Brookie Ice Cream Sandwich

The brookie ice cream sandwich brings together the best of three beloved American desserts in one comforting and indulgent treat. It combines fudgy brownie, crisp chocolate chip cookie, and creamy vanilla ice cream for a flavor and texture experience that’s both satisfying and refreshing. This recipe is perfect for summer gatherings, barbecue nights, or simply enjoying a sweet treat cooled down straight from the freezer.

I first tried making these during a weekend cookout, and my family instantly fell in love, requesting them whenever the weather warmed up.

Ingredients

Brownies

• Unsalted butter: cut into pieces plus extra for greasing, quality butter ensures richness and smooth baking
• Bittersweet chocolate chips: choose a good-quality brand for deep chocolate flavor
• Large eggs: at room temperature, help create a moist, tender crumb
• Granulated sugar: for sweetness and texture balance
• Dark cocoa powder: this adds intense chocolate color and flavor, opt for Dutch-processed if available
• Pure vanilla extract: to enhance all the flavors
• Kosher salt: helps balance sweetness
• All-purpose flour: for structure and chewiness

Cookies and Assembly

• All-purpose flour: as the base for the cookie dough
• Baking soda: to provide lightness and spread for the cookies
• Kosher salt: to enhance the chocolate and sweetness
• Unsalted butter: softened for creaming and tender cookie texture
• Light brown sugar: adds moisture and caramel notes
• Granulated sugar: contributes to crisp edges
• Large egg: at room temperature for binding
• Pure vanilla extract: for aroma and flavor depth
• Bittersweet chocolate chips: for melty chocolate pockets
• Vanilla ice cream: for creamy contrast, choose a high-quality brand or homemade for the best experience

Step-by-Step Instructions

Sauté the Aromatics:

Not applicable for this recipe.

Prepare the Brownie Base:

Preheat your oven to 350 degrees Fahrenheit. Grease a 13 by 9-inch baking pan with butter then line it with parchment paper, leaving an overhang on two opposite long sides for easy removal later. Grease the parchment paper lightly with butter to prevent sticking. Using a heatproof bowl set over a pot of barely simmering water, melt together the bittersweet chocolate chips and butter. Stir frequently until the mixture is smooth and fully combined, about 3 minutes. Remove from heat and let it cool just slightly. In a separate large bowl, whisk the eggs, granulated sugar, dark cocoa powder, vanilla extract, and kosher salt until smooth and well combined. Slowly add the chocolate and butter mixture, whisking until incorporated. Use a spatula to fold in the flour gently until just combined. Pour this batter into the prepared baking pan and smooth the top evenly.

Mix the Cookie Dough:

In a medium bowl, whisk together the flour, baking soda, and kosher salt. In a large mixing bowl, beat the softened butter with the light brown sugar and granulated sugar on medium-high speed until light and fluffy, about three minutes. Add the egg and vanilla extract, mixing well until fully combined. Reduce speed to low and gradually add the dry ingredients, mixing just until combined. Fold in the bittersweet chocolate chips by hand.

Assemble and Bake the Brookies:

Use a cookie scoop or spoon to drop 12 even mounds of cookie dough on top of the brownie batter in the pan. The dough will spread naturally during baking forming perfect round cookies. Cover the baking pan loosely with foil to prevent over-browning of the cookie tops. Bake for 55 minutes covered. Remove the foil and continue baking until the tops turn golden brown and a tester inserted near the center comes out with moist crumbs attached, about 5 additional minutes. Transfer the pan to a wire rack and allow the brookies to cool completely.

Cut and Assemble Ice Cream Sandwiches:

Carefully run a knife along the edges of the pan to loosen. Lift the entire brookie slab out using the parchment overhang and place on a cutting board. Use a serrated knife to cut the brookie into 12 large bars. Slice each bar in half horizontally to create tops and bottoms. Let the vanilla ice cream soften at room temperature for about 5 to 10 minutes. Spread a scoop of ice cream evenly over the cut side of half of the brookie bars. Press the remaining halves on top with the cut side facing the ice cream to create sandwiches. Arrange these on a freezer-safe tray and wrap tightly with plastic wrap. Freeze until firm, at least 30 minutes.

Serving Preparation:

Before serving, remove sandwiches from the freezer and let them sit for 10 to 15 minutes to soften slightly so the ice cream is creamy but not hard. Enjoy the satisfying layers of fudgy brownie, chewy cookie, and smooth ice cream all in one bite.

Bookmark

One of my favorite memories with this recipe was making it during a summer family reunion where everyone gathered to build their own custom ice cream sandwiches. It truly brings people together over dessert.

Storage Tips

Wrap each brookie ice cream sandwich individually in plastic wrap or parchment paper to prevent freezer burn and to keep them from sticking together. Store in an airtight container or a large zip-top freezer bag for up to one month. When ready to eat, thaw at room temperature for about 10 to 15 minutes for the perfect texture without melting the ice cream completely.

Ingredient Substitutions

Butter can be swapped with plant-based alternatives if you prefer dairy free but note the flavor and texture may vary slightly. Brownie batter can incorporate dark chocolate bars melted in place of chips for a more intense taste. Vanilla ice cream can be replaced with any firm-flavored frozen dessert or non-dairy frozen treat to suit dietary preferences. If you cannot find bittersweet chocolate chips, semisweet or dark chocolate chips also work well.

Serving Suggestions

Brookie ice cream sandwiches are perfect as a simple handheld dessert for parties or casual get-togethers. Serve with fresh berries for a tangy contrast or drizzle with hot fudge or caramel sauce to elevate the indulgence. They also pair beautifully with a cup of strong coffee or cold milk for a classic American dessert experience.

Pro Tips

• Do not skip covering the pan with foil during baking as it keeps the cookie dough from browning too quickly and ensures the perfect texture
• Use parchment paper with an overhang to make removing the full slab easier and less messy when cutting and assembling
• Allow the assembled sandwiches to freeze fully before storing so the ice cream firms properly and the layers hold together nicely

Common Recipe Questions

→ What makes brookies different from regular brownies or cookies?

Brookies combine the rich fudginess of brownies with the chewy texture of chocolate chip cookies, baked together in one pan for a unique layered dessert experience.

→ How do you prevent the cookies from over-browning during baking?

Covering the baking pan with foil until the final minutes minimizes excessive browning while allowing the cookies to bake through.

→ Can I use different ice cream flavors in these sandwiches?

Absolutely! While vanilla is classic, flavors like salted caramel, mint chocolate chip, or dairy-free alternatives can add interesting twists.

→ What is the best way to store these sandwiches for later enjoyment?

Wrap each sandwich individually in plastic and store in an airtight container in the freezer for up to one month.

→ How long should I let the sandwiches thaw before serving?

Let the sandwiches sit at room temperature for 10 to 15 minutes to soften slightly, enhancing texture without losing the cool creaminess.

→ Can I prepare the brookie bars in advance before assembling the sandwiches?

Yes, bake and cool the brookie bars completely, then slice and layer with ice cream when ready to serve or freeze.