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cookie brownie ice cream sandwiches recipe

Chewy Cookie Brownie Ice Cream Sandwiches

Emma F., smiling female cake chef wearing a pastel pink apron in a cozy kitchenEmma F.
A delightful mashup of chewy cookies, fudgy brownies, and creamy ice cream, perfect for summer parties.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 sandwiches
Calories 420 kcal

Equipment

  • 1 9x13 inch baking pan greased
  • 1 Mixing Bowl large
  • 1 electric mixer
  • 1 Baking Sheet lined with parchment paper

Ingredients
  

Cookie Dough

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Brownie Layer

  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

Ice Cream Filling

  • 1 quart vanilla ice cream softened

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing the 9x13-inch pan and lining a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. In a separate bowl, combine the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. Fold in the chocolate chips.
  • Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until golden brown. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  • In another bowl, mix the melted butter and sugar until well combined. Stir in the eggs and vanilla extract, followed by the cocoa powder. Gradually add the flour, salt, and baking powder, mixing until smooth. Pour the batter into the greased 9x13-inch pan and spread evenly.
  • Bake the brownie for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely in the pan.
  • Once cooled, cut the brownie into squares that match the size of the cookies.
  • Place a brownie square on top of a cookie. Add a scoop of softened ice cream, then top with another cookie. Press gently to adhere. Repeat with the remaining ingredients.
  • Wrap each sandwich in plastic wrap and freeze for at least 1-2 hours, or until the ice cream is firm.
  • When ready to serve, allow the sandwiches to sit at room temperature for a few minutes to soften slightly. Enjoy your homemade treat!
  • Store wrapped sandwiches in the freezer for up to 1 week.

Notes

Pro Tips: Ensure all ingredients are at room temperature for best results. Use high-quality cocoa powder for rich flavor. Chill dough to prevent spreading.
Ingredient Substitutions: Use gluten-free flour blend for a gluten-free option. Substitute plant-based butter and ice cream for dairy-free.
How to Serve: Serve with iced tea or lemonade. Roll edges in sprinkles for a festive touch.
Storage & Freshness: Store in the freezer for up to 1 week. Allow to soften slightly before serving.
Make-Ahead Tips: Prepare cookies and brownies a day in advance. Assemble and freeze sandwiches on the day of serving.
Keyword brownie cookie dessert, chocolate chip ice cream sandwiches, cookie brownie ice cream sandwiches