For me, summer and ice cream sandwiches go together so well. They make me feel like a giddy child on a summer vacation. They are especially delectable when made from scratch with a fudgy brownie that holds the ice cream in place. After searching around for a good ice cream sandwich recipe, I mostly found versions for a crunchy cookie style. I wanted the sandwich to be rich, dark, and chocolaty, but have a soft chewy texture. Then, I found that using brown sugar was the secret.
Next, I sandwiched some classic creamy vanilla ice cream in between the thin rich brownie layers. You can customize it with any flavor you prefer, or use frozen yogurt instead. It’s all good. And for that finishing touch, roll the edges into my Stranded Foodie “Real Chocolate Sprinkles.” Yes, please! And I mean… they are made of real chocolate. Once these thunderously rich chocolate tidbits tantalize your nose and touch your tongue, you’ll never settle for anything less. They’re made in America with real Guittard chocolate, so you know they’re good. They are the perfect finishing touch for my ice cream sandwiches.
Wouldn’t you know, these are my new summer indulgence. Here’s my recipe… just in time for the Labor Day weekend. Or anytime. They’re wicked good!
Let’s get started. You’ll need some great quality unsweetened chocolate, eggs, pure vanilla extract, and unsalted butter.
I love how this batter looks. Dark chocolaty goodness!
Evenly spread batter into prepared sheet pan and bake at 350 degrees for about 25 minutes. All done… ta-dah!
My Stranded Foodie “Real Chocolate Sprinkles” contain no hydrogenated oil, just premium real dark chocolate.
Now, gather your friends…
… and taste. Mmmm… wicked good!
Rich Brownie Ice Cream Sandwich Recipe with Stranded Foodie “Real Chocolate Sprinkles”
Ingredients for the brownie sandwiches:
- 6 ounces (1 1/2 sticks) unsalted butter
- 6 ounces unsweetened chocolate, chopped
- 3 large eggs
- 1 3/4 cups light brown sugar, firmly packed
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup plus 2 tablespoons all-purpose flour
- 1 quart vanilla ice cream, or flavor of your choice
- Stranded Foodie Real Chocolate Sprinkles
Directions: Prepare 12 x 17-inch sheet pan by buttering pan. Making a sling, line sheet pan lengthwise with parchment paper with a 2-inch overhang at each end. Butter parchment paper and set aside. Preheat oven to 350 degrees.
Over low heat, melt butter with chopped chocolate in a double boiler or pan with bowl over simmering water (not touching) until melted. Stir to combine and set aside to slightly cool.
In a large mixing bowl, whisk together the eggs, brown sugar, vanilla, and salt until lighter in color and combined. Whisk in chocolate and butter mixture until blended.
Add half the flour to batter and fold until combined. Add the rest of the flour and fold until smooth and fully incorporated.
Spoon batter into prepared sheet pan and evenly smooth out with spatula. Place sheet pan in preheated oven and bake for 25 minutes; or until toothpick inserted into center comes out clean (or a few crumbs attached). Transfer sheet pan to cooling rack to completely cool.
To make sandwiches: Place brownie on sheet pan in freezer to chill for 1 hour. Meanwhile, soften ice cream to spreading consistency, but not melted.
Remove brownie from freezer and lift parchment paper ends with brownie and place on counter. Cut brownie in half and remove the other half from parchment and set aside. Spread softened ice cream over the half of brownie, being careful not to break the brownie. Place the other brownie half on top lightly pressing them together like a sandwich. Place sheet pan with sandwiched brownie back into freezer and freeze until firm.
Carefully lift parchment paper ends with brownie and place on counter. Cut into 8 equal rectangles and roll ends into Stranded Foodie Real Chocolate Sprinkles. Place sandwiches on sheet pan and transfer back into freezer to set up.
Wrap each ice cream sandwich with plastic wrap and store in freezer until ready to eat. What a great summer party dessert!