Brownie Ice Cream Sandwiches

Why did I not think of this concoction myself? Ice cream sandwiches are one of the best summer treats. The combination of brownies with ice cream is one of my favorite desserts, and, of course, I am a fan of the “chipwich.” This recipe was adapted from Everyday Food. I couldn’t wait to make them after seeing the recipe!

Even in the freezer, the brownies stayed soft and chewy and were absolutely delicious in this upgrade of an ice cream sandwich. I used salted caramel (slow-churned “light”) ice cream- so many other flavors would be wonderful as well.  I think we will try cookies and cream next time. 🙂 SO GOOD!

Yield: Makes 12

• 1 stick unsalted butter, melted
• 1 cup sugar
• 2 large eggs
• 1/2 tsp fine sea salt
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder
• 2 pints ice cream, softened

1. Preheat oven to 350 degrees. Lightly spray a 10-by-13-inch jelly-roll pan with cooking oil spray. Line with parchment, leaving a 2-inch overhang on short sides, then spray paper.
2. In a medium bowl, whisk together butter and sugar, then whisk in eggs and salt.
3. Add flour and cocoa and mix until just smooth. Spread in pan. Bake until brownie is dry to the touch and edges have begun to pull away from pan, 8 minutes (on convection) to 12 minutes. Let cool 5 minutes. Using paper overhang, transfer to a wire rack and let cool completely.
4. Transfer brownie to a work surface and cut in half crosswise. Cover pan with a large sheet of plastic wrap and place one cake half on it. Spread with ice cream, invert remaining brownie half on top, and wrap tightly in plastic. After wrapping, gently push the softened ice cream to fill to the edges of the brownie.
5. Freeze until firm, about 2 hours. Unwrap, cut into 12 pieces, and serve.

One Year Ago:

• Biscoff Crunch & Swirl Ice Cream

Chocolate & Butterscotch Chip Cookie Ice Cream Sandwiches

I made cookie ice cream sandwiches once already this summer and now they seem like the best idea when having kids over for dinner. My family was divided as to which “chipwich” was preferred- this one versus the giant chocolate chip-oatmeal cookie ice cream sandwiches. My husband loves anything butterscotch and my son loves anything “giant”, so I am not sure that their votes count! These crispy cookies made a thin, sweet, flavorful, and easy to eat vehicle for the ice cream. 🙂 The cookie recipe is from Martha Stewart Living.

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup (2 1/2 sticks) butter, room temperature
• 1 cup sugar
• 3/4 cup dark-brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup butterscotch chips
• 1 cup semisweet chocolate chips
• vanilla ice cream, slightly softened

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until well combined.
4. Add the flour mixture all at once, and beat until just combined. Stir in chips.
5. Drop tablespoons of batter onto prepared baking sheets (I used a small cookie scoop.), 2 inches apart. Bake until golden brown, about 10 to 12 minutes.
6. Transfer to a wire rack to cool on the baking sheet, 1 minute, then transfer cookies to the rack to cool. Repeat with remaining batter.
7. Place one rounded scoop of vanilla ice cream on top of one overturned cookie. Top with another cookie and press to flatten ice cream. Wrap tightly in plastic wrap. Repeat with additional cookies.
8. Freeze 30 minutes to overnight.

Giant Chocolate Chip-Oatmeal Cookie Ice Cream Sandwiches

When several of my friends came over for lunch with their kids, I wanted to make something fun for dessert (for everyone!). For some reason a “chipwich” came to mind. Everyone loves a “chipwich.” 🙂 I made them giant because that is more fun too- of course!

Because the cookie can become too hard after freezing it with the ice cream, I tried a cookie with a more chewy texture than a classic chocolate chip- a chocolate chip cookie with finely ground rolled oats. This dessert was eaten with ease! The cookie flavor really stood out as well. My son said that we should be eating them more often. 🙂 The cookie recipe was adapted from Joy of Cooking Christmas Cookies by Irma S. Rombauer, Ethan Becker, and Marion Rombauer Becker.

Yield: about 15 cookie ice cream sandwiches

• 1 2/3 cups (8.25 oz) all-purpose flour
• 1 1/4 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1 cup (8 oz) unsalted butter, softened
• 3/4 cup (5.25 oz) sugar
• 2/3 cup (5.25 oz) packed light brown sugar
• 1 large egg
• 1 1/2 T milk
• 2 1/2 tsp vanilla
• 1 1/3 cups (4 oz) rolled oats, ground fine in a food processor
• 1 cup (7 oz) semisweet chocolate morsels
• 2 oz milk chocolate chips
• 3/4 cup (3 oz) chopped walnuts or pecans, optional
• vanilla bean ice cream, slightly softened

1. Preheat the oven to 375 degrees (convection). Line cookie sheets with parchment paper.
2. Throughly stir together the flour, baking soda, baking powder and salt.
3. In a stand mixer, beat butter until light and fluffy.
4. Add sugars, egg, milk, and vanilla and beat until very fluffy and smooth.
5. Beat the flour mixture into the butter mixture until just incorporated.
6. Stir in oats, chocolate, and nuts (if using).
7. Using a 1 1/2- inch cookie scoop, scoop dough out onto prepared cookie sheets about 2 inches apart.
8. Bake for  10 to 12 minutes, or until just tinged with brown.
9. Transfer cookie sheets to wire racks and let the cookies firm up, 3 to 4 minutes. Then, transfer the cookies to wire racks until throughly cool.
10. Place one rounded scoop of vanilla ice cream on top of one overturned cookie. Top with another cookie and press to flatten ice cream. Wrap tightly in plastic wrap. Repeat with additional cookies.
11. Freeze 30 minutes to overnight.