Sheet Pan Brownie Ice Cream Sandwiches
Sheet Pan Brownie Ice Cream Sandwiches are the perfect summer treat! Minimal ingredients and effort involved for these Ice Cream Sandwiches, brownie mix, a few other ingredients and ice cream! Kids will love these!
Servings: 24
Ingredients
- 2 (18.4 oz) boxes brownie mix *mixed according to package directions
- 48 oz vanilla ice cream
Instructions
- Mix and bake the brownie mix according to package directions* in a parchment paper lined 13x18 inch pan (cookie sheet) at 350° for 25-30 minutes.
- COOL COMPLETELY then freeze for an additional 30 minutes.
- Scoop the contents of the carton of ice cream onto one half of the chilled brownies.
- Spread the ice cream gently until completely covering half of the brownies.
- Using a sharp knife, cut the brownies in half, along the ice cream line.
- Flip the brownies over to top the ice cream sandwich.
- Freeze for at least 2 hours before cutting.
- Carefully and genltly cut the ice cream sandwiches into strips. Turn each strip onto it's side (see above for more details) and then cut into squares.
- Store in freezer until ready to serve.
Notes
*To make the brownies extra rich, substitute milk and melted butter for the water and oil called for on the boxed mix.