Chocolate Brownie Ice Cream Sandwiches
Looking to impress with something nostalgic, decadent, and downright irresistible? These chocolate brownie ice cream sandwiches are the ultimate dinner party dessert—but easy enough to make ahead at home with no fancy equipment. Think rich, fudgy brownie layers sandwiched around a silky no-churn vanilla ice cream, finished with a glossy chocolate dip for that wow-factor finish.
Ingredients
Makes approx. 12 ice cream sandwiches
For the Brownie Layers (make x2 for sandwiching)
300g brown sugar
3 large eggs
200g unsalted butter
200g dark chocolate, chopped
2 tsp vanilla extract
125g plain flour
For the No-Churn Ice Cream
600ml thickened cream (chilled)
1 x 395g can sweetened condensed milk
2 tsp vanilla bean paste (or extract)
Optional Finish – Chocolate Dip
500g tempered chocolate (your choice of milk, dark, white or I used ruby)
Method
1. Prepare the Brownie Layers
You’ll need two brownie layers, so double the recipe or bake the batter in two rectangular trays (approx. 23cm x 33cm each).
Preheat the oven to 160°C fan (180°C conventional). Grease and line two rectangular baking tins with baking paper.
In a stand mixer or mixing bowl, beat the brown sugar, eggs, and vanilla for 5 minutes, or until pale and fluffy.
Meanwhile, melt the butter and chopped chocolate in a heatproof bowl over a pot of gently simmering water. Stir until smooth. Let cool slightly.
Fold the melted chocolate into the egg mixture gently, keeping as much air in the batter as possible.
Sift in the flour and fold again just until combined. Avoid overmixing.
Divide the batter evenly between the two tins. Smooth the surface and bake for 20–25 minutes, or until a skewer comes out with a few moist crumbs.
Let the brownie layers cool completely in their tins. For best results, chill them in the fridge before assembling.
2. Make the No-Churn Vanilla Ice Cream
In a large, chilled bowl, beat the cream, condensed milk, and vanilla using a stand mixer or hand beaters until stiff peaks form.
Set aside in the fridge while you prepare to assemble.
3. Assemble the Sandwiches
Line a rectangular baking tin (ideally the same size as your brownie trays) with baking paper.
Place one chilled brownie layer in the base of the tray.
Spread the whipped ice cream mixture evenly over the top.
Gently place the second brownie layer over the ice cream. Press lightly to secure.
Cover and freeze for at least 6 hours, ideally overnight, to firm up completely.
4. Slice and Finish
Once frozen solid, lift out of the tray using the baking paper. Trim the edges for clean sides if desired, then slice into rectangles or squares using a hot knife (dip the blade in hot water and dry before each cut).
Optional Glow-Up: Dip one end or half of each sandwich in tempered chocolate and let set on baking paper. This adds a beautiful gloss and a satisfying crack when you bite in.
Top Tips
Cold is key: Brownie and ice cream layers must be well chilled before assembly to prevent melting and mess.
Use a ruler: For even, neat slices, measure before cutting and mark the top with a knife.
Flavour twist: Add espresso powder to the brownie or swirl fruit compote through the ice cream for a flavour upgrade.
Don’t skip tempering: If you’re dipping in chocolate, tempering is essential for that glossy, snappy finish.
Make ahead: These can be stored in the freezer for up to 2 weeks—just wrap tightly in baking paper and pop into a container.
This is one of those desserts that hits every note: texture, temperature, richness, and a bit of theatre. Whether served at the end of a dinner party or pulled from the freezer for a quiet treat, these brownie ice cream sandwiches never disappoint.