Chocolate covered brownie ice cream sandwiches

With all the pumpkin themed desserts floating around in the states right now, I thought it best to inject some more chocolate in your lives.  This takes a simple brownie recipe and elevates it by creating a lovely little bite sized ice cream sandwich, and then dipping it in chocolate.  The brownie is not super chocolate-y, but dipping the whole thing in a nice coat of chocolate makes it an amazingly rich little dessert.

The brownie is interesting because it actually starts by creaming butter and sugar (whereas most start by melting chocolate and butter).  So it’s fairly cake-y and quite thin, which makes a good base for the sandwich since you’ll need to cut it in half and sandwich ice cream in the middle.  You can use whatever ice cream you like, but I just used vanilla.  These definitely take multiple more steps than a typical brownie due to all the freezing time, but the result is MORE than worth it, believe me.

Chocolate covered brownie ice cream sandwiches (adapted from Good Life Eats)


For the Brownies:
1 stick (8 tablespoons or 100 g) unsalted butter, at room temperature
1 cup granulated sugar
4 tablespoons cocoa
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of salt

For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Preheat the oven to 180 C / 350 F.   Line a large rectangular pan with parchment paper. Cream together the butter and sugar and add the cocoa powder.  When the mixture is creamy and all lumps are gone, add in the eggs, mixing well after each, and then the vanilla extract.  Then add in the flour and salt and mix until just combined. Spread into prepared pan (it will be quite a thin layer) and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.

When the brownie is totally cooled (I put it in the freezer to firm up actually), remove it from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.

Cut the large ice cream sandwich into smaller sandwiches. (I made mine bite size.)  Insert wooden popsicle sticks, and freeze for at least another hour.

Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and put on a sheet of parchment paper on a plate, and then put it back in the freezer.  They can keep for days in the freezer and it’s a great make-ahead dessert.

IMG_6465Creaming butter and sugar

IMG_6466Adding cocoa, eggs, and vanilla extract

IMG_6467Adding the flour

IMG_6468Spread in the pan

IMG_6471Spreading the ice cream on one half

IMG_6472Completed ice cream spread

IMG_6473Big brownie sandwich

IMG_6496The little brownie sandwiches cut up, dunked in chocolate and laid out to set

IMG_6523Completed sandwiches – I served them in a glass

These are SO delicious.  Particularly because it’s getting quite warm in Sydney, having a bite size cold and chocolate-y dessert could not be more perfect.  These are so great to serve at a party (I used them as a pre-dessert of sorts) and because they keep in the freezer for ages it’s really nice to have them on hand.  They are pretty addictive though so I definitely suggest having an occasion to serve them for…otherwise you may eat them all yourself.

One year ago: Nutella sea salt cookies

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