If you’re looking for the perfect crowd-pleasing dessert for your summer barbecues, you can stop looking now. You’ve found it.
These sweet little Brownie Ice Cream Sandwiches never fail to bring the Oohs and Aahs, and they are crazy simple. Better yet, they are made ahead of time and pop out as individual desserts, so there’s no cutting a cake or hearing people ask for a “small slice of pie- no maybe a little bigger than that- okay now it’s too big.” Which Drives. Me. Bananas. So all you’ve gotta do is pass these bad boys around and then you’re free to accept all the compliments (and eat all the Ice Cream Sammies).
Brownie Ice Cream Sandwiches
One batch of brownies, 9×13, fully prepared
Half gallon vanilla ice cream
Prepare and bake a 9×13 size batch of brownies. Any moist recipe will do (sorry if you hate that word, but there’s no appropriate substitute), but I use a box mix because EASY.
Line a cupcake pan with Saran Wrap (please don’t skip this step. You’ll hate yourself for it when it’s get-them-out time).
Put your ice cream on the counter to soften.
Get a little handful or spoonful of brownie and mush some into each cupcake space. Don’t use more than half of your brownies to do this step, or you won’t have enough left to do the bottom of the sandwich.
Top with vanilla ice cream. Put cupcake pan in freezer to harden for twenty-thirty minutes.
Remove pan from freezer and top with remaining brownies. It should form a little ice cream sandwich.
Return to freezer until fully frozen. Lift the Saran wrap and remove the ice cream sandwiches from the pan. Place on a plate and keep in freezer until ready to serve.
Try not to eat them all before your guests arrive.