Updated October 5, 2017
Brownie Ice Cream Sandwiches
cup melted butter (1 stick)
box (19.9 oz) Betty Crocker™ Brownie Mix Dark Chocolate
ounces semi-sweet chocolate, melted
cup refined coconut oil
Optional, sprinkles or chopped nuts
Preheat oven to 350°F. Line two 9x13-inch baking pans with non-stick foil or parchment paper.
Stir brownie mix, melted butter, eggs, and water together just until combined. Spread half of the brownie batter into an even layer in one of the 9x13 pans. Spread remaining batter in the second 9x13 pan. Bake for 12-14 minutes, until the edges are set and the center is baked through. Remove from oven and cool completely.
Remove lid from ice cream carton and using a serrated knife, cut the entire carton of ice cream in half lengthwise. Peel off the carton and set both pieces of ice cream over the whole brownie that is still in the baking pan. Allow ice cream to soften a bit, then spread it into an even layer over the brownie.
Take the remaining brownie out of the pan and cut it into 16 equal rectangles. Arrange the cut brownie pieces in a single layer over top of the ice cream. Cover and freeze for 1 hour. Lift the entire ice cream sandwich out of the pan and set on a cutting board. Cut into 16 ice cream sandwiches. Immediately, insert a wooden craft stick into one end of each ice cream sandwich. Return to freezer for at least 3 hours.
Meanwhile, blend melted chocolate with coconut oil. If lumps remain, heat in microwave for 15-30 seconds. Stir until smooth. When ice cream sandwiches are firm, spoon chocolate over top and quickly sprinkle on candy sprinkles or nuts. Return to freezer until ready to serve.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Why settle for an ordinary store bought ice cream sandwich when you can have one of these sweet Brownie Ice Cream Sandwiches on a Stick?Each has vanilla ice cream sandwiched in between two brownies and is dipped in a thin layer of chocolate. They are amazing just like that, but you can take them over the top by adding some sprinkles, rainbow chips or nuts.Here's an easy trick to spreading the ice cream: if you cut your carton of ice cream in half you can place each half on the un-cut brownie and allow it to soften before spreading it into an even layer. The ice cream will come out of the carton really easily, so you don't have to spend time scooping it all out.When it's time to put the sticks into the ice cream sandwiches freeze them for about an hour to firm them up slightly. Then remove them and cut them into 16 ice cream sandwiches and insert a stick into each. You might need to do this in stages because the ice cream will soften up as you are working. If needed, just pop them back in the freezer for a few minutes, until they become firm enough to cut. With the sticks inserted, you can freeze the ice cream sandwiches until they are really firm, so the sticks stay put.This recipe uses refined coconut oil, but iIf you use virgin coconut oil, your pops will have a slight coconut flavor to them. If you prefer a cleaner chocolate flavor, be sure to use refined coconut oil.Once your pops are frozen solid, dip them in the chocolate and very quickly sprinkle on your choice of topping. The chocolate will harden before you know it, so move fast.Pop them back in the freezer until you are ready to serve them.