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.
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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- 2 cups (10oz/300g) all-purpose flour
- 1 cup (4oz/120g) cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
- 11/3 cups (101/2oz/200g) granulated sugar
- ½ 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)
- 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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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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