The BEST Ice Cream Sandwich
An Ice Cream Sandwich is the perfect summer treat! I make mine with brownie cookies, caramel, fudge, and an assortment of delicious ice cream! You can't go wrong!
Servings 16
Calories 493kcal
Ingredients
Brookies
- 10 oz semi-sweet chocolate chips
- 6 tbsp unsalted butter
- 1 tsp instant espresso powder
- 2 eggs room temperature
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- 6 tbsp all-purpose flour
- 2 tbsp corn starch
- 2 tbsp unsweetened cocoa powder
- ½ tsp salt
- 1/2 tsp baking powder
- 1/2 cup mini chocolate chips
Ice Cream Sandwich Assembly
- 3 pints ice cream flavors of your choice
- 1/2 cup caramel sauce
- 1/2 cup hot fudge sauce
- sprinkles, mini chocolate chips, coconut, etc. for rolling in optional
Instructions
Brookies
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Combine chocolate chips and butter in a microwave safe container. Heat on high for 30 seconds, stir. Heat for another 15 seconds and stir again. Let the mixture sit for 1 to 2 minutes and then stir until smooth.
- Stir in the espresso powder. Let the chocolate mixture cool for 15 to 20 minutes. The mixture should be thick.
- Beat the eggs, sugar, and vanilla extract together at medium-high speed for 3 minutes.
- Turn the mixer to low and slowly add in the cooled chocolate mixture, mixing just until combined.
- Sift the flour, corn starch, cocoa powder, salt, and baking powder together in a small bowl. Stir the flour mixture into the chocolate mixture just until combined.
- Stir in the mini chocolate chips. Cover and chill for at least 45 minutes.
- Preheat the oven to 350F.
- Scoop cookie dough with a cookie scoop and form into balls by rolling in your hand. This will ensure a uniform shape for all cookies.
- Place on prepared baking sheet and bake for 12 to 14 minutes.
- Let cookies cool on baking sheet for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container for up to a 5 days.
Ice Cream Sandwich Assembly
- Match cookies up by size. Place on a baking sheet and freeze for at least 10 minutes and up to 30 minutes.
- Removed cookies from freezer and gently spread one teaspoon of caramel sauce or hot fudge topping on the bottom of each cookie.
- Scoop out ice cream and place on top of the cookie. Gently push the other cookie on top of the ice cream until it spreads to the outer edge of the cookies.
- Roll in sprinkles, mini chocolate chips, coconut, etc. if desired.
- Eat immediately or place in the freezer to firm up. Give it about 30 minutes in the freezer and then remove and wrap in plastic wrap to serve later. Good for up to 3 weeks.
Nutrition
Calories: 493kcal | Carbohydrates: 70g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 259mg | Potassium: 274mg | Fiber: 2g | Sugar: 40g | Vitamin A: 412IU | Calcium: 109mg | Iron: 2mg