Fudgy Ice Cream Sandwiches
Indulge in the ultimate summertime treat with these Fudgy Ice Cream Sandwiches—a decadent twist on a childhood favorite! This recipe combines rich, ultra-fudgy brownies with your favorite creamy ice cream to create an irresistible dessert that's perfect for warm days. The brownies, made with melted chocolate, cocoa powder, and a hint of vanilla, bake to perfection with a soft, chewy texture that holds up beautifully to the frozen filling. After layering the brownies with softened ice cream and freezing until firm, you'll have a freezer full of customizable, handheld delights. Whether you go classic with vanilla or adventurous with salted caramel or mint chip, these homemade ice cream sandwiches are guaranteed to be a crowd-pleaser. Ideal for parties, BBQs, or just treating yourself, they can be made ahead and stored for up to two weeks for easy enjoyment anytime.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 115 grams unsalted butter
- 180 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 50 grams brown sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 95 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoon salt
- 2 liters your favorite ice cream
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
Step 2
In a microwave-safe bowl, melt the butter and chocolate chips together in 30-second intervals, stirring between each, until smooth. Let cool slightly.
Step 3
Whisk in the granulated sugar and brown sugar until combined.
Step 4
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
Step 5
Sift the flour, cocoa powder, and salt into the bowl. Fold gently with a spatula until just combined, being careful not to overmix.
Step 6
Spread the batter evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are set and the center is just firm. A toothpick inserted should come out with a few moist crumbs.
Step 7
Allow the brownie to cool completely in the pan, then transfer it to a cutting board using the parchment overhang.
Step 8
Slice the brownie in half crosswise to create two large rectangles of equal size.
Step 9
Spread one rectangle of brownie with softened ice cream, about 2-3 cm (1 inch) thick, smoothing it out evenly. Place the second brownie rectangle on top, pressing gently but firmly to adhere.
Step 10
Wrap the assembled sandwich slab tightly in plastic wrap and freeze for at least 4 hours or overnight, until firm.
Step 11
Once frozen, remove from the freezer and trim any uneven edges. Slice into individual sandwiches using a sharp knife.
Step 12
Serve immediately or wrap each sandwich individually in parchment paper and store in the freezer for up to 2 weeks.
Nutrition Facts
| Serving size | 2824 grams (2824.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7418 |
| Total Fat 378.10g | 485% |
| Saturated Fat 230.40g | 1152% |
| Cholesterol 1688mg | 563% |
| Sodium 3023mg | 131% |
| Total Carbohydrate 947.20g | 344% |
| Dietary Fiber 40.50g | 145% |
| Total Sugars 769.00g | |
| Protein 116.10g | 232% |
| Vitamin D 422IU | 2110% |
| Calcium 2736mg | 210% |
| Iron 20mg | 111% |
| Potassium 4829mg | 103% |
Source of Calories