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See 5 recipes Download free cookbookBrownie Ice Cream Sandwich Bars
Brownie Ice Cream Bars
Fudgy brownie slabs sandwich a smooth vanilla ice cream center for a freezer dessert that slices cleanly into rich, nostalgic bars.
Prep Time:35 minCook Time:25 minTotal Time:60 minServings:12Difficulty:Medium
These brownie ice cream sandwich bars are built for clean slices: two thin, chewy brownie layers with a firm vanilla ice cream middle. Baking the brownies in one sheet pan keeps the layers even, and freezing the assembled slab under light pressure gives the bars sharp edges without crushing the ice cream.
The brownie batter is intentionally rich but not too tall. Dutch-process cocoa deepens the chocolate flavor, melted butter keeps the texture fudgy, and a modest amount of flour lets the frozen brownies stay tender enough to bite. Letting the baked brownie cool completely is important because even a little warmth will melt the ice cream before the layers set.
Use a good-quality vanilla ice cream and soften it only until spreadable, not soupy. Once assembled, the bars need several hours in the freezer so the center firms up and the brownie layers bond to the filling. A warm knife wiped between cuts makes the neatest servings.
The bars can be served plain, rolled lightly in mini chocolate chips, or wrapped individually for a make-ahead freezer treat. They hold especially well for birthdays, cookouts, and any dessert table where you want something cold that can be portioned ahead.
Nutrition (per serving)
Calories:390 kcal
Protein:6 g
Carbs:47 g
Fat:21 g
Directions
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1
Heat the oven to 350°F. Line a 13 by 18 inch rimmed sheet pan with parchment, leaving overhang on the long sides, and lightly grease the parchment.
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2
Melt the butter in a medium saucepan over low heat. Remove from the heat and whisk in the sugar, cocoa powder, and salt until the mixture looks glossy and thick.
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3
Whisk in the eggs one at a time, then whisk in the vanilla. Fold in the flour just until no dry streaks remain, then fold in the semisweet chocolate chips.
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4
Spread the batter into a thin, even rectangle on the prepared pan. Bake for 20 to 25 minutes, until the surface is set and a toothpick inserted near the center comes out with moist crumbs.
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5
Cool the brownie completely in the pan, then freeze it for 20 minutes to make it easier to handle. Lift it out with the parchment and cut the sheet crosswise into two equal rectangles.
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6
Line a 9 by 13 inch pan with plastic wrap, leaving generous overhang. Place one brownie rectangle in the bottom of the pan, trimming slightly if needed so it lies flat.
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7
Spoon the softened vanilla ice cream over the brownie and spread it into an even layer all the way to the edges. Top with the second brownie rectangle, pressing gently so the surface is level.
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8
Cover tightly with the plastic wrap overhang and freeze for at least 6 hours, or until the ice cream layer is firm enough to slice.
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9
Lift the frozen slab from the pan, unwrap it, and trim the edges if desired. Cut into 12 bars with a warm dry knife, wiping the blade between cuts.
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10
Press mini chocolate chips onto the exposed ice cream edges, if using, and serve immediately or wrap the bars individually and keep frozen.
Ingredients
- Unsalted Butter:10 tablespoons
- Granulated Sugar:1 1/4 cups
- Dutch-Process Cocoa Powder:3/4 cup
- Fine Sea Salt:1/2 teaspoon
- Large Eggs:2
- Vanilla Extract:2 teaspoons
- All-Purpose Flour:2/3 cup
- Semisweet Chocolate Chips:1/2 cup
- Vanilla Ice Cream, softened until spreadable:1 1/2 quarts
- Mini Chocolate Chips for edges:1/2 cup
Tips & Notes
- Soften the ice cream in the refrigerator for 20 to 30 minutes for a spreadable texture that is less likely to melt.
- If the brownie cracks while you assemble the bars, patch the pieces together in the pan; the freezer will firm the slab and the slices will still hold.
- For cleaner cuts, dip the knife in hot water, dry it well, and slice straight down instead of sawing.
- Wrap individual bars in parchment and then freezer-safe wrap for storage up to 2 weeks.
