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Homemade Ice Cream Sandwiches

Homemade ice cream sandwiches are so decadent. This Ice cream sandwich recipe is much better than store bought! Once you try this Homemade ice cream sandwiches recipe, you will be a fan.

Prep Time
10 mins
Cook Time
10 mins
Freeze
4 hrs
Total Time
14 mins
Servings: 10
Calories: 690 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup semi-sweet chocolate chips
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 gallon Home Style Vanilla Ice Cream

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees F and line a ribbed baking sheet (18X13 pan) with parchment paper (make sure that the paper overhangs the sheet) and spray the paper with non-stick cooking spray.
  2. Place the butter and chocolate chips in a microwave safe bowl.  Heat these ingredients in 30 second intervals in the microwave, stirring after each interval until fully melted and combined.  Let the chocolate cool for a few minutes until it is warm to the touch.  Then whisk in both sugars, then the eggs and vanilla extract. 
  3. In a separate bowl, whisk together the flour, baking soda, and salt.  Then stir the chocolate mixture into the flour mixture until it’s just combined.  Do not over mix.
  4. Pour the batter onto the lined baking sheet and spread the batter out evenly.  Bake for 12-15 minutes until it has puffed up slightly.  Then let it cool completely at room temperature.  Cut the brownie in half.  Layer the 2 brownies on the baking sheet with parchment paper in between them. Then freeze them for 15 minutes.
  5. While the brownies are in the freezer, beat the ice cream on low in a stand up mixer or with a hand held mixer until the ice cream is soft and easy to spread.
  6. Remove the brownie from the freezer.  Place 1 brownie on the baking sheet.  Spread the soft ice cream over the top of that brownie.  Then top with the other half of the brownie.  Then place it back into the freezer for at least 2 hours.
  7. Once it’s fully frozen, use a sharp knife to cut it into smaller rectangles that are approximately 2.25X4 inches. 
  8. Then the ice cream sandwiches are ready to serve or you can wrap each sandwich individually with plastic wrap and freeze until you are ready to serve. 

Notes

  • As long as the ice cream sandwiches are stored correctly, they should last for up to 1 month in the freezer. 
  • As long as the ice cream sandwiches are stored correctly, they should last for up to 1 month in the freezer. 
  • If you have trouble with the brownie batter spreading into the baking sheet.  Spray your fingertips with non-stick cooking spray and use your fingers to press the batter into the pan. 
  • If you have trouble with the brownie batter spreading into the baking sheet.  Spray your fingertips with non-stick cooking spray and use your fingers to press the batter into the pan. 

Nutrition Information

Serving 10g Calories 690kcal (35%) Carbohydrates 78g (26%) Protein 10g (20%) Fat 38g (58%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 141mg (47%) Sodium 282mg (12%) Potassium 517mg (15%) Fiber 3g (12%) Sugar 61g (122%) Vitamin A 1137IU (23%) Vitamin C 1mg (1%) Calcium 269mg (27%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 690

% Daily Value*

Serving 10g
Calories 690kcal 35%
Carbohydrates 78g 26%
Protein 10g 20%
Fat 38g 58%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 141mg 47%
Sodium 282mg 12%
Potassium 517mg 11%
Fiber 3g 12%
Sugar 61g 122%
Vitamin A 1137IU 23%
Vitamin C 1mg 1%
Calcium 269mg 27%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.