Brownie Mix Ice Cream Sandwiches

If you want an “easy wow” dessert that feels like something you’d buy at a specialty bakery, these brownie mix ice cream sandwiches are it. Instead of baking a thick pan of brownies, you bake the mix into thin, chewy brownie-cookie layers that slice cleanly and hold up to ice cream. The edges get that classic brownie crackle, the center stays fudgy, and the sprinkle-studded ice cream makes it look instantly celebratory.

Yield

10–12 ice cream sandwiches (depending on size)

Total Time

1 hour 15 minutes

• 15 minutes prep
• 15–18 minutes bake
• 20 minutes cool
• 20 minutes freeze + assemble (plus optional freeze time for best slicing)

Supplies Needed

• 2 baking sheets
• Parchment paper
• Mixing bowl + spatula
• Measuring cups/spoons
• Offset spatula or butter knife (for spreading)
• Knife or pizza cutter
• Ruler (optional, for super neat squares)

Ingredients

Brownie Layers

• 1 box Benevolent Bakery Brownie Mix
• Eggs, oil, and water as directed on the package
• Optional: 1/2 tsp espresso powder (makes chocolate taste deeper)
• Optional: 1/2 cup mini chocolate chips (for extra texture)

Filling

• 1.5 quarts ice cream (2 standard pints)
• Fun flavors: vanilla, birthday cake, strawberry, mint chip, cookies & cream

Optional Edges

• 1/2 cup sprinkles
• 1/2 cup mini chocolate chips
• Crushed freeze-dried strawberries or crushed cookies

Step-by-Step Instructions

1. Preheat + prep pans. Preheat your oven to the temperature on your brownie mix box. Line two baking sheets with parchment.
2. Mix the batter as directed. Make the brownie batter exactly according to the package instructions. If using espresso powder or mini chips, fold them in at the end.
3. Spread into thin layers. Divide batter between the two parchment-lined baking sheets. Spread into thin rectangles (about 10×14 inches each). Thin layers are the secret—this makes them flexible like brownie cookies instead of thick brownies.
4. Bake. Bake 15–18 minutes, until the tops look set and slightly crackly. A toothpick should come out with a few moist crumbs (not wet batter).
5. Cool completely. Let the sheets cool on the pan for 10 minutes, then slide the parchment (with brownie layer) onto the counter to finish cooling.
6. Freeze for clean cutting. Put both brownie layers (still on parchment) in the freezer for 15–20 minutes. This makes them easy to slice without tearing.
7. Cut the sandwich shapes. Trim rough edges if you want perfect rectangles. Cut into 10–12 evenly sized pieces. (Tip: a pizza cutter is fast and neat.)
8. Add ice cream + assemble. Scoop ice cream onto half of the brownie pieces, then press the remaining pieces on top. Gently press until the ice cream reaches the edges.
9. Optional: decorate the edges. Roll the exposed ice cream edges in sprinkles, mini chips, or cookie crumbs.
10. Freeze until firm. Freeze the assembled sandwiches at least 1 hour before serving for the best bite.

Storage Tips

• Wrap each sandwich in parchment or plastic wrap and store in a freezer bag for up to 2 weeks.
• For easier eating, let sandwiches sit at room temp 2–3 minutes before serving.