Brownie Ice Cream Sandwiches

Papa bear declared this dessert as decadent on his birthday.




I made three batches of these in a week. It feels weird. I don’t do that. hardly ever.



  • take a box of brownie mix, add melted butter, espresso powder, eggs and water.
  • divide into two 13×9 pans so its super thin.
  • bake and cool.
  • remove one from pan and foil and cut into 16 rectangles.




  • spread ice cream into other pan and top with rectangles.




  • freeze, remove from pan and foil, cut along rectangles, saran wrap each sandwich and refreeze. (not pictured)


sounds complicated right? well, I thought it did.


I almost didn’t try this recipe at all. It was the whole orange cake all over again- I just didn’t think it would work.


now I can’t stop. I’m almost serious.




…when you’re done drooling on your computer, here are some tips and the recipe card:

  • when removing foil from brownie #1, it can be tricky at the corners. just smush it back together. the brownie will stick together on the ice cream.
  • cut brownie #1 carefully with oiled sharp knife
  • use a serrated knife to cut through the ice cream and carton
  • run spatula/pie server under hot water before smushing the ice cream
  • leave brownie #1 upside down when placing it on ice cream so it matches what’s underneath. basically the “top” of each brownie is touching the ice cream.
  • use a butcher knife when cutting the whole frozen sandwiches


There’s a lot of detail in the recipe card. It looks daunting- but perhaps easier done than said.


Brownie Ice Cream Sandwiches
adapted from
Serves: 16
  • ½ cup (1 stick) melted butter
  • 1 egg, room temperature
  • 1 teaspoon espresso powder
  • 2½ to 3 tablespoons water
  • 1 family sized brownie mix
  • 1.5 quart ice cream or frozen yogurt, any flavor
  1. Preheat oven to 350 F
  2. line two 13x9 pans with tin foil (with overhanging flaps) and spray bottom with oil.
  3. combine melted butter and espresso powder
  4. combine brownie mix, egg, water, and butter mix in a bowl until just combined
  5. divide evenly between both pans and smooth out evenly to edges
  6. bake for 12-14 minutes until toothpick comes out clean
  7. cool completely- overnight recommended
  8. lift brownie #1 out of pan with foil
  9. on parchment paper, flip over so its brownie side down
  10. carefully remove foil from brownie. smush any parts back together that tear
  11. cut brownie into desired sandwich size- 16 rectangles suggested. set aside
  12. remove lid and cut carton of ice cream in half
  13. remove ice cream from carton and place in brownie #2 pan.
  14. let ice cream soften just enough then smooth evenly across brownie #2
  15. take brownie #1 rectangles and press firmly into ice cream, evenly spaced
  16. freeze pan of ice cream sandwiches for several hours or overnight
  17. remove pan from freezer then sandwiches from pan with the foil flaps
  18. on parchment paper, flip sandwiches over and remove tin foil.
  19. flip over again and cut through sandwiches at pre-cut rectangle lines.
  20. wrap sandwiches in saran wrap, place in large ziploc bag and store in freezer


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