Ice cream, brownies, and vanilla bean sea salt caramel make the perfect match in this Brownie Sea-Salted Caramel Ice Cream Sandwich. The two layers of brownie cookies have a layer of sea salt vanilla bean caramel and caramel swirl ice cream in between. The brownie layers are soft and fudgy, while the center is creamy and swirled with sea-salted caramel.
Tips for the perfect ice cream sandwich:
- Slightly softened ice cream: We find that leaving the ice cream out for about 5 minutes before scooping it onto the cookie layer makes it easier to spread. The ice cream should be just slightly soft but not melting at all. If it is left out too long, the ice cream will melt when spreading.
- Scooping the ice cream: To ensure we can easily spread the ice cream, we use a mini cookie scoop to distribute the ice cream over the cookie. Since this almost gets the ice cream to cover the entire cookie without even spreading, we find this is the easiest way to complete the ice cream layer. After scooping, we just quickly spread all the mini scoops across the cookie layer with an offset spatula.
- Creamy ice cream: Our favorite for this recipe is Straus Caramel Swirl. The ice cream is a sweet cream base with a hint of sea-salted caramel swirls blended in. We always trust Straus products in our kitchen, and their ice cream delivers with the same quality of taste. We love using their ice creams since they are creamier than most due to less air and higher butterfat. Plus, in this recipe, we added it between two layers of brownie for an irresistible brownie ice cream sandwich.
Steps to make an ice cream sandwich:
Step 1 – Make the cookies: For these ice cream sandwiches, we use two layers of our chocolate brownie cookies. To make the cookies, start by creaming together the butter and sugar. After the butter and sugar are creamed together, we add in the eggs and extracts. Lastly, we add in the dry ingredients. The batter will be quite thick but still spreadable. When the batter is complete, line a half cookie sheet with a piece of parchment paper. Place the cookie dough on the parchment paper and spread it in an even layer. Bake the cookie layer for about 10 minutes or until a toothpick comes out clean.
Step 2 – Assemble: To assemble, we cut the brownie cookie into two even pieces. Once there are two even pieces, we spread the sea salt vanilla bean caramel on top of one layer. Be sure to leave a slight border along the edges as the caramel may spread slightly. After adding the caramel, scoop the ice cream on top of the cookies. We like to use a mini cookie scoop and evenly place the ice cream across the top of the cookie. After scooping, we use an offset spatula to spread the ice cream in an even layer.
Step 3 – Freeze: Although we know it’s painful to wait, after spreading, freeze the ice cream sandwiches again to ensure they are set before enjoying.
Ice cream sandwich FAQ:
Can I use cookies instead of baking a cookie layer?
Yes! You can bake off regular cookies (these brownie ones or any other flavor like chocolate chip) and use them to make ice cream sandwiches. Simply follow the cookie instructions, let them cool, and scoop a scoop or two of ice cream in between.
Do you use Dutch-processed cocoa?
Yes – we prefer either natural or Dutch-processed cocoa for the cookie layer. As long as it is quality chocolate with no sugar added, it should work for the cookie layer.
Can you add chocolate chips to the brownie cookie layer?
We prefer not to add chocolate chips since the layer gets frozen and when frozen, the chocolate chips harden.
Brownie Sea-Salted Caramel Ice Cream Sandwich
Ingredients
Assembly
- 1.5 pints Straus Organic Caramel Swirl Ice Cream
- ⅔ cup sea salt caramel recipe below, optional
Brownie Cookies
- 1 cup all-purpose flour 120 grams
- 1/2 cup + 2 tablespoons unsweetened natural cocoa powder 62 g
- 1/2 teaspoon baking soda 3 g
- 1/4 teaspoon salt 1 g
- 1/2 cup salted butter softened (113 g)
- 1/2 cup granulated sugar 100 g
- 1/2 cup packed dark brown sugar 80 g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract 5 ml
Instructions
Brownie Cookies:
- Preheat the oven to 350 degrees fahrenheit
- Add the flour, cocoa, baking soda, and salt in a large bowl. Whisk together and set aside.
- In the base of a stand mixer with a paddle attachment (or bowl with a hand mixer), beat the butter, sugar, and brown sugar together on medium high. Cream the butter and sugars together until light and fluffy (2-3 minutes).
- Add the egg, and vanilla to the butter mixture and mix for 1-2 more minutes on medium-high speed.
- On low speed, add the dry ingredients and mix until just combined.
- Line a half cookie sheet with parchment paper and spray with non-stick cooking spray.
- Spread the dough into the parchment lined half sheet pan. Spread it into an even layer.
- Bake for just under 10 minutes. A toothpick should come out clean. Cool.
Assembly:
- Remove the cooled brownie cookie from the pan and cut the sheet in half so there are two even pieces
- After the cookie is removed, place a new piece of parchment paper in the half cookie sheet. Place one half of the cookie back in the cookie sheet. If using, spread the caramel over top (leaving ½ inch border around the edges).
- Scoop the ice cream over top of the caramel and spread in an even layer (leaving ½ inch border around the edges). Place the second layer of brownie cookie on top. Freeze for 2 hours or overnight
- Remove the ice cream sandwiches from the freezer. Trim the edges as needed. Cut into bars. Freeze until serving
Notes
Disclosure: This was a sponsored post in conjunction with Straus Family Creamery
