Fudgy Brownie Ice Cream Sandwiches

Name: Fudgy Brownie Ice Cream Sandwiches
Prep time: 50 min
Cook time: 16 min
Total time: 1 h 6 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup Unsalted Butter, Melted; 1/4 cup Neutral Oil; 1/4 cup Light Corn Syrup; 1 1/4 cups Granulated Sugar; 3 Large Eggs; 2 teaspoons Pure Vanilla Extract; 3/4 cup All-Purpose Flour; 3/4 cup Dutch-Process Cocoa Powder; 1/2 teaspoon Fine Salt; 1 1/2 quarts Vanilla Ice Cream

Fudgy brownie ice cream sandwich bars stacked on dark stone

Ethan Brown

Published: July 28, 2026

Categories: Chocolate Desserts, Frozen Desserts, U.S.

Tags: Make-Ahead, Frozen Dessert, Chocolate Dessert, Summer Dessert, Brownie Ice Cream Sandwich

Brownie Ice Cream Sandwiches

Thin, tender brownie layers hold creamy vanilla ice cream in bold frozen bars that stay pleasantly biteable straight from the freezer.

Prep Time:50 minCook Time:16 minTotal Time:66 minServings:12Difficulty:Medium

These brownie ice cream sandwiches turn a pan of fudgy brownies into a stack of clean-edged frozen bars. Baking the batter as one thin sheet gives every sandwich the same tender layer and avoids bulky corners that become hard in the freezer.

A combination of melted butter, neutral oil, and a little corn syrup keeps the brownie flexible even when thoroughly chilled. Dutch-process cocoa supplies deep chocolate flavor without adding chunks that would make the frozen bars difficult to bite.

The easiest assembly method is to cut the cooled brownie sheet into two equal slabs, spread softened ice cream over one, and place the second slab on top. The parchment sling helps move the layers without cracking them.

Freeze the filled slab until completely firm before cutting with a hot, dry knife. Individually wrapped bars keep well for several days and make a dramatic, practical addition to a celebratory summer dessert table.

Nutrition (per serving)

Calories:530 kcal

Protein:7 g

Carbs:68 g

Fat:27 g

Directions

1

Heat the oven to 350°F. Lightly grease a 13-by-18-inch rimmed half-sheet pan, line the bottom and long sides with parchment, and lightly grease the parchment.
2

Whisk the melted butter, oil, corn syrup, and sugar in a large bowl until glossy. Add the eggs one at a time, then whisk in the vanilla until the mixture thickens slightly.
3

Sift the flour, cocoa, and salt over the wet mixture. Fold just until no dry streaks remain, taking care not to beat extra air into the batter.
4

Spread the batter into a thin, even layer all the way to the pan corners. Bake for 14 to 16 minutes, until the surface is set and a tester comes out with moist crumbs; do not overbake.
5

Cool completely in the pan, then lift out the brownie with the parchment. Trim any crisp outer edge and cut the sheet crosswise into two equal 9-by-13-inch slabs.
6

Line a 9-by-13-inch pan with a wide parchment sling and place one brownie slab inside. Soften the ice cream for 8 to 10 minutes, spread it evenly over the brownie, and top with the second slab.
7

Press the top gently to level the filling, cover the pan, and freeze until solid, at least 4 hours or overnight. Lift the frozen slab out using the parchment.
8

Warm a long knife under hot water and dry it well. Trim the edges, cut the slab into 12 rectangles, and wrap each bar tightly in parchment before freezing in an airtight container for up to 5 days.

Ingredients

Unsalted Butter, Melted:1/2 cup
Neutral Oil:1/4 cup
Light Corn Syrup:1/4 cup
Granulated Sugar:1 1/4 cups
Large Eggs:3
Pure Vanilla Extract:2 teaspoons
All-Purpose Flour:3/4 cup
Dutch-Process Cocoa Powder:3/4 cup
Fine Salt:1/2 teaspoon
Vanilla Ice Cream:1 1/2 quarts

Tips & Notes

Measure the sheet at the midpoint before cutting so the two brownie slabs align precisely.
If the ice cream becomes runny during assembly, freeze the bottom brownie and filling for 15 minutes before adding the top layer.
Clean and rewarm the knife between cuts to keep the brownie edges sharp and the ice cream layers distinct.