Thin & Chewy Brownie Ice Cream Bars
Thin and chewy brownie ice cream bars layered with mint chip ice cream make the easiest, dreamiest frozen treat for summer.
Calories:
Ingredients
Brownie Cookies
- ½ cup softened butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Ice Cream
- mint chocolate chip ice cream or whatever flavor you prefer
Instructions
Make the Thin & Chewy Chocolate Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment.
- Cream together softened butter, granulated sugar, and brown sugar until smooth.
- Mix in the egg and vanilla.
- Add flour, cocoa powder, baking soda, and salt; stir until a soft dough forms - If dough looks dry, add 1 tablespoon milk at a time.
- Scoop dough into balls and place on the baking sheet (see yield below).
- Bake 8–10 minutes, until edges are set and centers are soft.
- Cool completely — they need to be fully cooled before adding ice cream.
Assemble the Ice Cream Bars
- Let mint chocolate chip ice cream soften slightly (5–10 minutes at room temp).
- Add 1 generous scoop (⅓–½ cup) of ice cream onto the flat side of one cookie.
- Top with a second cookie and gently press to spread the ice cream.
- Freeze sandwiches for at least 1 hour to firm up.
Notes
Yield will vary based on cookie size.
- Smaller scoops (about 1–1.5 tablespoons) make 14–18 cookies, giving you 7–9 ice cream sandwiches.
- Medium scoops (2 tablespoons) make 10–11 cookies for 5 sandwiches.
- Double or triple recipe for more ice cream sandwiches for special parties and occasions.