Indulge in the ultimate dessert fusion with these Brownie Ice Cream Sandwich Bars, where rich, fudgy brownies meet creamy, dreamy ice cream. Each bite offers a perfect harmony of textures—crispy edges, soft centers, and velvety coldness that melts in your mouth. With just an hour from start to finish, this treat is surprisingly simple to create yet feels decadently special. The deep chocolate flavor of the brownies pairs beautifully with your favorite ice cream, making it a customizable delight for any occasion. Whether you’re hosting a gathering or treating yourself, these bars are guaranteed to impress and satisfy every sweet tooth.
What makes these bars truly irresistible is their versatility and crowd-pleasing appeal. You can experiment with different ice cream flavors—classic vanilla, salted caramel, or even mint chocolate chip—to suit your mood. The contrast between the warm, chewy brownie and the cool, smooth ice cream creates a sensory experience that’s both comforting and exciting. Perfect for summer picnics or cozy nights in, this recipe is a delightful way to elevate dessert time. In just 30 minutes of prep and 30 minutes of baking, you’ll have a show-stopping treat that’s as fun to make as it is to eat.
Ingredients for Brownie Ice Cream Sandwich Bar
- 1¼ cups (10oz/285g) all-purpose flour, sifted
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder, sifted
- 11 ounces (310g) dark chocolate, coarsely chopped
- 1 cup (8oz/225g) unsalted butter, cut into 1-inch pieces
- 1½ cups (12oz/340g) granulated sugar
- ½ cup (4oz/112g) packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
- Good Quality Vanilla Ice Cream (as needed)
- 1 cup (8oz/225g) almonds, toasted and chopped (optional)
- Chocolate Shell for Sandwiches:
- 1 cup (8oz/225g) melted coconut oil
- 3 cups (1½lbs/775g) good quality chocolate (72% cocoa solids)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter the sides and bottom of a 9×13-inch pan and line it with parchment paper.
- In a medium bowl, sift together the flour, salt, and cocoa powder. Set aside.
- In a large bowl, combine the chocolate and butter. Melt gently in the microwave or over a saucepan of simmering water, stirring occasionally, until smooth. Remove from heat and let cool slightly.
- Add the sugars to the chocolate mixture and whisk until fully combined. The mixture should be at room temperature.
- In a separate jug, whisk together the eggs and vanilla. Gradually add the egg mixture to the chocolate mixture, whisking until combined. Avoid overbeating to prevent cakey brownies.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold until just a bit of flour is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through.
- Let the brownies cool completely, then lift them out of the pan using the parchment paper. Store in an airtight container if not using immediately.
- To assemble: Cut the brownie in half lengthwise. Spread ice cream on one half, drizzle with salted caramel sauce, and top with the other half. Freeze for 3-4 hours or overnight until firm.
- Cut the large sandwich into smaller pieces (e.g., 2″x3″). Return to the freezer.
- For the chocolate shell, melt the chocolate and coconut oil in the microwave in 30-second intervals until smooth.
- Place a brownie sandwich on a wire rack, insert a popsicle stick, and spoon chocolate over it. Spread quickly to cover gaps, as the chocolate sets fast. Sprinkle with chopped almonds while wet. Freeze and repeat with remaining sandwiches.
- Store the bars in a container, separating them with parchment paper. Enjoy straight from the freezer!
Creative Topping Ideas for Your Brownie Ice Cream Sandwich Bar
Take your brownie ice cream sandwich bar to the next level with these fun toppings! Try drizzling melted peanut butter or Nutella over the ice cream layer for a rich twist. For a crunchy texture, sprinkle crushed pretzels, toffee bits, or mini chocolate chips. If you’re feeling adventurous, add a sprinkle of sea salt or a dusting of powdered sugar for a sweet-and-savory contrast. Pro tip: Let your creativity shine by mixing and matching toppings to suit your taste!
Perfect Pairings: Serving Suggestions
These brownie ice cream sandwich bars are a showstopper on their own, but they pair beautifully with a hot cup of coffee or a glass of cold milk. For a dessert platter, serve them alongside fresh berries or a dollop of whipped cream. Hosting a party? Arrange the bars on a decorative tray and let guests customize their own with extra toppings like caramel sauce, sprinkles, or crushed cookies.
Storage Tips for Maximum Freshness
To keep your brownie ice cream sandwich bars fresh and delicious, store them in an airtight container in the freezer. Separate layers with parchment paper to prevent sticking. They’ll stay perfect for up to 2 weeks—though they’ll likely disappear much sooner! Quick tip: Let the bars sit at room temperature for 5 minutes before serving for the best texture.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought brownies or ice cream to speed up the process. If you’re making everything from scratch, prepare the brownies a day ahead and freeze them until you’re ready to assemble. For the chocolate shell: Melt the chocolate and coconut oil in advance and reheat gently when needed. These small tweaks can save you precious minutes without sacrificing flavor!
Equipment Essentials for Success
Having the right tools makes this recipe a breeze. A 9×13-inch baking pan is a must for the brownies, and parchment paper ensures easy removal. Use a sturdy rubber spatula for folding the batter and a wire rack for coating the sandwiches with chocolate. Don’t forget popsicle sticks—they add a fun, handheld touch to your bars!
Brownie Ice Cream Sandwich Bar
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour, sifted
- 1 teaspoon salt
- 2 tablespoons dark unsweetened cocoa powder, sifted
Wet Ingredients
- 11 ounces dark chocolate, coarsely chopped
- 1 cup unsalted butter, cut into 1-inch pieces
- 1½ cups granulated sugar
- ½ cup packed light brown sugar
- 5 eggs, at room temperature
- 2 teaspoons vanilla extract
For Assembly
- Good Quality Vanilla Ice-cream
- 1 cup Almonds, toasted and chopped optional
- 1 cup melted coconut oil
- 3 cups good quality chocolate (72% cocoa solids)
Instructions
- Preheat the oven to 350oF (180oC). Butter the sides and bottom of a 9×13-inch and line the pan with parchment paper
- In a medium bowl, sift the flour, salt, and cocoa powder together and set aside
- Put the chocolate and butter in a large bowl and melt gently in the microwave or set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Remove from the heat and set aside to cool a little.
- Add the sugars. Whisk until completely combined. The mixture should be room temperature.
- Whisk the eggs and vanilla in a jug together. Add a little of the eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
- Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.
- Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes (just 30, no more no less 🙂 Rotate the pan halfway through the baking time.
- Let the brownies cool completely, then lift them out of the pan using the parchment paper.
- Store at room temperature in an airtight container if not using immediately for the sandwiches
- To Assemble your Brownie Sandwich Bar:Remove brownie from the pan, and cut in half length ways. Spread ice cream on one half. Drizzle over your salted caramel sauce and top with the other half. Freeze for 3-4 hours until firm or over night.
- Cut the large ice cream sandwich into smaller sandwiches (I did 2″x3″) and put back in freezer until needed.
- Melt the chocolate with the oil in the microwave in 30 second intervals, until chocolate is smooth.
- On a wire rack place a brownie and insert a wooden popsicle stick.
- Spoon chocolate over a brownie sandwich. Use a spoon to spread the chocolate on the sides if you see gaps, work quickly s the chocolate sets fast. Sprinkle over your chopped roasted almonds while the chocolate is still wet. Pop back in the freezer and repeat the coating process with the rest of the brownies.
- Store your Brownie Bars in a container. Seperate bars with parcment paper.
- Enjoy at your leisure because they won’t go bad in the freezer!!!
