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Brownie Cookie Dough Ice Cream Sandwiches Recipe

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4 from 2 reviews

These Brownie Cookie Dough Ice Cream Sandwiches combine a rich, fudgy brownie base with a fluffy, sweet cookie dough layer and creamy vanilla ice cream in the middle. Perfectly balanced with a hint of flakey sea salt, this no-bake frozen treat is ideal for a refreshing dessert that is easy to prepare ahead and sure to impress.

Ingredients

Brownie Layer

  • ⅔ cups (86g) all-purpose flour
  • 5 tablespoons (36g) natural unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (112g) unsalted butter, melted
  • 1 cup (207g) sugar
  • 1 large egg
  • 1 egg yolk
  • 1 ½ teaspoons vanilla extract

Cookie Dough Layer

  • ½ cup (112g) unsalted butter, room temperature
  • ¼ cup (60ml) vegetable oil
  • 1 ¾ cups (393g) light brown sugar
  • 1 tablespoon vanilla extract
  • ½ cup plus 2 tablespoons (150ml) corn syrup
  • 1 ½ cups (195g) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup (169g) mini chocolate chips
  • 3 tablespoons sprinkles (recommend jimmies)
  • Flakey sea salt (for topping)

Other

  • 1.5 quart container vanilla ice cream (preferably Tillamook Vanilla Bean)

Instructions

  1. Prepare the Brownie Layer: Grease a 9×13-inch cake pan with non-stick spray and line with parchment paper that extends over the long sides. Preheat the oven to 350°F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  2. Mix Wet Ingredients for Brownie: In a large bowl, combine melted butter and sugar. Whisk well and allow to cool slightly to avoid cooking the eggs. Add the egg, egg yolk, and vanilla extract, whisking until smooth.
  3. Combine and Bake Brownie: Fold the dry ingredients into the wet mixture. Pour the batter evenly into the prepared pan and spread flat. Bake for 12-15 minutes, checking doneness by a toothpick: it should come out with moist crumbs. The brownie will be thin. Let cool 15-20 minutes, then place in the freezer to freeze for about 1 hour.
  4. Prepare the Cookie Dough Layer: Grease another 9×13-inch pan with non-stick spray and line with clear wrap, covering bottom and sides with some overhang for easy removal.
  5. Mix Wet Ingredients for Cookie Dough: In a large mixer bowl, beat room temperature butter, vegetable oil, brown sugar, and vanilla extract on medium speed until fluffy and lighter in color (2-3 minutes). Add corn syrup and mix until combined.
  6. Add Dry Ingredients and Mix Dough: Incorporate flour and salt, mixing until just combined. The dough will be thin and fluffy. Fold in mini chocolate chips and sprinkles gently.
  7. Freeze Cookie Dough: Spread the cookie dough evenly into the prepared pan. Sprinkle extra chocolate chips, sprinkles, and some flakey sea salt on top. Freeze for about 1 hour until firm.
  8. Assemble Sandwich Base: Remove the frozen brownie layer from its pan and place back into a clean, greased, and wrap-lined 9×13-inch pan. Freeze until ready to assemble.
  9. Prepare Ice Cream Layer: Scoop vanilla ice cream into a large bowl and let it soften for 5-10 minutes until smooth and creamy but not melted. Stir to soften evenly.
  10. Layer Ice Cream on Brownie: Spread the softened ice cream evenly over the brownie layer in the pan. Return the pan to the freezer immediately.
  11. Add Cookie Dough Layer: Loosen the frozen cookie dough slab from its pan and quickly place on top of the ice cream layer on the brownie. Press gently to level the ice cream and remove any gaps.
  12. Freeze Fully: Return assembled layers to the freezer for 2-3 hours until completely firm.
  13. Serve: Cut into sandwiches about 1 ¾ inches wide and 4 inches long to make approximately 14 sandwiches. For smaller servings, cut into thirds for 21 total sandwiches.
  14. Storage: Wrap leftover sandwiches individually in clear wrap and freeze. They are best enjoyed within 2-3 months and can be eaten slightly softened or straight from the freezer.

Notes

  • Use parchment paper and clear wrap with overhang to easily remove dessert layers from pans.
  • Ensure ice cream is softened but not melting when spreading to avoid soggy brownies.
  • Freeze each layer thoroughly before assembly for best texture and handling.
  • Wrap and store individually to maintain freshness and prevent freezer burn.
  • This recipe makes about 14 large sandwiches or up to 21 smaller ones.
  • Leftovers are best eaten within 2-3 months for optimal taste and texture.
  • If you only have one pan, freeze the brownie in the pan, then transfer out to freeze separately while using the pan for cookie dough preparation.

Find it online: https://lauracooks.com/brownie-cookie-dough-ice-cream-sandwiches-recipe/