Go Back
Caramel Ice cream sandwich
Print

Brownie Sea-Salted Caramel Ice Cream Sandwich

Prep Time 30 minutes
Cook Time 10 minutes
Cooling & Freezing 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings 6

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).
    creamed butter and sugar
  • 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.
    Brownie cookie dough
  • 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.
    Brownie cookie dough
  • Bake for just under 10 minutes. A toothpick should come out clean. Cool.
    Brownie cookies

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).
    Caramel Ice cream sandwich
  • 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
    Caramel ice cream
  • Remove the ice cream sandwiches from the freezer. Trim the edges as needed. Cut into bars. Freeze until serving

Notes

• 1.5 pints Straus Organic Caramel Swirl Ice Cream
• 1/2 cup salted butter, softened (113g) Straus Organic European Style Butter
• Caramel recipe here