Grab a Mint Chocolate Chip Ice Cream Sandwich for a fun and easy summer treat. One of my favorite desserts on a hot day is an ice cream sandwich! I love a good, unconventional ice cream sammie though – a cookie or brownie with a thick layer of ice cream sandwiched in between. These aren’t the average ice cream sandwiches with thin spongey wafer cookies from your childhood!
Fudgy, soft homemade brownies, and creamy mint chocolate chip ice cream are combined to create these decadent brownie ice cream sandwiches. For the brownies, I used the recipe from my Baileys Irish Cream Cheesecake Brownies but I swapped the butter for oil instead, so that the brownie layers don’t get rock hard when frozen. You end up with a chewy, chocolatey brownie that is easy to bite into, even after it’s frozen. For the ice cream layer, I went with my all-time favorite, Tillamook Mint Chocolate Chip but you use whatever flavor and brand you love – the possibilities are endless!
How to Make a Mint Chocolate Chip Ice Cream Sandwich
- Make the brownie batter. The brownie batter is a simple one. Start by whisking together oil, eggs, and vanilla extract. In a large mixing bowl, combine flour, sugar, cocoa powder, and salt. Then use a rubber spatula to incorporate the wet ingredients into the dry ingredients until fully combined.
- Bake the brownies. Spread the brownie batter evenly into a 9” x 9” square baking pan that is lightly greased with nonstick cooking spray and lined with parchment paper. Bake at 350°F for 13-15 minutes, just until the brownie is set. The brownie layer is thin so it doesn’t take long to bake – be sure not to overbake it. Allow it to cool completely before starting to build the ice cream sandwiches.
- Assemble the sandwiches. Slice the brownie layer in half to create two even rectangles. Line a large 9” x 5” loaf pan with parchment paper or plastic wrap – this is how we’ll build the sandwiches. Place one brownie layer on the bottom then scoop about ⅔ of a 1 ½ quart carton of mint chocolate chip ice cream on top. Spread the ice cream evenly and all the way out to the edges of the pan then top with the remaining brownie layer and press down.
- Freeze. Freeze the ice cream bar for at least 6 hours or overnight, until the ice cream is firm.
- Slice and enjoy! Use the parchment (or plastic wrap) that you lined the pan with to pull the ice cream bar from the pan. Trim off any uneven edges then cut into 8 equal squares. Enjoy right away or wrap individually and return to the freezer until ready to serve.
Tips for the Best Brownies
- Spread batter evenly. The brownie layer is meant to be fairly thin so making it an even layer is important. Use an offset spatula to spread the brownie batter out to the edges and get it as evenly as possible so you end up with equal-sized brownie layers.
- Don’t overbake. For a perfectly soft and chewy brownie, you want to make sure it doesn’t get overbaked. Bake the brownie layer for the minimum amount of time listed in the recipe (13 minutes) to start and check on them before adding more time, if needed. Only add 1-2 minutes at a time and bake just until the brownie is set, or until a toothpick inserted in the middle comes out with a few moist crumbs (a clean toothpick means they’re overbaked).
- Allow to cool completely. The brownie needs to be cooled down completely before layering it with the ice cream. A warm brownie layer is going to be too difficult to handle and make the ice cream melt even faster. You can pop the brownie layer in the freezer for 10-15 minutes to speed up the cooling process.
Mint Chocolate Chip Ice Cream Sandwich FAQs
Can I bake the brownie layers in two loaf pans?
Yes. If you have two loaf pans that are the same size, you can split the brownie batter evenly between the two pans instead of using a 9” x 9” pan and cutting the layer in half. The bake time may need to be reduced slightly and I recommend building the ice cream bar in the loaf pan that you used to bake the layers in.
What other ice cream flavors can I use?
Any flavor you’d like! These ice cream sandwiches can be customized with whatever you like best. Other ice cream flavors that would pair well with the brownie layers:
- Vanilla Bean
- Birthday Cake
- Caramel Swirl
- Cookies & cream
How should I store the ice cream sandwiches?
These keep best when wrapped individually wrapped in plastic wrap or wax paper. I also recommend placing the ice cream sandwiches in a zip-top bag or airtight container after individually wrapping each one, to help prevent freezer burn. Store in the freezer for up to a month.
More Summer Recipes To Cool Off With
- Chocolate Sprinkle Cookie Ice Cream Sandwiches
- Espresso Oreo Ice Cream
- Chocolate Pudding Cake
- Strawberry Crunch Cheesecake
- Lemon Brûlée Bars
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Mint Chocolate Chip Ice Cream Sandwiches
For the Brownies
- ½ cup (110g) canola or vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup (98g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (44g) cocoa powder
- ¼ teaspoon salt
For the Sandwiches
- 1 ½ quarts mint chocolate chip ice cream, or your favorite flavor
- Preheat oven to 350°F. Lightly grease a 9” x 9” square pan with cooking spray. Line with parchment paper to create a sling, with an overhang on all four sides.
- Brownies: In a mixing bowl, whisk together oil, eggs, and vanilla until fully combined. In a separate mixing bowl, combine the flour, sugar, cocoa powder, and salt. Mix the wet ingredients into the dry with a rubber spatula until everything is well combined.
- Pour the brownie batter into the prepared pan and spread it out evenly with an offset spatula. Bake at 350°F for 13-15 minutes, just until the brownies are set. Cool completely before assembling the sandwiches.
- Assembly: Once the brownies are cool, cut the layer in half vertically so you end up with two equal rectangles. Line a large 9” x 5” loaf pan with parchment paper or plastic wrap, for building the ice cream sandwiches. Allow the ice cream to soften slightly at room temperature, about 5-10 minutes.
- Place one layer of brownie in the bottom of the loaf pan. Scoop about ⅔ of the carton of ice cream on top of the brownie. Working quickly, use a spatula to press down the ice cream and smooth it out into an even layer that covers the brownie completely. Place the remaining brownie layer on top and press it down. Freeze for at least 6 hours or overnight.
- Once the ice cream is completely frozen, remove the ice cream bar from the pan and peel away the parchment. Use a large sharp knife to trim the edges so there isn’t any ice cream hanging over. Then cut the brownie ice cream bar into 8 equal squares. Enjoy right away or individually wrap each sandwich in plastic wrap or wax paper and store in the freezer for up to a month.