Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches

Recipe by Alice Medrich

Home-made—and endlessly customizable—ice cream sandwiches start with Renewal Mill Dark Chocolate Brownie Mix. Just mix brownies as directed and bake in an extra big pan. Follow the directions below for assembly. Happy holidays!


Brownie Ice Cream Sandwiches

Makes 12 sandwiches.


  • 1 Renewal Mill Dark Chocolate Brownie Mix
  • Oil and water as called for on the package 
  • 3-4 cups (1 quart or less) ice cream
  • About 1 cup coarsely chopped toasted almonds, optional
  • A 9x13=inch metal or foil baking pan


Heat the oven to 350F with a rack in the lower third. Line the bottom and sides of the pan with foil as follows: turn the pan upside-down and smooth an 18-inch sheet of foil over the pan and down the sides, creasing and folding the corners as though you were wrapping a gift. Slip the foil off the back of the pan and fit it inside the pan. 

Mix the batter according to the instructions on the package.

Spread batter evenly in the pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out slightly chocolate-stained but not gooey. Set the pan on a rack to cool. When cool, use your fingers to press any raised brownie edges down to level them with the rest of the brownie. Cover and put the pan in the freezer for at least 2 hours, or until needed. 

To fill the brownie: transfer ice cream from freezer to fridge for 15-20 minutes. It should be just slightly softened but still firm. Remove the frozen brownie sheet from the pan by lifting the edges of the foil. Flip the brownie and peel off the foil. Cut the brownie in half.

Center one half brownie, up-side-down, on a fresh sheet of foil. Cover with scoops of ice cream, pressing with the back of the scoop to make a thick even layer of ice cream right up to the edges of the brownie. Place the second brownie half, right side up., atop the ice cream. Cover with foil and press with the bottom of a pan to level and compact the ice cream filling. Use a table knife to tidy the edges of the ice cream. Wrap the brownie/ice cream slab in foil and return it to the freezer for at least 4 hours, or overnight. 


Transfer the frozen slab to a cutting board. Use a large sharp knife to cut 12 rectangular sandwiches, dipping the knife in hot water and wiping it clean between cuts. Quickly press the edges of each sandwich in crushed candy, if desired. Return sandwiches to the freezer in a covered container. Keep frozen. Remove sandwiches from the freezer 5-10 minutes before serving. 

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