You say ice cream and we scream ‘Yes! But add brownie, please.” This homemade ice cream sandwich situation could not be easier (well, you could buy store-bought brownies). Using brownies from a box instead of cookies keeps this summer sandwich soft and easy to eat while maxing out the chocolate flavour. That’s what we’re talking about.
1 box brownie mix (any kind)
1/3 cup canola or other mild vegetable oil
2 large eggs
1 pint ice cream, any variety, softened
Preheat the oven to 350˚F.
Mix the brownie batter according to the package directions by stirring in 1/3 cup oil, 1/3 cup water and 2 eggs until smooth. Divide the batter between two parchment-lined 8×8-inch pans and bake for 15-20 minutes, until the brownies are set and the edges are starting to pull from the sides of the pan. (If you don’t have two 8×8-inch pans, bake half the batter at a time.) Cool completely, then refrigerate or freeze until firm.
When you’re ready to assemble the sandwiches, cut each pan of brownies into 9 squares. Spread a large spoonful of softened ice cream on one brownie and top with another, squishing so that the ice cream spreads to the edges. If you like, put some sprinkles into a shallow dish and dip one or more sides of the ice cream sandwiches in them to coat.
Serve immediately, return to the pan or wrap individually in plastic wrap and return to the freezer until you’re ready for them. Makes 9 ice cream sandwiches.
* Thanks to Life Made Delicious for helping bring this post to life!
Originally published in July 2018.