Brownie Cookie Ice Cream Sandwiches Recipe

Name: Brownie Cookie Ice Cream Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 oz semi sweet chocolate, chopped; 4 tbsp unsalted butter; 4 large eggs; 1 1/2 cup granulated sugar; 1 tsp vanilla extact; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup all-purpose flour; 6 oz semi sweet chocolate chips; 1 tsp vanilla extract; 2 quart vanilla ice cream; 2 cup toasted coconut, recipe below; 1 1/2 cup sprinkles

Servings: persons

16 oz semi sweet chocolate, chopped
4 tbsp unsalted butter
4 large eggs
1 1/2 cup granulated sugar
1 tsp vanilla extact
1/2 tsp baking powder
1/4 tsp salt
1/2 cup all-purpose flour
6 oz semi sweet chocolate chips
1 tsp vanilla extract
2 quart vanilla ice cream
2 cup toasted coconut, recipe below
1 1/2 cup sprinkles

1
In a double boiler or a heat proof bowl set over a saucepan of simmering water, stirring a few times, melt the chocolate and butter just until smooth., remove from heat, set aside.
2
In a large bowl beat eggs, salt and sugar until thick and pale, about 3 to 5 minutes.Beat in vanilla extract and salt.
3
Fold in melted chocolate/butter mixture..
4
Fold in flour and baking powder, then the chocolate chips.
5
Cover dough and refrigerate until cold, about 2 hours.
6
Preheat oven to 350.
7
Line baking sheets with parchment paper.
8
Working in batches, scoop 2 tablespoon mounds of dough and place two inches apart on baking sheet, bake about 10 minutes until cookies are dry around edges and cracked on top.
9
Cool on cookie sheet 10 minutes before moving to a baking rack to cool completely before making ice cream sandwiches.
10
To make ice cream sandwiches, put some vanilla ice cream on bottom of one cookie, top with another cookie and press lightly to make a sandwich.
11
Roll edges in toasted coconut for half of sandwiches and sprinkles for the other half.
12
Other options for rolling edges are chopped nuts, mini m&m's, or mini chocolate chips.
13
They can be left plain as well!
14
Wrap each finished ice cream in plastic wrap, keep frozen.

1591

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 oz semi sweet chocolate, chopped, 4 tbsp unsalted butter, 4 large eggs, 1 1/2 cup granulated sugar, and more.

Yes, Brownie Cookie Ice Cream Sandwiches falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Brownie Cookie Ice Cream Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions