Peanut butter brownie ice cream sandwiches – peanut butter chocolate ice cream surrounded by fudgy and chewy brownies. It’s the chocolate peanut butter lovers dream!
Peanut butter chocolate ice cream and layers of fudgy homemade brownies is what makes this recipe irresistible! It’s the perfect summer treat. Not only do these peanut butter brownie ice cream sandwiches look so delicious, they are so simple to make. The brownie layers is an adjusted recipe using my Chocolate Brownie Cookies. When you bake the cookies into brownie form they turn into delicious, fudgy, and chocolatey brownies! The best part about this easy recipe is that you can make your own ice cream, or use your favorite ice cream filling.
Ingredients needed to make homemade ice cream sandwiches
- Butter: We will be using unsalted butter
- Chocolate: Any kind of chocolate will work here. Dark chocolate or semi sweet.
- Cocoa powder: We will be using unsweetened cocoa powder.
- Sugar: Brown sugar and granulated sugar will be used in this recipe.
- Coffee powder: Instant coffee powder is optional. Coffee brings out more of the chocolate flavor.
- Baking powder
- Vanilla extract
- Peanut butter chocolate ice cream: Any peanut butter chocolate of your choice!
Making the peanut butter chocolate ice cream sandwiches
1. Make the brownie layers first.
- A quick overview of making the brownie layers: Add butter and chocolate chips into a microwave-safe bowl. Melt butter and chocolate chips in the microwave until smooth. Then set aside. In a medium bowl, combine the dry ingredients and set aside. In a bowl of a stand mixer, whisk the eggs and sugar until thick. Then add the melted chocolate and melted butter to the eggs. Add the milk. Lastly add the flour to the mixture and beat until just combined.
A few notes on the brownie batter…
- The brownie batter will be thick! It will be the consistency of cookie dough. Spread the brownie batter into two square pans lined with parchment paper. It’s really important that you line the square baking pans with parchment paper. This will make it easier to remove the brownies once they’re done.
- Once the brownies have cooled, freeze the brownie layers in their baking pans. Freezing the brownie layers prevents them from cracking and breaking.
2. Assembling the ice cream sandwich bars
- Let ice cream sit out on the kitchen counter for 10-15 minutes. The ice cream should be a little soft and easy to spread. But not melted.
- Keep one brownie layer inside the square pan. Do not remove the parchment paper! The parchment paper will help lift the brownies out. Spread the softened ice cream over the brownie layer that’s inside the baking pan.
- Remove the second brownie layer form the pan. Peel off the parchment paper. Then place the brownie layer over the ice cream.
- Freeze until firm.
3. Cut into bars
Be sure that the peanut butter chocolate brownie ice cream sandwich bars are completely frozen. If you cut into them when they are slightly soft, the ice cream filling may be pushed out from the sides.
Lift the whole brownie ice cream sandwich using the extended parchment paper. If needed, loosen the edges of the brownie by using a butter knife. Transfer the peanut butter ice cream bars to a cutting board. Using a sharp knife, cut into 8-10 bars. You can also cut them into squares.
Store leftover ice cream sandwich bars in the freezer, wrapped individually in plastic wrap.
Tips for success
- Use a whisk attachment when beating the eggs and sugar. Whisk until the mixture is thick. About 3 minutes.
- Coffee brings out the chocolate flavor making the brownie flavor more rich and deep. You can omit the coffee, the brownie layers will still be chocolaty.
- Freeze the brownie layers before removing them from the pan. The brownie layer may crumble and crack it it’s warm. Freezing the brownie layer for 5 minutes ensures that the brownie layer won’t crumble when taking out of the pan.
- Make sure the ice cream is slightly soft before spreading it over the brownie layer. But also not melted. Softened cream is much easier to spread evenly. Let the ice cream sit out at on the kitchen counter top for about 15 minutes. Or in a large bowl, microwave the ice cream in 10 second intervals until soft.
- It’s important the you line your pan with parchment paper. This helps lift the brownies once they’re done baking. It also helps lift out the ice cream sandwich after it’s been frozen.
What other flavor combos can I make using this recipe?
- Use your favorite ice cream flavor! It doesn’t have to be peanut butter chocolate ice cream. It can be any flavor you’d like.
- Use vanilla ice cream. If you don’t have peanut butter ice cream, then you can make your own. Spread the vanilla ice cream over the brownie layer. Then add large dollops of melted creamy peanut butter and swirl.
- Drizzle the ice cream bars. Once they’re cut into bars, drizzle the top of the brownie with hot fudge sauce, more peanut butter or caramel.
- Feel free to add chopped nuts, swirls of melted chocolate or peanut butter cups to the ice cream filling.
Other easy recipes you may like
- No-bake Peanut Butter Chocolate Pie (7 ingredients!)
- Chocolate Peanut Butter Ice Cream Cake
- No Bake Peanut Butter Chocolate Bars
If you made this recipe, I would love to hear from you! Comment and rate below. I would also love to see your creation! Share your photo by tagging tasty_treat_pantry on Instagram.Print
Peanut Butter Chocolate Brownie Ice Cream Sandwiches
- Prep Time: 30 minutes
- Freeze Time: 4 hours or overnight
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 large ice cream sandwiches 1x
- Category: dessert
- ¼ cup unsalted butter
- 7 oz. semi sweet chocolate chips
- ⅔ cup + 2 tablespoon. all purpose flour
- ¼ cup unsweetened cocoa powder
- ⅔ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 ½ tablespoon. milk
- ¾ teaspoon. baking powder
- ½ teaspoon. espresso coffee powder, optional
- Pinch of salt
- ~ 3 cups peanut butter chocolate ice cream
- Preheat oven to 350 F. Butter two 8 inch baking pans. Line the baking pans with parchment paper making sure that two of the sides have parchment paper extending over the edges. (this will help you lift the brownies once their done baking and freezing)
- In a microwave safe bowl, add the butter and chocolate chips. Melt the butter and chocolate stirring every 30 seconds, until melted and smooth. Set aside.
- Add flour, unsweetened cocoa powder, baking powder, espresso coffee powder (if using) and a pinch of salt to a medium bowl. Whisk until combined. Set aside.
- To a mixer bowl, fitted with a whisk attachment, add eggs, brown sugar and granulated sugar. Whisk until mixture is thick and combined. About 3 minutes.
- Add the melted chocolate and butter, whisk on low speed until combined.
- Add the milk, whisk until just combined.
- Add the flour mixture and whisk until incorporated. The brownie batter will be thick!
- Evenly spread the brownie batter between the two prepared baking pans.
- Bake for 12-14 minutes or until slightly puffed and toothpick inserted comes out clean.
- Cool the brownies completely in the brownie pans. Do not remove them from the pans.
- Take out the ice cream, and let it sit on the counter until it’s soft but not melted. While the ice cream is softening, place the brownies with the pans into the freezer to firm up.
- Spread ice cream into one of the brownie pans. Remove the second brownie from the pan then peel the parchment paper. Place over the ice cream.
- Freeze until firm.
- To remove: Lift the ice cream sandwiches using the expended parchment paper. (If needed use a butter knife to loosen the edges) Transfer to a cutting board. Using a sharp knife cut the ice cream sandwiches into rectangles or squares.
Keywords: peanut butter chocolate ice cream sandwiches, peanut butter ice cream sandwiches, ice cream bars