I love fudgy brownies that are so rich that you just want to wash them down with a glass of milk.
No milk needed here. There’s cookie dough ice cream instead.
I used one of my favorite brownie recipes because I knew it would make the perfect ‘bread’ for this sandwich.
The brownies are soft, ultra fudgy, supremely moist, and they stayed pliable and didn’t freeze rock solid.
They’re like biting into a classic ice cream sandwich, but instead of the traditional thin and skimpy chocolate cookies in most ice cream sandwiches, here you’ve got a rich chocolaty brownie with tooth-sinking thickness and density.
The brownies are fast and easy, come together in one bowl with a whisk, and you don’t even need to melt chocolate. Just stir in some cocoa powder. They’re as fast as using a boxed mix, but taste far superior because they’re so fudgy.
I used Dreyer’s Slow Churned Ice Cream with Half the Fat in Cookie Dough flavor. When you start with wholesome ingredients and churn them together slowly, you get ridiculously rich and creamy ice cream, but with half the fat and 1/3 fewer calories than regular ice cream.
I like this better-for-you option without having to compromise on the taste.
I was going to use their Limited Edition Pumpkin Ice Cream that’ll be in stores by September 15th, but it wasn’t in stores in San Diego yet.
I guess I’ll just have to remake the sandwiches when that flavor comes out. Darn, I hate it when that happens.
Not the the cookie dough flavor was too shabby. It’s so nice and creamy, and the little cookie dough nuggets are my favorite part.
Rather than pilfer out all the cookie dough pieces from the carton which I’ve been known to do, I decided to add extra.
I made a batch of my Raw Vegan Chocolate Chip Cookie Dough Balls (gluten-free) and tossed them in.
The more cookie dough, the merrier.
My husband is a major ice cream lover and took a look at the ice cream sandwiches and said, “They’re huge! There’s no way I can finish one of those things.”
And within 5 minutes, he ate the whole thing. My 6-year old did some pretty good damage, too.
It was, of course, the hottest day of the year that I made and photographed these.
95F at the coast in San Diego, and we only get a few days a year like this.
Embrace the melty. The hot weather made these disappear in no time and taste just that much better.
Holiday weekends are made for ice cream sandwiches.
FUDGY BROWNIE COOKIE DOUGH ICE CREAM SANDWICHES
Cookie dough ice cream is flanked between two rich and fudgy brownies, creating an enhanced and more decadent version of a classic ice cream sandwich. The brownies come together with one bowl and a whisk in minutes, and are as easy as using a boxed mix, yet taste far superior. The ice cream is smooth and creamy, and full of cookie dough nuggets. If you’re a total cookie dough fanatic, optionally make a batch of Raw Vegan Cookie Dough Balls and sprinkle them in. The more cookie dough, the merrier. These sandwiches are sure to please any ice cream, brownie, or cookie dough lover.
YIELD: 6 extra-large ice cream sandwiches
PREP TIME: 15 minutes
COOK TIME: about 23 mintues
TOTAL TIME: at least 4+ hours, chilling time
10 tablespoons unsalted butter (1 1/4 sticks), melted
2 large eggs
1 cup granulated sugar
1/4 cup light brown sugar, packed
2 tablespoons brewed coffee (leftover from the morning brew is fine), optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
1 teaspoon vanilla extract
3/4 cups plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process, I used Hershey’s natural)
1 teaspoon instant espresso granules, optional but recommend to enhance chocolate flavor and does not make brownies taste like coffee
1/4 teaspoon salt, optional and to taste
1/2 cup all-purpose flour
1/2 of one half-gallon Dreyer’s Slow Churned Ice Cream with Half the Fat in Cookie Dough flavor (about 4 cups), slightly softened
Cookie Dough, optional
1 batch Raw Vegan Chocolate Chip Cookie Dough Balls (gluten-free) – I used mini-chocolate chips rather than regular-sized
- Brownies – Preheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set aside.
- In a large, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow butter to cool momentarily so you don’t scramble the eggs.
- Add the eggs, sugars, optional coffee, vanilla, and whisk to combine.
- Add the cocoa powder, optional espresso granules, optional salt, and whisk to combine. If your cocoa powder is lumpy, it could take a couple minutes of vigorous whisking.
- Add the flour and stir until just combined, don’t overmix.
- Turn batter out into prepared pan.
- Bake for about 20 to 25 minutes, or until done; don’t overbake. A toothpick inserted in the center should come out mostly clean, or with a few moist crumbs, but no batter. Allow brownies to cool in pan for at least 1 hour before slicing.
- Slice the brownie in half horizontally, right down the middle. Leave one side in the pan and carefully remove the other side (a large spatula is helpful); set aside.
- Ice Cream – Evenly and lightly spread ice cream over the brownie half in the pan. If ice cream isn’t soft enough, it will tear the brownies when you try to spread it. Microwave for about 15 seconds, or as necessary.
- Cookie Dough – Optionally, make a batch and crumble small pieces over the ice cream.
- Top ice cream and optional cookie dough layer with the reserved brownie half. Cover with the unused portion of foil, creating a semi-tight ‘bundle’.
- Place pan in freezer and allow it to firm up, at least 3 hours.
- Remove from freezer, lift the slab out with foil overhang, place it on a cutting board, and with a very sharp knife, slice into desired sizes. I made 6 extra-large sandwiches. It will take some pressure to slice through it, but it’s do-able. If necessary, wait a few minutes for it to soften before slicing.
- Serve immediately. Sandwiches will keep airtight in the freezer for up to 3 months.