Chocolate Stout Ice Cream Sandwich Recipe

Name: Chocolate Stout Ice Cream Sandwich Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 cup (2 sticks) unsalted butter; 10 ounces bittersweet chocolate, finely chopped; 3/4 cup chocolate stout beer; 1 cup granulated sugar; 3/4 cup firmly packed light brown sugar; 4 large eggs; 2 teaspoons pure vanilla extract; 1 teaspoon kosher salt; 1 1/3 cups cake flour; 1/3 cup natural cocoa powder; 1 quart ice cream (flavor of your choice)

Servings: persons

Cooking spray
1 cup (2 sticks) unsalted butter
10 ounces bittersweet chocolate, finely chopped
3/4 cup chocolate stout beer
1 cup granulated sugar
3/4 cup firmly packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1 1/3 cups cake flour
1/3 cup natural cocoa powder
1 quart ice cream (flavor of your choice)

1
Position a rack in the middle of the oven and preheat to 350 degrees F. Cover an 11-by-17-inch rimmed baking sheet with parchment and spray with cooking spray.
2
In a saucepan, melt the butter and bittersweet chocolate over low heat, stirring often, about 4 minutes.
3
Remove from the heat and whisk in the stout and both sugars.
4
Whisk in the eggs 1 at a time, beating well after each addition.
5
Whisk in the vanilla and salt.
6
Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
7
Pour onto the prepared baking sheet and spread evenly.
8
Bake until a toothpick inserted into the center comes out almost completely clean, about 10 to 15 minutes.
9
Let cool completely, then place in the freezer for 30 minutes.
10
Let a quart of your favorite ice cream soften at room temperature until its malleable.
11
Have a baking sheet ready.
12
Cut the brownies into squares.
13
Turn half of the brownie squares over (bottom-side up) and place a scoop of ice cream on each.
14
Top with another brownie square, bottom-side down.
15
Gently press together.
16
Place the sandwiches on the prepared baking sheet and freeze until firm.
17
Serve.

1788

kcal

Calories

102

Fat

197

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 12 ingredients. The key ingredients include: Cooking spray, 1 cup (2 sticks) unsalted butter, 10 ounces bittersweet chocolate, finely chopped, 3/4 cup chocolate stout beer, and more.

Yes, Chocolate Stout Ice Cream Sandwich Recipe 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!