These ice cream sandwiches are the perfect cool treat for warm summer days. Swap out the vanilla for your favorite ice cream flavor.


3/4 cup butter
2/3 cup unsweetened cocoa powder
1 ½ cups sugar
3 eggs
2 teaspoons vanilla
1 ½ cups all-purpose flour
1 teaspoon salt
1 quart vanilla ice cream (or your favorite flavor)

Preheat oven to 350F.
Line a baking sheet with parchment paper and grease with butter. You can also use a non-stick Silpat mat.
Melt the butter in a medium saucepan over low to medium heat. Remove from heat and add the cocoa powder and sugar, stirring until smooth. Add the eggs and vanilla and stir until blended. Then add the flour and salt, mixing until thoroughly combined.
Using a rubber spatula, spread the batter onto the prepared baking sheet about ¼ inch thick. Try to make the sides as even as possible. Do not make the layer too thick or the sandwiches will be difficult to eat.
Bake for about 18 – 20 minutes. Be careful not to overbake or the brownie cookie will be too hard.
Remove from oven and cool completely.
Once cooled, cut the brownie into even rectangles. Then add a scoop of ice cream in between the 2 layers to make the sandwich. Repeat the process until finished. You may have 2 batches of cookie batter depending on the size of your baking sheet.
Freeze for at least 3 hours until hard.

You may store in plastic baggies or tin foil once hardened for about 2 weeks.