Brownie Ice Cream Sandwiches

If there’s a bigger treat than homemade ice cream sandwiches, we haven’t found it. Our version is made with rich, sweet brownie-like cookies — and when you put them on either side of your favorite ice cream, you have a custom dessert that’s darn near divine.

How To:

1. To make the brownies: preheat the oven to 350ºF. Line 2 sheet pans with parchment paper. Trace the bottom of a square 8x8” cake pan onto a piece of parchment paper, cut it out, and set it aside.
2. In a stand mixer fitted with a paddle attachment or a large mixing bowl, cream the butter, brown sugar, salt, and baking soda on medium speed until light and fluffy, 5 minutes. Add the yolks 1 at a time, beating between each addition until combined.
3. Sift the flour and cocoa powder into the bowl and mix on low speed. Slowly pour in the hot water, increase the speed to medium, and mix to form a smooth paste.
4. Transfer half of the batter to the center of each sheet pan. Use an offset spatula or the back of a spoon to spread the batter evenly into approximate 9x9” squares.
5. Bake for 6 to 8 minutes or until the brownies are puffed yet soft to the touch. Let cool on the sheet pan to room temperature, about 1 hour. At this point you can poke holes in the top of the brownies to mimic store-bought ice cream sandwiches.
6. Carefully transfer one brownie and its parchment paper to a cutting board. Place the 8x8” parchment paper square on top of the brownie, and using a small knife, cut out the brownie, leaving the parchment paper attached. Repeat with the second brownie.
7. Carefully wrap the brownies and parchment paper in plastic wrap and freeze on a flat surface for 1 hour and up to 1 month.
8. To assemble the ice cream sandwiches, remove the ice cream from the freezer and let it warm up on the counter until soft, 15 to 20 minutes.
9. Line the 8x8” baking pan with parchment paper, so the bottom and sides of the pan are covered.
10. Unwrap the frozen brownies and carefully peel them off the parchment paper. Place 1 brownie upside down inside the baking pan. Scoop the softened ice cream on top of the brownie. Gently smooth it into an even layer and to the edges of the pan.
11. Carefully peel the parchment off of the second brownie and place it right side up on top of the ice cream. Gently press down on the brownie to secure it to the ice cream. Wrap the pan tightly in plastic wrap and freeze for 3 hours and up to overnight.
12. Remove the ice cream sandwich from the freezer and use the parchment paper to lift it out of the pan. Trim the edges and cut it into 8 rectangles. Serve the ice cream sandwiches immediately, or wrap them in parchment paper and store them in an airtight container in the freezer for up to 3 months.

Recipe adapted from: “BraveTart” by Stella Parks