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Brownie Cookie Dough Ice Cream Sandwiches Recipe

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★★★★★

4.9 from 73 reviews

These Brownie Cookie Dough Ice Cream Sandwiches combine a rich, fudgy brownie base with a soft, flavorful cookie dough layer and creamy vanilla ice cream in between. Perfect as a refreshing homemade dessert, these sandwiches offer a delightful mix of textures and flavors, from chocolatey and chewy to sweet and creamy.

Ingredients

Scale

Brownie Layer

  • ⅔ cups (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

Cookie Dough Layer

  • 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 (recommended: jimmies)
  • Flaky sea salt for topping

Sandwich Assembly

  • 1.5 quart container vanilla ice cream (used: Tillamook Vanilla Bean Ice Cream)

Instructions

  1. Make the Brownie Layer: Preheat your oven to 350°F. Grease a 9×13-inch cake pan with non-stick spray and line it with parchment paper, letting the paper hang over the long sides for easy removal. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, combine the melted butter and sugar; whisk until combined and let cool slightly.
  2. Mix Brownie Batter: Add the eggs, egg yolk, and vanilla extract to the butter-sugar mixture once cooled, whisking until smooth. Fold in the dry ingredients until just combined.
  3. Bake Brownie: Pour the batter evenly into the prepared pan. Bake for 12-15 minutes, testing with a toothpick inserted in the center; it should come out with a few moist crumbs. The brownie layer will be thin. Cool for 15-20 minutes, then freeze for about 1 hour until firm.
  4. Prepare Cookie Dough Layer: Grease another 9×13-inch pan similarly, then line it with clear wrap pressed against the bottom and sides, leaving overhang to easily lift the dough later. In a large mixer bowl, beat the room temperature butter, vegetable oil, brown sugar, and vanilla extract on medium speed for 2-3 minutes until light and fluffy.
  5. Add Corn Syrup and Dry Ingredients: Mix in the corn syrup until incorporated. Add the flour and salt, mixing until just combined. The dough will be thin but fluffy. Fold in mini chocolate chips and sprinkles.
  6. Freeze Cookie Dough: Spread the cookie dough evenly in the prepared pan. Sprinkle extra mini chocolate chips, sprinkles, and flaky sea salt over the top. Freeze for about 1 hour until firm.
  7. Assemble Ice Cream Sandwich: Remove the frozen brownie from its pan (or the cookie dough if using the same pan) and keep it frozen. Prepare the pan by spraying with non-stick spray and lining with two layers of clear wrap to cover the sides fully. Place the brownie layer back in the pan and freeze.
  8. Prepare Ice Cream Layer: Let vanilla ice cream soften in a large bowl for 5-10 minutes until scoopable but not melted. Stir vigorously until smooth and creamy. Quickly spread the ice cream evenly over the brownie layer in the pan and return to freezer.
  9. Add Cookie Dough Top: Lift the cookie dough layer from its pan. Once the ice cream is set, add the cookie dough layer on top, pressing gently to even out any gaps and level the ice cream underneath. Freeze the entire assembly for 2-3 hours until fully set.
  10. Slice and Serve: Remove ice cream sandwich slab from the pan using the clear wrap overhang. Cut into desired sandwich sizes (about 1¾ inches wide by 4 inches long makes 14 sandwiches). Wrap leftovers individually with clear wrap and store in the freezer. Let sit 5 minutes before serving if a softer texture is preferred.

Notes

  • For easiest removal, use parchment paper or clear wrap with overhang in pans.
  • Make sure the melted butter for the brownie is cooled before mixing with eggs to prevent scrambling.
  • Do not over-soften the ice cream; it should be scoopable but not melted to avoid soggy brownies.
  • Store leftovers wrapped individually in the freezer for up to 2-3 months.
  • Use light corn syrup for the cookie dough to keep it soft and scoopable.
  • Sprinkles and flaky sea salt add fun texture and flavor, but can be omitted if desired.

Keywords: brownie cookie dough ice cream sandwiches, ice cream sandwiches, homemade ice cream dessert, brownie dessert, cookie dough recipe

Find it online: https://thefoodrecipe.com/brownie-cookie-dough-ice-cream-sandwiches-recipe/