Be the hero of your backyard barbecue when you bring out a tray of homemade ice cream sandwiches. Creamy vanilla ice cream layered between thin, soft chocolate brownie “cookies” is nostalgic dessert perfection.
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1 stick (1/2 cup) unsalted butter
- 4 ounces semisweet chocolate, chopped
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 gallon vanilla ice cream in a paper, rectangle container
- Half-sheet Jelly Roll Pan Sheet Pan, roughly 15x11-inch
- Offset spatula
- Parchment paper
1 Prepare the oven and pan: Preheat the oven to 350°F. Butter the bottom of the jelly roll pan, then line it with parchment, leaving enough to hang over the sides. The butter will help the parchment stick to the pan when you spread the batter. The jelly roll pan should be about 15x11, give or take a little on either side.
2 Combine dry ingredients: In a small bowl, whisk together the flour and baking powder. Set aside.
3 Make the chocolate sauce: In a medium sauce pan set over low heat, slowly melt the butter, chocolate, vanilla, and salt together, stirring constantly. Once melted, remove from heat.
4 Finish the batter: Stir the brown and white sugar into the chocolate mixture. Add the eggs one at a time, stirring until well combined. Fold in the flour mixture.
5 Spread the batter in the pan: Using an offset spatula or standard spatula, spread the batter into a thin, even layer on the prepared baking sheet. Bake for 15 minutes. When finished, the brownie should have puffed up just a little, and the top should look dry.
6 Cool and cut the cookies: Let cool completely. Once cool, use the parchment sides to lift the cookie out of the pan. Transfer to a large cutting board.
Use a ruler to trim about 1/4 of an inch off each side so you have smooth even edges. Measure the trimmed cookie. Then use the ruler to measure—and a long knife to cut—6 long strips the same width. Each strip should be about 2 to 2 1/2 inches wide. Measure the long strips to find the halfway point, and cut them across the center. Once cut, you should have 12 thin, rectangular brownies.
Use an offset spatula or knife and run it between one of the rectangular brownies and the parchment. Put one brownie on top of the next just to make sure the tops are the same size as the bottoms. Trim if necessary. Take the top brownie off, and put it back where it was. Lift up the parchment and slide the cookies to the side.
7 Assemble the ice cream sandwiches: Get a piece of plastic wrap ready. Take the half-gallon of ice cream out of the freezer. Remove the cardboard container either by unfolding it or removing the lid. Cut it down the middle like a T, and then around the bottom, and set the block of ice cream on a cutting board.
Slice it longways into 1-inch thick slabs. Do this one slab at a time. Place your slab on a cutting board. Your slabs will be larger than the brownie. Place one brownie on top of the ice cream slab. Cut the ice cream to size.
Lift the ice cream and brownie up; place it brownie down on the plastic wrap; put the other brownie on top of the ice cream. Then, wrap the ice cream sandwich in plastic wrap. Repeat this until all the sandwiches are made and wrapped. Freeze until you’re ready to enjoy.
You probably won’t use all the ice cream. Scoop what remains into a Tupperware container and freeze for another day.