Introduction

These Brownie Cookie Dough Ice Cream Sandwiches combine rich brownie, chewy cookie dough, and creamy vanilla ice cream for an irresistible treat. Perfect for warm days or anytime you crave an indulgent dessert, they’re surprisingly easy to assemble at home.

Two layered dessert bars wrapped in brown paper are shown on a white marbled surface. Each bar has three layers: a bottom dark brown, moist brownie layer with a rich texture, a middle thick smooth white marshmallow-like layer, and a top light tan cookie dough layer filled with small dark chocolate chips and colorful round sprinkles in red, blue, yellow, orange, pink, and white. The bars sit on a silver cooling rack, with some sprinkles scattered around on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup (86g) all-purpose flour
5 tablespoons (36g) natural unsweetened cocoa powder

¼ teaspoon baking powder
¼ teaspoon salt

½ cup (112g) unsalted butter, melted
1 cup (207g) sugar

1 large egg
1 egg yolk
1 ½ teaspoons vanilla extract

½ cup (112g) unsalted butter, room temperature
¼ cup (60ml) vegetable oil
1 ¾ cups (393g) light brown sugar

1 tablespoon vanilla extract
½ cup plus 2 tablespoons (150ml) corn syrup
1 ½ cups (195g) all-purpose flour

¼ teaspoon salt
1 cup (169g) mini chocolate chips
3 tablespoons sprinkles (jimmies recommended)

Flaky sea salt
1.5 quart container vanilla ice cream (such as Tillamook Vanilla Bean)

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch cake pan with non-stick spray and line with parchment paper, leaving an overhang on the long sides.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a large bowl, combine melted butter and sugar, whisking until smooth. Let cool slightly before adding egg, egg yolk, and vanilla extract. Whisk until fully combined.
Step 4: Fold the dry ingredients into the wet mixture gently. Pour batter into the prepared pan, spreading evenly.

Step 5: Bake for 12 to 15 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let cool 15-20 minutes, then freeze about 1 hour until firm.
Step 6: Prepare a second 9×13-inch pan by greasing and lining with clear wrap on sides and bottom, leaving some overhang to lift cookie dough easily.
Step 7: In a large bowl, beat room temperature butter, vegetable oil, brown sugar, and vanilla on medium speed until light and fluffy (2-3 minutes). Mix in corn syrup thoroughly.

Step 8: Add flour and salt, mixing until combined. The dough will be thin and fluffy.
Step 9: Fold in mini chocolate chips and sprinkles. Spread dough evenly into the prepared pan. Top with extra chocolate chips, sprinkles, and a sprinkle of flaky sea salt.
Step 10: Freeze the cookie dough layer until solid, about 1 hour.

Step 11: For assembly, remove the frozen brownie from its pan and return it to the freezer. Line a clean pan with non-stick spray and two layers of clear wrap.
Step 12: Place the brownie layer in the new pan and return to the freezer.
Step 13: Let ice cream soften for 5-10 minutes until spreadable but not melted. Stir until smooth and creamy.

Step 14: Spread softened ice cream evenly over the frozen brownie layer. Freeze again while you prepare the next layer.
Step 15: Remove the frozen cookie dough from its pan using the wrap overhang. Quickly place it on top of the ice cream layer, pressing lightly to level the ice cream.
Step 16: Freeze the fully assembled sandwich for 2-3 hours until solid.

Step 17: Slice into individual sandwiches as desired (about 1¾ inches wide strips, then cut in half for 4-inch sandwiches). Wrap leftovers individually.

Tips & Variations

Use parchment and clear wrap with overhang to easily lift layers out of pans for assembly and cutting.
If you only have one pan, freeze each layer in the pan, remove it to freezer storage, and reuse the pan for the next layer.

Try different ice cream flavors like chocolate or salted caramel for variety.
Adjust sprinkle amount or omit for a less colorful, classic look.
Scoop softened ice cream with an offset spatula or spoon for easier spreading without melting.

Storage

Store the assembled sandwiches individually wrapped in the freezer for up to 2-3 months. They can be eaten straight from the freezer or left at room temperature for 5 minutes to soften slightly. Avoid thawing completely to maintain texture.

How to Serve

A thick, square dessert bar held by a woman's hand, partially wrapped in light brown paper. The top layer is a beige cookie dough texture speckled with colorful tiny sprinkles and dark chocolate chips. Below the top layer, there is a smooth, white marshmallow layer, and the bottom layer is dark brown, resembling a fudgy brownie base. The background is a white marbled texture, with some blurred dessert bars and a metal cooling rack visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without sprinkles?

Yes, sprinkles are optional and can be omitted or replaced with more mini chocolate chips or chopped nuts depending on your preference.

How do I prevent the ice cream from melting when assembling?

Let the ice cream soften just enough to spread easily but not melt. Work quickly during assembly and keep layers frozen between steps to avoid sogginess.