Cookies n’ cream flavored ice cream sandwiched between layers of rich, fudge-y brownies. The perfect sweet bite for a hot summer’s day.
Before I get to talking about these ice cream sandwiches, let’s just talk about ice cream in general:
- My favorite ice cream is cookie dough, but any other flavor of ice cream is a close second.
- I’d eat an ice cream cone every day during the summer, if I could (but we all know what that’d mean for my waistline).
- I just had my first waffle cone the other day, and I LOVED IT. What have I been missing my whole life?
- Give me all the waffle cones.
I should’ve instagrammed my first waffle cone moment, but I’m not naturally that person who snaps a picture of the things I eat. So next time I eat a waffle cone, I’ll instagram it and we’ll just pretend that it’s my first waffle cone, okay? It’ll be our little secret. Have you followed me on instagram yet? Admittedly there’s not much to see at the moment. But there will be, so follow and stay tuned.
Remember those small batch brownies from the other day? Well I thought a summer application of said brownies was in order. A few years ago I made a painstakingly difficult version of homemade ice cream sandwiches. First I had to make the chocolate cookie dough; then it had to be refrigerated. After several hours of refrigeration, I had to roll it out and cut rectangles that measured exactly the same size. Then the not-so-perfectly rectangular cookies had to be refrigerated again and then baked and cooled. And oh… you get the idea. I haven’t even gotten to explaining the process of adding the ice cream to the sandwiches yet!
It was so frustrating that I had a friend come over to help me, and they took us several hours to make. As much as I love to cook, and as great as they ended up being, I knew I wanted a different homemade ice cream sandwich recipe that was just as delicious but… well, a little less maintenance. I’m all for an easy recipe.
While these brownie ice cream sandwiches are obviously a little more work than, say, purchasing a box of ice cream sandwiches at the grocery store, they are really easy and they have that homemade touch. I sort of love telling people that I made these. How people react to them being homemade ice cream sandwiches makes me feel like a rock-star, but little do our friends know these sandwiches are hardly any work at all.
In case I haven’t convinced you yet, just think of all of the different ice cream flavors you could stuff in the middle of homemade ice cream sandwiches vs. the limited flavor options you’d have buying ice cream sandwiches at the store! Next time I make these I’m going to try a mix of cookie dough and chocolate ice cream, so they end up sort of like Ben&Jerry’s Half-Baked. Please tell me you’ve had that. It’s one of my faves. Go make these now, you won’t be sorry!
When you do make them, take a picture and post it to instagram with #smallbatchtreats.
- 1 [url href=”http://www.smallbatchtreats.com/small-batch-brownie-mixes/”%5Dsmall-batch brownie mix[/url]
- 1 egg
- 1/3 cup oil
- 1 tablespoon water
- 1/2 pint cookies n’ cream ice cream
- Preheat oven to 350˚F. Line two 8×4″ bread pans with an aluminum foil sling. Grease the bottom of the pan well.
- In a small bowl, whisk the mini brownie mix, egg, oil, and water together until smooth and combined. Carefully spread half of the batter in an even layer on the bottom of each pan.
- Bake for 10-12 minutes, or until a toothpick inserted in the center of each pan of brownies comes out clean. Let brownies cool completely. When brownies are cool, set ice cream out to soften.
- Spread the slightly softened ice cream over one of the layers of brownies in the bread pan. Carefully remove the other brownie sheet from its pan. Press onto the ice cream. Freeze completely, about 4 hours.
- Remove the brownie ice cream sandwich from the pan using the foil sling to help. Cut off the edges, and quickly cut into 8 small square ice cream sandwiches (you could also cut it into 4 generous ice cream sandwiches). Serve immediately, or wrap each sandwich in a small piece of plastic wrap and store in the freezer for up to two weeks.