments & Reviews

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Member
LadyIreland
1 year ago

Hi Gemma:
Here I go again….How about adding a layer of salted caramel in the middle of the ice cream or maybe a swirl of caramel? Karen

Nour
Guest
Nour
1 year ago

Hi Gemma,
Love this recipe ????
I wanted to ask you if I can use 2 8″ square tins rather than one big tin, and if I did do I keep them in the oven for a shorter period?
Thanks

Member
Kristelle
1 year ago

Hello Gemma ???? It’s been a while since I’ve been in your website. I was actually looking for a recipe that is perfect for the awfully hot summer season in my country. I really like your ice cream recipes but never have I tried one before. But then I came across this one and thought it would be worth a try. I wasn’t wrong. My family loved it. I just think that maybe I used a smaller baking pan so they brownie layers turned out massive. Haha. You may see it in the photo I’ve submitted. By the way, I’d… Read more »

miltonguy
Member
miltonguy
2 years ago

Hi Gemma,

How would I modify this recipe to make a vanilla cookie/brownie for the ice cream sandwich? Thank you!

Take Care,
Milton

mila
Guest
mila
2 years ago

Hi gemma, the brownie out of the freezer was rock hard, difficult to cut and eat. If left out of freezer for a few mins the ice cream melts (very hot here in the med).
Can you show us how to make a biscuit for ice cream sandwhiches?

thank you 🙂

Phuong Nguyen
Guest
Phuong Nguyen
2 years ago

Is the brownies in this recipe on the fudgy side or cakey side?

Noora
Guest
Noora
2 years ago

Hi Gemma ❤

I just tried making this right now but after layering the brownie with the ice cream, I noticed when I removed it from the freezer, the ice cream all leaked out of the cake. What could be the reason? My vanilla ice cream turned out to be like milk ?

Thank you

Bhuvan Jain
Guest
Bhuvan Jain
2 years ago

Can we make this egg free

Mansi
Guest
Mansi
2 years ago

Hi Gemma,

Love all your recipes 🙂 Makes me hungry all the time..hehe.. Just wanted to ask, can you please post an eggles version of this recipe?? Or share some substitute for the same???

Samantha Chan
Guest
Samantha Chan
2 years ago

Hi Gemma,

I was wondering how long these ice cream sandwiches can last in the freezer. Should I wrap them up individually or leave the rest uncut to store in the freezer.

Thanks!

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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