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Brownie Ice Cream Sandwiches

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  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 9
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Sweet treats to beat the summer heat
Created Jul 25, 2017
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  • 1 box Betty Crocker™ Brownie Mix
  • 1/3 cup canola or other mild vegetable oil
  • 2 large eggs
  • 1 pint ice cream, any variety, softened
  • Sprinkles (optional)


  • 1
    Preheat the oven to 350˚F.
  • 2
    Mix the brownie batter according to the package directions, by stirring in 1/3 cup oil, 1/3 cup water and 2 eggs until smooth.
  • 3
    Divide the batter between two parchment-lined 8x8-inch pans and bake for 15-20 minutes, until the brownies are set and the edges are starting to pull from the sides of the pan. (If you don’t have two 8x8-inch pans, bake half the batter at a time.) Cool completely, then refrigerate or freeze until firm.
  • 4
    When you’re ready to assemble the sandwiches, cut each pan of brownies into 9 squares. Spread a large spoonful of softened ice cream on one brownie and top with another, squishing so that the ice cream spreads to the edges. If you like, put some sprinkles into a shallow dish and dip one or more sides of the ice cream sandwiches in them to coat.
  • 5
    Serve immediately, return to the pan or wrap individually in plastic wrap and return to the freezer until you’re ready for them. Makes 9 ice cream sandwiches.

Nutrition Information

No nutrition information available for this recipe
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