I Bet Homemade Ice Cream Sandwiches Will Be Your Summer Addiction
There are so many things to love about homemade ice cream sandwiches! It’s a summer dessert you can make way ahead of time, you get to choose your favorite ice cream flavor, and you can press in fun mix-ins like sprinkles or crushed Oreos around the edges. You’ll end up with something that looks and tastes way more impressive than anything from the freezer aisle.
How to Make Ice Cream Sandwiches
Bake Chewy Chocolate Layer: Line a half sheet pan (18″x13″) with parchment paper then spray lightly with cooking spray. Pour batter into an even layer then bake at 350 degrees F for 15-20 minutes, or until a toothpick comes out clean. Let the brownies cool completely.
Assemble: After brownies have cooled, carefully lift the parchment paper from the pan and cut down the center of the long side so there are two large, equal sides. Spread softened ice cream over the top of one of the layers then carefully lift the other side (I like to keep the parchment paper on) and place the brownie side on top of the ice cream. Place the whole pan back into the freezer and freeze for several hours before removing parchment paper on the outsides and cutting into squares. Enjoy all summer long!
Homemade Ice Cream Sandwiches
Prep: 20 minutes
Cook: 20 minutes
Freeze: 3 hours
Total: 3 hours 40 minutes
Serves 15
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 quart ice cream, (any flavor), softened, or more if you want a thicker layer of ice cream.
Preheat oven to 350 degrees F. Line a bakers half sheet size pan (18’’x13’’) with parchment paper (I like to spray the pan lightly with cooking spray so the parchment will stick).
Chocolate Sandwich Batter: In a mixing bowl, add sugar, and oil stir until combined. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa powder and mix. Stir in salt, flour, and vanilla then stir until combined. Pour batter into prepared pan and spread into an even layer.
Bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
Remove ice cream from fridge about 20 minutes before assembling.
Assemble: Lift parchment paper to remove brownies from the pan. Cut the pan of brownies in half, creating two large rectangles of equal size. Use scissors to cut the parchment paper down the middle. Spread softened ice cream over the top of one of the layers. Flip the other chocolate layer on top. Cover with palstic wrap and freeze for several house.
Cut into ice cream sandwiches. Serve and enjoy.
Notes
Freezing Instructions: You can freeze the whole pan, covered tightly with plastic wrap and aluminum foil, or store the cut ice cream sandwiches in an airtight container or freezer bag, for 2-3 months.
Nutrition
Calories: 498kcal, Carbohydrates: 60g, Protein: 7g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 91mg, Sodium: 251mg, Potassium: 251mg, Fiber: 2g, Sugar: 47g, Vitamin A: 471IU, Vitamin C: 1mg, Calcium: 133mg, Iron: 1mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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