Brownie Ice Cream Sandwiches
Wondering how to make homemade ice cream sandwiches? This recipe for brownie ice cream sandwiches includes peanut butter ice cream, but can be swapped for your favorite ice cream flavor!
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This homemade ice cream sandwich recipe might just be your new favorite summer treat. These brownie ice cream sandwiches are great with this homemade peanut butter ice cream and topped with hot fudge.
These can also be made as brownie sundaes, topped with hot fudge, peanut butter cups, whipped cream and a cherry.
Here are the simple steps to making these fun, delicious brownie ice cream sandwiches.
What brownies are best for ice cream sandwiches?
This homemade brownie recipe, made in a 9×13″ pan renders a thinner, more chewy brownie. This is ideal for making an ice cream sandwich. A fudgy brownie is delicious in itself, but might not hold up well with ice cream for a sandwich.
Do I have to use vanilla ice cream for ice cream sandwiches?
No. This recipe actually includes homemade peanut butter ice cream, which goes wonderfully with the chocolate flavors of the brownies.
This Peanut Butter Fudge Ice Cream is more like a frozen custard, as its consistency is the ultimate in creamy deliciousness! The ice cream is then studded with mini Reese’s Peanut Butter cups, and more peanut butter.
A thick layer of hot fudge sauce is added in the middle of the ice cream to create a fudgy ripple.
Can I make ice cream sandwiches in advance?
Yes! These brownie ice cream sandwiches can be made in advance, especially if you are having a party or enjoying with friends and family. Simply assemble the brownies and ice cream, and store in the freezer, as individual servings.
If freezing overnight, it’s recommended to wrap each ice cream sandwich in plastic wrap. This will ensure the brownies don’t dry out.
If you loved this homemade ice cream sandwiches recipe, check out some of my other ice cream treats:
Peanut Butter Brownie Ice Cream Cake
Strawberry Ice Cream Cake Recipe
Love Brownie Ice Cream Sandwiches? Check out some of my most popular brownie recipes:
Triple Chocolate Fudge Brownies
Chocolate Peanut Butter Brownies
Here’s how these magnificent homemade ice cream sandwiches come together:
Peanut Butter Fudge Ice Cream Sandwiches
A rich, thick, ultra creamy peanut butter ice cream is studded with Reese's Peanut Butter cups, and a think layer of hot fudge. The ice cream is then topped with more hot fudge, and sandwiched between two fudgy brownies. It doesn't get much better than this!
Ingredients
Peanut Butter Ice Cream:
- 1 1/3 c. heavy cream
- 1 c. creamy peanut butter
- 1/2 c. crunchy peanut butter
- 1 c. whole milk
- 1 c. sugar
- 5 egg yolks
- 2 tsp. vanilla
- 1/2 c. hot fudge sauce (like Smuckers), plus more for individual sandwiches
- 1/2 c. Reese's Peanut Butter Cup Mini's (cut into halves)
Brownies:
- 1/2 c. butter (1 stick)
- 3 oz. (3/4 bar) of bittersweet dark baking chocolate (60% cocao)
- 1 c. sugar
- 2 eggs
- 3/4 c. flour
- 1 tsp. vanilla
- 1/4 tsp. baking powder
- 1/8 tsp. salt
Instructions
- For Ice Cream: In a saucepan bring milk and cream to a low simmer. In a separate bowl, whisk the egg yolks and sugar. Add some of the hot milk mixture to the eggs while continually whisking. Gradually pour all of the hot milk into the eggs. Add back to the saucepan over medium low heat. Add the creamy peanut butter, while continually stirring until the mixture becomes thick. Remove from heat and stir in the vanilla. Pour through a fine mesh sieve and into a bowl. Refrigerate the custard until cool.
- Using an ice cream maker, pour the chilled custard into the ice cream maker (use according to machine instructions.) I churned my ice cream for about 20 minutes. After about 15 minutes I slowly added spoodfuls of the chunky peanut butter until completely incorporated. Lastly, just before done, I added the peanut butter cups. The ice cream will be very thick, but still soft.
- Layer half of the ice cream into a pan or container. Spread the hot fudge sauce in an even layer, and then top the hot fudge with the remaining ice cream. Freeze for at least two hours, or until frozen and set.
- For the Brownies: Preheat oven to 350 degrees. Line a 9x13" pan with foil, with foil going over the edges and spray the foil with non-stick baking spray. Set pan aside. In a microwave safe bowl, heat butter and chocolate in 30 second increments until fully melted, stirring after each time. Whisk in the sugar, and add the eggs one at a time stirring after each. Stir in the vanilla. Combine flour, baking powder and salt, and gradually add the dry ingredients to the wet, stirring until smooth. Pour the batter into the prepared pan, and bake for 18-20 minutes or until a toothpick inserted comes out clean and free of crumbs. Once done baking, let brownies cool completely. Lift the foil out of the pan, and cut the brownies into 12 even squares.
- Assembling the sandwiches: On top of a brownie square, add a generous scoop of the ice cream, top with additional hot fudge sauce, if desired, and top with a second brownie. Enjoy!!
The brownie recipe was adapted from the Chewy Brownie recipe from the June 2014 issue of Southern Living Magazine.
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