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Brownie Ice Cream Sandwiches

The following recipe and photography were provided by Food Scientist Kathleen Ann of  Bread Over Heels.

Perfect for a hot summer’s day, these Brownie Ice Cream Sandwiches are an elevated version of classic ice cream truck treats, thanks to Heinen’s premium ice cream and a dark chocolate brownie.

Brownie Ice Cream Sandwich

The brownie batter is infused with espresso powder to draw out the deep cocoa notes and its made with part oil for a softer texture that stays super soft even when frozen.

Baked in a thin layer, the brownies become a delicious vessel for any of Heinen’s ice creams – my favorites are Vanilla Bean, Black Raspberry Chip and Coffee. Happy baking!

brownie ice cream sandwich
Brownie Ice Cream Sandwiches
Cook time:
15min
Prep time:
10min
Total time:
25min

Servings:
8 Ice Cream Sandwiches

Ingredients

  • ¼ cup butter, melted
  • ½ cup granulated sugar
  • ½ cup Heinen’s light brown sugar
  • ¼ cup neutral oil, such as avocado oil or canola oil
  • 1 tsp. espresso powder
  • 1 tsp. vanilla extract
  • 2 Heinen’s large cage free eggs
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • ½ tsp. baking soda
  • Dash of salt
  • 4 cups Heinen’s ice cream, any flavor

Instructions

  1. Preheat the oven to 350°F. Line a 13×9-inch pan with parchment paper. Butter the parchment paper and set aside.
  2. In a large bowl, combine the melted butter, granulated sugar, Heinen’s light brown sugar and the neutral oil. Add the espresso powder and stir to thoroughly dissolve. Add the vanilla extract and add eggs, one at a time, stirring thoroughly after each addition.
  3. In a medium-size bowl, whisk to combine the flour, cocoa powder, baking soda and salt. Add the dry ingredients to the large bowl of wet ingredients. Stir with a spatula until no dry streaks are remaining.
  4. Transfer the brownie batter to the prepared pan and smooth evenly. The batter layer will be very thin.
  5. Bake for 15 minutes in the preheated oven. Let cool to room temperature, then carefully remove from the parchment paper. Cut the pan in half so you have two 6.5×9-inch long halves.
  6. Remove the ice cream from the freezer and let thaw for about 5 minutes. Add the ice cream on top of one half of brownies, smooth as evenly as possible and top with the second half of brownies. Working quickly, move back to the freezer. Freeze for several hours or overnight.
  7. Remove from the freezer and use a sharp knife to cut into 8 bars. Serve immediately.

Brownie Ice Cream Sandwich

Products from the Recipe

Kathleen Harsh
By Kathleen Ann
Kathleen, otherwise known as Bread Over Heels, is a Chicago-based food scientist and blogger who specializes in tasty treats.

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