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Brownie Cookie Dough Ice Cream Sandwiches Recipe

★★★★★

4.8 from 113 reviews
  • Author: Mariam
  • Total Time: 5 hours 40 minutes
  • Yield: 14-21 sandwiches depending on size 1x

Description

Delight in the indulgent delight of Brownie Cookie Dough Ice Cream Sandwiches—a decadent layered treat featuring a fudgy brownie base, a soft, sprinkle-studded cookie dough layer, and creamy vanilla ice cream nestled between. This no-fuss dessert combines baking and freezing techniques to create the perfect balance of texture and flavor, making it an irresistible go-to for sweet cravings and special occasions alike.

Ingredients

Scale

Brownie Layer

  • 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

Cookie Dough Layer

  • 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 (recommend jimmies)
  • Flakey sea salt, for sprinkling

Additional

  • 1.5 quart container vanilla ice cream (Tillamook Vanilla Bean Ice Cream recommended)

Instructions

  1. Prepare the Brownie Layer: Preheat your oven to 350°F and grease a 9×13-inch cake pan with non-stick baking spray. Line it with parchment paper that extends over the long sides for easy removal. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In a large bowl, combine melted butter and sugar, whisking to blend. Allow to cool slightly before adding the eggs and vanilla extract, whisking until smooth. Gently fold in the dry ingredients, then pour the batter evenly into your prepared pan.
  2. Bake the Brownies: Bake the batter for 12-15 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs. The brownie layer will be thin. Allow it to cool for 15-20 minutes before transferring to the freezer for about 1 hour to firm up.
  3. Prepare the Cookie Dough Layer: Grease a second 9×13-inch pan similarly or reuse the first once the brownie is frozen and removed. Line the pan with greased clear wrap pressed against the bottom and sides with a slight overhang for easy lifting later. In a large mixing bowl, beat room temperature butter, vegetable oil, brown sugar, and vanilla extract on medium speed until light and fluffy, about 2-3 minutes. Mix in the corn syrup thoroughly.
  4. Mix Cookie Dough Batter: Add flour and salt to the wet mixture and mix until combined. The dough will be thin yet fluffy. Fold in mini chocolate chips and sprinkles, then spread the dough evenly into the prepared pan. Top with extra chocolate chips, sprinkles, and a sprinkle of flakey sea salt. Freeze this layer for around 1 hour until firm.
  5. Layer the Ice Cream Sandwiches: Remove brownie layer from its pan, leaving it frozen in the freezer or on a clean tray. Line the cleaned pan with non-stick spray and two layers of clear wrap covering sides fully. Place the brownie bottom layer back into the pan, and return to the freezer. Soften the vanilla ice cream by letting it rest for 5-10 minutes until scoopable but not melted. Stir to achieve a smooth consistency.
  6. Assemble the Sandwich: Spread the softened ice cream evenly over the brownie layer, working quickly to prevent melting. Freeze briefly if needed while preparing the cookie dough. Remove the cookie dough layer from its pan using the clear wrap and place it atop the ice cream layer, pressing gently to ensure even layers and no air gaps. Freeze the entire assembly for 2-3 hours until fully set.
  7. Slice and Serve: Cut the frozen sandwich block into strips about 1 ¾ inches wide, then cut the strips in half for approximately 14 sandwiches measuring 4 inches long each. For smaller portions, cut strips into thirds for about 21 sandwiches. Wrap individual sandwiches in clear wrap and store in the freezer. They are best consumed within 2-3 months, and soften slightly after 5 minutes outside the freezer.

Notes

  • Use parchment paper and greased clear wrap strategically for easy removal and neat layering.
  • Ensure the brownie is cooled and frozen before adding ice cream to prevent sogginess.
  • Ice cream should be softened just enough to spread without melting; timing may vary depending on ambient temperature.
  • Flakey sea salt on cookie dough enhances flavor contrast against sweetness.
  • Wrap leftover sandwiches individually to preserve freshness and prevent freezer burn.
  • For variations, consider swapping vanilla ice cream with other flavors like chocolate or caramel for added depth.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie, cookie dough, ice cream sandwich, dessert, layered dessert, homemade ice cream sandwich

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Find it online: https://aromaofgrandma.com/brownie-cookie-dough-ice-cream-sandwiches-recipe/