Brownie Cookie Ice Cream Sandwiches


I can’t wear white anymore, so I guess summer is over. And while I could not be more excited for fall, I feel the need to bid adieu to summer with a quintessentially summer treat: ice cream sandwiches.

It’s hard to go wrong with an ice cream sandwich. Even the bought ones are halfway decent. So why bother making them at home? Take away the ice cream and bought ice cream sandwiches are crap - those wet, cake/wafer hybrid cookies are gross. This begs the question: how amazing would an ice cream sandwich be if you actually gave a damn about the cookie part? I considered a riff on the Chipwich, but it’s just not the same as that perfect chocolate & vanilla union. After some serious deliberation, genius struck: brownies! These chewy, gooey cookies are pure chocolate decadence, perfect on their own or with vanilla ice cream.

Take that bought ice cream sandwiches.


Brownie Cookie Ice Cream Sandwiches
(makes 24 sandwiches)

16 ounces semisweet chocolate chips (splurge for Ghirardelli) 
4 tablespoons unsalted butter
4 eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups mini chocolate chips

Breyer's Natual Vanilla Ice Cream

  1. Place chocolate and butter in a microwavable glass bowl. In 30 second intervals, heat until completely melted.
  2. In the bowl of an electric mixer and the whisk attachment, beat the eggs and sugar until pale and thickened.
  3. Add the vanilla and salt.
  4. Fold the chocolate mixture into the egg mixture until fully incorporated.
  5. Gently fold the dry ingredients into the wet. (The "dough" will seem more like a batter)
  6. Stir in the mini chocolate chips.
  7. Refrigerate the dough for 2-3 hours or until firm and more dough-like.
  8. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  9. Using a cookie scoop or spoon, scoop the brownie dough onto prepared baking sheets.
  10. Bake cookies for 10-12 minutes or until the tops of the cookies are firm and form a brownie like crust.
  11. Allow the cookies to cool before carefully removing them from the parchment. Because it is a wetter dough, they will be more difficult to remove from the parchment.
  12. Once the cookies are completely cool, use the same scoop or spoon to scoop the ice cream between two brownie cookies.
  13. Gently press the cookies together to flatten the ice cream.
  14. Roll in sprinkles, chocolate, peanuts, whatever and enjoy!

(Inspired by the Food & Wine Chocolate Brownie Cookies recipe.)