Brownie Ice Cream Sandwiches

Brownie ice cream sandwiches turn one small pan of brownies into bite-size frozen desserts. A round cutter creates neat portions, while slicing each brownie round horizontally makes room for a thin ice cream center. The most important steps are cooling the brownies completely and softening the ice cream only enough to spread. That keeps the layers distinct and prevents a melted, icy filling.

Recipe at a glance

• Yield: 20 mini sandwiches
• Prep time: 25 minutes
• Bake time: 28–32 minutes
• Freezing time: at least 2 hours
• Equipment: 8-inch square pan, parchment paper, bowl, spoon, cooling rack, 1 1/2-inch round cutter, serrated knife, and freezer-safe container

Ingredients

• 1 box (about 15 ounces/425 g) sugar-free brownie mix
• 1 can (12 fluid ounces/355 ml) cola-flavored diet soda
• 1 cup (240 ml) vanilla ice cream or frozen dairy dessert
• Nonstick cooking spray

Bake the brownie layer

1. Heat the oven to the temperature printed on the brownie-mix box, usually 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang on two sides, and coat it lightly with nonstick spray.
2. Put the dry brownie mix in a bowl and pour in the diet soda gradually. Stir slowly until the foaming settles, then continue for about 50 strokes, scraping the bottom once. The batter should be smooth with no dry pockets.
3. Spread the batter evenly in the pan. Bake for 28–32 minutes, checking at the earliest time. The edges should look set and a toothpick inserted near the center should come out with moist crumbs rather than liquid batter.
4. Cool in the pan for 15 minutes, lift out the slab, and cool completely on a rack. Chill for 30 minutes before cutting; a cold brownie is easier to split cleanly.

Assemble the sandwiches

1. Let the ice cream stand at room temperature for 5–10 minutes, until scoopable but not runny. Cut 20 rounds from the brownie slab with the 1 1/2-inch cutter, placing cuts close together.
2. With a small serrated knife, split each round horizontally into a top and bottom. Arrange the bottoms in a parchment-lined mini muffin pan or on a small tray.
3. Place about 2 teaspoons softened ice cream on each bottom. Add the tops and press very gently, just until the filling reaches the edge.
4. Freeze uncovered for 1 hour, then transfer the firm sandwiches to a covered container with parchment between layers. Freeze for at least 1 additional hour before serving.

Success tips and substitutions

Do not judge this soda-based brownie by the dry-crumb test used for cake; a few sticky crumbs help the frozen sandwich stay tender. If the slab cracks while splitting, it is either too warm or cut too thin. Chill it longer and use a gentle sawing motion. Return the ice cream to the freezer if it begins to drip.

Chocolate, strawberry, coffee, or mint frozen dessert can replace vanilla. Choose a product that firms well in the freezer. Brownie scraps can be frozen for another dessert or layered with yogurt and fruit; they are not included in the yield.

Storage and serving

Store the sandwiches airtight in the freezer for up to 2 weeks. Let them stand for 3–5 minutes before eating so the brownie softens slightly. Do not refreeze sandwiches that have fully melted.