Beat the summertime heat with our Brownie Ice Cream Sandwiches! Each delicious bite brings rich, fudgy brownies surrounding creamy ice cream, offering a perfect combination of cool and sweet. Savor this sweet treat and watch the heat fade away.
Directions
Preheat the oven to 350°F.
Line two, 8-inch, square baking pans with parchment paper, allowing 2 to 3 inches to extend over sides.
Spray the parchment paper with cooking spray.
Prepare the brownie batter according to the package directions and stir in the vanilla until just combined.
Divide the batter evenly among the prepared pans, and, using a small spatula, spread into an even layer.
Bake both pans, side by side, until a toothpick, inserted in center, comes out with a few moist crumbs, 18 to 20 minutes.
Let the brownie cool in the pans on a wire rack, about 10 minutes.
Place the brownies in the pans into the freezer, uncovered.
Leave them in the freezer until they are completely cold, at least 20 minutes or up to 1 hour.
Once the brownies are cold, work quickly to spread the ice cream in an even layer over the top of one brownie pan.
Remove the brownie square from the second pan, using excess parchment paper as handles, and reserving parchment paper.
Place the brownie square onto the ice-cream layer, top side up, and pressing gently to seal.
Cover the top side of the brownie square with the reserved parchment paper.
Place the empty square brownie pan on top of assembled ice cream sandwich stack to weigh sandwich down.
Freeze the brownie ice cream sandwiches until they are firm, about 1 hour.
Run butter knife around edges to loosen ice cream sandwich stack.
Remove the ice cream sandwich from the pan and place on a cutting board, using excess parchment paper as handles.
Using a sharp knife, cut the ice cream sandwiches into 2 1/2-inch squares.
Roll exposed edges of ice cream in sprinkles, if desired.
Serve immediately, or store in an airtight container in the freezer up to 2 months.
