Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined and glossy.1 cup unsalted butter, melted, 1 ¾ cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the Dutch-process cocoa powder, baking powder, and salt.¾ cup unsweetened Dutch-process cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Be careful not to overmix.
- Gently fold in the all-purpose flour until no dry streaks remain.1 cup all-purpose flour
- If using, fold in the chocolate chips or chopped chocolate.1 cup semi-sweet chocolate chips or chopped dark chocolate
- Cover the bowl with plastic wrap and refrigerate the brownie cookie dough for at least 30 minutes. This will make it easier to scoop and prevent the cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or two spoons, drop rounded tablespoons of the chilled dough onto the prepared baking sheets, about 2 inches apart. You should aim for roughly 12-16 cookies, depending on your scoop size.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft and fudgy. Don't overbake, as they will continue to cook slightly on the baking sheet.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This is crucial – warm cookies will melt the ice cream.
- While the cookies are cooling, take your pint of vanilla bean ice cream out of the freezer and let it sit at room temperature for about 10-15 minutes until it's softened enough to scoop easily but not melted.1 pint high-quality vanilla bean ice cream (or your favorite flavor)
- Once the brownie cookies are completely cool, turn half of them bottom-side up. Place a generous scoop of softened ice cream onto the flat side of each cookie.
- Top each ice cream-filled cookie with another brownie cookie, flat side down, and gently press to create your sandwich.
- For extra flair, gently press the sides of the ice cream sandwiches into your desired toppings (sprinkles, chopped nuts, mini chocolate chips).Sprinkles, Chopped nuts (peanuts, walnuts, or pecans)
- Place the assembled ice cream sandwiches on a parchment-lined baking sheet and freeze for at least 1-2 hours, or until the ice cream is firm. This step is essential for them to hold their shape.
- Once frozen solid, your Decadent Brownie Cookie Ice Cream Sandwiches are ready to be devoured! Drizzle with your favorite sauces if desired before serving.Chocolate sauce or hot fudge sauce, Caramel sauce
Notes
To store, wrap each sandwich individually in plastic wrap or place them in an airtight freezer-safe container or a heavy-duty freezer bag. Freeze for 2-3 weeks. When serving, allow to sit at room temperature for 5-10 minutes to soften.
