Introduction

Brownie Cookie Dough Ice Cream Sandwiches combine rich, fudgy brownie, sweet and chewy cookie dough, and creamy vanilla ice cream into one irresistible treat. Perfect for hot days or any time you crave a decadent dessert that’s as fun to make as it is to eat.

A three-layer dessert bar wrapped in brown paper sitting on a silver metal rack over a white marbled surface with colorful sprinkles scattered around. The bottom layer is a dark brown, moist brownie with a slightly rough texture. The middle layer is smooth and white, looking like ice cream or marshmallow. The top layer is a thick, light tan cookie dough filled with dark brown chocolate chips and small, bright rainbow sprinkles. The focus is on the layered bar with soft lighting and a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

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 (jimmies recommended)

Flakey sea salt
1.5 quart container vanilla ice cream (such as Tillamook Vanilla Bean)

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch cake pan with non-stick baking spray. Line it with parchment paper, allowing the paper to hang over the two long sides for easy removal.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a large bowl, combine the melted butter and sugar, whisking until combined. Let the mixture cool slightly, then add the egg, egg yolk, and vanilla extract. Whisk until smooth.
Step 4: Fold the dry ingredients into the wet mixture until just combined.

Step 5: Pour the brownie batter into the prepared pan, spread evenly, and bake for 12-15 minutes. Test with a toothpick—if it comes out with a few moist crumbs, it’s done. The brownie layer will be thin.
Step 6: Allow the brownie to cool for 15-20 minutes, then place it in the freezer for about 1 hour until frozen.
Step 7: Prepare another 9×13-inch pan by greasing it with non-stick spray. Line it with clear wrap, pressing it firmly to the bottom and sides, leaving an overhang for easy lifting later.

Step 8: In a large mixing bowl, beat the room temperature butter, vegetable oil, brown sugar, and vanilla extract on medium speed until fluffy and lighter in color, about 2-3 minutes.
Step 9: Add the corn syrup and mix until well combined.
Step 10: Add the flour and salt, mixing until combined. The dough will be thin and fluffy.

Step 11: Fold in the mini chocolate chips and sprinkles gently.
Step 12: Spread the cookie dough evenly into the prepared pan. Sprinkle extra chocolate chips, sprinkles, and flakey sea salt on top.
Step 13: Freeze the cookie dough layer fully for about 1 hour.

Step 14: When ready to assemble, remove the frozen brownie layer from its pan, leaving it in the freezer. If you used the same pan for both layers, remove the cookie dough and freeze it separately.
Step 15: Clean the pan and line it again with non-stick spray and two layers of clear wrap, fully covering the sides to prevent ice cream from sticking later. Place the brownie layer back in the pan and freeze.
Step 16: Scoop the ice cream into a large bowl and let it soften for 5-10 minutes until stirrable but not melted.

Step 17: Stir the ice cream until smooth, then spread it evenly over the brownie layer in the pan. Work quickly and return the pan to the freezer.
Step 18: Remove the cookie dough layer from the freezer and pan. Place it on top of the ice cream and brownie layers, pressing gently to even out the ice cream beneath.
Step 19: Freeze the entire assembled sandwich for 2-3 hours until fully set.

Step 20: Cut into desired sandwich sizes. Wrap leftovers individually in clear wrap and store in the freezer.

Tips & Variations

Use parchment paper with long overhangs to easily lift frozen layers out of the pan.
For a different twist, swap vanilla ice cream for chocolate or caramel flavors.

Try adding chopped nuts or different sprinkles for extra texture and color.

Storage

Store the assembled sandwiches wrapped individually in clear wrap in the freezer for up to 2-3 months. They are soft enough to enjoy straight from the freezer but can be left out for 5 minutes at room temperature for a creamier texture before serving.

How to Serve

A close-up image showing a layered dessert bar held by a woman's hand wrapped partially in brown parchment paper. The dessert has three visible layers: the top layer is thick and beige with a soft texture, studded with small dark chocolate chips and colorful round sprinkles in pink, yellow, blue, orange, and green. The middle layer is white and smooth, resembling marshmallow or cream, while the bottom layer is dark brown, dense, and fudgy like brownie. The background is a white marbled surface, with more pieces of the dessert and a metal cooling rack blurred behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, these sandwiches freeze well and can be assembled a day or two before you plan to enjoy them. Just keep them tightly wrapped in the freezer.

What if I don’t have two 9×13-inch pans?

You can freeze each layer in the same pan separately. After freezing the first layer, remove it from the pan and freeze on a tray before preparing the second layer in the same pan.