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These homemade Ice Cream Sandwiches have chewy chocolate base with your favorite ice cream flavor inside. Once you make them yourself, you'll never go back to store-bought again.
I bet Homemade Ice Cream Sandwiches will be your Summer addiction
I bet Homemade Ice Cream Sandwiches will be your Summer addictionThere are so many things to love about homemade ice cream sandwiches! It's a summer dessert you can make way ahead of time, you get to choose your favorite ice cream flavor, and you can press in fun mix-ins like sprinkles or crushed Oreos around the edges. You'll end up with something that looks and tastes way more impressive than anything from the freezer aisle.
Try more of my frozen treats, like my Ice Cream Cake, Frozen Hot Chocolate, Protein Ice Cream, Frozen Yogurt, Oreo Milkshake, or Homemade Fruit Pops!
How to make Ice Cream Sandwiches:
Bake Chewy Chocolate Layer: Line a half sheet pan (18″x13″) with parchment paper then spray lightly with cooking spray. Pour batter into an even layer then bake at 350°F for 15-20 minutes, or until a toothpick comes out clean. Let the brownies cool completely.
Assemble: After brownies have cooled, carefully lift the parchment paper from the pan and cut down the center of the long side so there are two large, equal sides. Spread softened ice cream over the top of one of the layers then carefully lift the other side (I like to keep the parchment paper on) and place the brownie side on top of the ice cream. Place the whole pan back into the freezer and freeze for several hours before removing parchment paper on the outsides and cutting into squares. Enjoy all summer long!
Homemade Ice Cream Sandwiches
Ingredients
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 4 large eggs
- 1 Tablespoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 quart ice cream , (any flavor), softened, or more if you want a thicker layer of ice cream.
Instructions
- Preheat oven to 350 degrees F. Line a bakers half sheet size pan (18’’x13’’) with parchment paper (I like to spray the pan lightly with cooking spray so the parchment will stick).
- Chocolate Sandwich Batter: In a mixing bowl, add sugar and oil stir until combined. Add eggs one at a time, mixing well after each addition. Add vanilla and cocoa powder and mix. Stir in salt, flour, and vanilla then stir until combined. Pour batter into prepared pan and spread into an even layer.1 cup vegetable or canola oil, 2 cups granulated sugar, 4 large eggs, ⅓ cup unsweetened cocoa powder, 1 teaspoon kosher salt, 1 ½ cups all-purpose flour, 1 Tablespoon vanilla extract
- Bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
- Remove ice cream from fridge about 20 minutes before assembling.
- Assemble: Lift parchment paper to remove brownies from the pan. Cut the pan of brownies in half, creating two large rectangles of equal size. Use scissors to cut the parchment paper down the middle. Spread softened ice cream over the top of one of the layers. Flip the other chocolate layer on top. Cover with palstic wrap and freeze for several house.1 ½ quart ice cream
- Cut into ice cream sandwiches. Serve and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2019. Updated May 2024 and May 2026.
Hi! Have you made them Gluten Free? Could I just sub in GF flour? Thanks!
Yes! You can totally make these gluten-free—just sub in your favorite 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur).
You’ll need to swap the vegetable or canola oil for melted butter, ghee, or tallow.
Why are these not soft like a chewy brownie? They are hard and was about to put in freezer with ice cream in them but i dont think they will soften up..I read that with ice cream if you replace sugar with Monkfruit with Erythitrol ice cream will be like a rock. Here i subbed sugar for monkfruit but never had a problem baking where the thing came out rock hard..My chocolate muffins i bake with monk fruit are soft and great
Sorry, I can’t speak to making brownies with monk fruit. They should be soft when made as instructed.
I look forward to trying this recipe, but I don’t have a 13×18 pan. Can I use a 13×9 pan and cut the recipe by 1/3?
Yes, you can definitely use a 13×9 pan and cut the recipe by 1/3.
I really want to try this recipe, but I’m trying to avoid vegetable/ canola oils. Do you think avocado oil would work for this recipe??
I think that would work! Let us know if you try it out.
Did you try coconut oil?
This is so good and easy. I am NOT a fan of the store-bought ice cream sandwiches, but these are THE BEST. I am planning to make a few different flavors for my mom’s 77th Surprise Birthday Party.
Can you tell me HOW LONG they can stay in the freezor and still taste moist and great?
I’m so happy you liked them! If well covered they should keep around 3 months.
Absolutely delicious. The only things I did differently from the recipe is I used Hersey’s Special Dark Cocoa and I roughly chopped some Guittard Bittersweet Baking Wafers and added to the batter at the end. I’ve made them twice now and have gotten rave reviews from friends. Everyone wanted the recipe. Thanks so much for a great recipe!
I really like your ice cream sandwich recipe. After applying the recipe, I will comment again.
These were really easy and very good! My kids and I ate several and left the rest in the freezer for tomorrow!