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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!
(18.4 oz) boxes
*mixed according to package directions
vanilla ice cream
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.
*To make the brownies extra rich, substitute milk and melted butter for the water and oil called for on the boxed mix.