Easy Homemade Ice Cream Sandwiches (Print version)
Soft chocolate brownie layers wrapped around creamy ice cream, sliced into freezer-ready homemade sandwiches.
# Ingredients:
For the chocolate sandwich layer
01 -
2 cups (400 g) granulated sugar
02 -
1 cup (240 ml) neutral oil, such as canola or vegetable oil
03 -
4 large eggs
04 -
1 tablespoon vanilla extract
05 -
1/3 cup (35 g) unsweetened cocoa powder
06 -
1 1/2 cups (190 g) all-purpose flour
07 -
1 teaspoon kosher salt
For filling and finishing
08 -
1 1/2 quarts (1.4 L) vanilla ice cream, softened until spreadable
09 -
1/2 cup (85 g) mini chocolate chips or sprinkles, optional
# Instructions:
01 -
Preheat the oven to 350 F. Line an 18 by 13 inch rimmed sheet pan with parchment paper, leaving overhang on the long sides.
02 -
Whisk the sugar, oil, eggs, and vanilla in a large bowl until smooth. Stir in the cocoa powder, flour, and salt just until combined.
03 -
Spread the batter evenly in the prepared pan. Bake for 16-18 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
04 -
Cool completely in the pan. Lift out with the parchment and cut the chocolate sheet crosswise into two equal rectangles.
05 -
Spread the softened ice cream over one chocolate rectangle in an even layer. Place the second rectangle on top and press gently to level it.
06 -
Wrap the assembled slab tightly and freeze for at least 3 hours, or until very firm all the way through.
07 -
Use a warm, dry knife to cut into 15 sandwiches. Roll the edges in mini chocolate chips or sprinkles if desired, then serve or wrap individually for storage.
# Good to know:
01 -
Freeze time is at least 3 hours and is not included in the cook time.
02 -
Best texture is within 1 month, though wrapped sandwiches can keep up to 2 months.
03 -
Let very hard sandwiches sit at room temperature for 2-3 minutes before serving.