Peanut Butter Brownie Ice Cream Sandwiches

Peanut butter and chocolate... ice cream and brownies... it all comes together in this peanut butter brownie ice cream sandwich!

Jump to Recipe (or scroll for photos and riveting information...)
Advertisement - Continue Below
A stack of two peanut butter brownie ice cream sandwiches on a plate with colorful napkins below.

How to Make Brownie Ice Cream Sandwiches

It’s not hard. It just takes a little time to make peanut butter brownie ice cream sandwiches. First you need to make the peanut butter ice cream. Then, you need to make a huge, thin brownie. When the ice cream has chilled well and the brownie is completely cool, you sandwich them together and patiently wait for them to refreeze before cutting and serving to very happy people. 

Advertisement - Continue Below
A wooden handled ice cream scoop scooping peanut butter swirl ice cream.

The Ice Cream

If you’re reading this recipe, chances are you have an ice cream maker (or at least would like to have an ice cream maker). And if you have an ice cream maker, you probably know that you need to do this step of the dessert well in advance so that the ice cream has a chance to chill. This recipe calls for peanut butter swirl ice cream, but you could use any flavor that you wanted to pair with a delicious brownie. If you don’t have an ice cream maker, you could also buy the ice cream for this recipe. It’s not quite as much fun as making your own, but it is probably easier and skips this step.

Advertisement - Continue Below
A sheet pan with chocolate brownie and a red and white striped towel.

The Brownie

The brownie for these ice cream sandwiches is your basic brownie recipe, but spread out and baked in a very large 13″ x 18″ sheet pan. Bake the brownie until it has set but is still a little soft in the center. Let it cool completely in the pan. Then, carefully (so you don’t damage your pan) cut the brownie in half and turn both halves out onto a cutting board. I like the look of the top of the brownie, but you can decide to expose whichever side you like best. Then, get to work on building your sandwiches.

Advertisement - Continue Below
A hand spreading peanut butter swirl ice cream on one half of a sheet pan brownie.

How to Build Ice Cream Sandwiches

The only trick to building ice cream sandwiches is to let the ice cream get to the right, spreadable temperature… and then work quickly. There’s a fine line between too hard and just right, and then another fine line between spreadable and melting fast. While your ice cream is coming to that right temperature, Place a large piece of foil on the countertop and line it with an equally large piece of plastic wrap. This is to wrap up the large ice cream sandwich. Then, spread the ice cream all the way to the edges of one half of the brownie and top with the other half. Transfer the large ice cream sandwich to your plastic and foil sheets, wrap it up and transfer it to the freezer for at least two hours. 

Advertisement - Continue Below
Four images showing a large peanut butter brownie being cut into sandwich sizes.

Ice Cream Sandwich Sizes

When it comes to cutting your ice cream sandwiches, you have options.  You can make them long and rectangular, or you could cut those long rectangles in half, making cute small squares. I like the square size because with two pieces of brownie on either side of the ice cream, these ice cream sandwiches are a good sized sweet treat. The small squares also seem to me to be just the right size to eat in warm weather, not melting too much before you’re finished. You can always have two… (just sayin’).

 

 

Advertisement - Continue Below
Hands holding a parchment paper wrapped ice cream sandwich.

How to Store Ice Cream Sandwiches

If you’re storing these ice cream sandwiches, even for 15 minutes, wrap them individually in parchment paper and then place them back into the freezer in a baking pan. If you’re storing them for longer periods of time, transfer the parchment-wrapped sandwiches to a sealable plastic bag to keep them fresh. Always let the sandwiches warm at room temperature for 5 minutes or so before digging in… but not much longer!

Advertisement - Continue Below
Looking down on a cutting board with peanut butter brownie ice cream sandwiches.

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How To Measure Ingredients Properly

Measuring properly can make or break a recipe and there is a right way and a wrong way to measure....View Technique

Advertisement - Continue Below

Peanut Butter Brownie Ice Cream Sandwiches

  • Prep Time: 30 m
  • Cook Time: 20 m
  • Freezing Time: 4 h
  • Total Time: 4 h 50 m
  • Servings:
    24
    ice cream sandwiches

Ingredients

  • 6 cups peanut butter swirl ice cream
  • ½ cup butter
  • 16- ounce semi-sweet chocolate chips
  • 4 eggs
  • 2 cups sugar
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder

Instructions

  1. Pre-heat the oven to 350°F. Grease a large 18-inch x 13-inch sheet pan with butter.
  2. Melt the butter and chocolate together in a double boiler, or carefully in the microwave, stirring regularly. Set aside to cool.
  3. In a bowl, combine the flour, salt and baking powder.
  4. In a separate bowl, beat the eggs and sugar together with an electric mixer, until it reaches the ribbon stage. Drizzle in the cooled chocolate mixture. Stir in the flour mixture just until combined, do not over mix. Spread the batter evenly into the greased sheet pan.
  5. Bake the brownies for 17 to 20 minutes until the batter is set but still soft. Transfer the sheet pan to a cooling rack and let it cool for 5 minutes. Cut the brownie in half crosswise and let it cool completely in the pan and then transfer the two large pieces of brownie to a large piece of parchment paper.

  6. Let the ice cream sit on the counter for about 20 minutes so it softens slightly, but does not start to melt.

  7. Spread the softened ice cream evenly over one half of the brownie. Top with the other half of the brownie and push down firmly. Wrap in plastic and freeze for 2 hours.

  8. Remove the large ice cream sandwich from the freezer and cut it into 12 rectangles or 24 squares. Place the ice cream sandwiches in a plastic container with pieces of parchment paper in between each layer or wrap each sandwich individually in parchment paper. Tape each one shut or wrap again in plastic wrap.
  9. Freeze for at least 4 hours before serving.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Leave a Reply

Your email address will not be published.