Homemade Ice Cream Sandwiches
Homemade Ice Cream Sandwiches freezes a creamy base into a cold dessert with a smooth, scoopable texture.
About This Recipe
Homemade Ice Cream Sandwiches is about a cold, creamy texture that freezes smoothly.
Chill the base well before freezing or churning for the best scoopable finish.
Ingredients
- ✓2 cups granulated sugar
- ✓1 cup vegetable or canola oil
- ✓4 large eggs
- ✓1 Tablespoon vanilla extract
- ✓1/3 cup unsweetened cocoa powder
- ✓1 1/2 cups all-purpose flour
- ✓1 teaspoon kosher salt
- ✓1 1/2 quart ice cream ((any flavor), softened, or more if you want a thicker layer of ice cream.)
Ingredient Notes
- Cream base: A cold, well-mixed base freezes more smoothly.
- Sugar: Sugar helps flavor and scoopable texture.
- Mix-ins: Add cookies, chocolate, or fruit after the base starts to thicken.
- Freezing: Cover tightly to prevent icy edges.
Instructions
- 1
Preheat oven to 350 degrees F. Line a bakers half sheet size pan (18’’x13’’) with parchment paper (you can to spray the pan lightly with cooking spray so the parchment will stick).
- 2
Chocolate Sandwich Batter: In a mixing bowl, add sugar and oil stir until combined. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa powder and mix. Stir in salt, flour, and vanilla then stir until combined. Pour batter into prepared pan and spread into an even layer.
- 3
Bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- 4
Remove ice cream from fridge about 20 minutes before assembling.
- 5
Assemble: Lift parchment paper to remove brownies from the pan. Cut the pan of brownies in half, creating two large rectangles of equal size. Use scissors to cut the parchment paper down the middle. Spread softened ice cream over the top of one of the layers. Flip the other chocolate layer on top. Cover with palstic wrap and freeze for several house.
- 6
Cut into ice cream sandwiches. Serve and .
Katy’s Kitchen Tips
- Chill the base before freezing.
- Keep the container tightly covered.
- Let frozen ice cream soften briefly before scooping.
- Add crunchy mix-ins near the end of churning or folding.
Variations and Substitutions
- Chocolate finish: Add chocolate chips, cocoa, or shaved chocolate.
- Nutty version: Add toasted nuts if they fit the dessert.
- Fruit option: Serve with berries, banana, or citrus zest.
- Salted finish: Add a small pinch of salt to balance sweetness.
What to Serve With Homemade Ice Cream Sandwiches
Serve Homemade Ice Cream Sandwiches in chilled bowls or cones with chocolate sauce, fruit, cookies, or toasted nuts.
Storage and Reheating
Store tightly covered in the freezer to prevent icy edges.
Let it soften briefly at room temperature before scooping.
Common Mistakes to Avoid
- Warm base: A warm base freezes with larger ice crystals.
- Loose cover: Air exposure can create icy edges.
- Too many mix-ins: Too many add-ins can make scooping difficult.
- Serving straight from deep freeze: A brief softening time makes scooping cleaner.
FAQ
Can I make Homemade Ice Cream Sandwiches ahead?
Yes. Most desserts benefit from cooling or chilling time.
How should I store it?
Keep it tightly covered according to whether it is frozen, chilled, or room temperature.
Can I change the flavor?
Yes. Add compatible fruit, chocolate, nuts, spices, or extracts.
Why is the texture off?
Heat level, mixing, chilling time, or measurement changes can affect texture.
Nutrition Facts
- Calories: 498 kcal
- Carbohydrates: 60 g
- Cholesterol: 91 mg
- Fiber: 2 g
- Protein: 7 g
- Sodium: 251 mg
- Sugar: 47 g
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g