Brookie Ice Cream Sandwiches

Being the child of a food blogger should be a super fun thing to be, right? My kids would argue that it’s sometimes a super fun thing to be. After all, they’re my taste testers, for better or worse. When it’s for worse, it’s a bad day for them. Some days I’ll experiment and shoot all day, giving them little tastes here and there, and by the time dinner rolls around I’m too tired to cook a full meal! This often prompts a commonly-heard slogan around here – “Simmer and Sage doesn’t cook!” Wah, I feel so bad for them, they get to order pizza or whatever else they want. But those are the for worse days.

On the for better days, they’re all smiles. And the absolute best days for me are when they get involved and even inspire a winning recipe. This was the case when Mini Me presented me with her idea of an epic ice cream sandwich that included both brownies and cookies and not one but two different kinds of ice cream. I said wow. She said booyah. And these Brookie Ice Cream Sandwiches were born.

What is a Brookie?

When the two delicious worlds of fudgy brownies and chocolate chip cookies collide, you get a brookie! Some people take the two batters and mix them together to form a chewy, marbled cookie. You can also spread one batter on top of the other in a baking dish to make layered bars. A brookie is probably one of the greatest collaborations of our generation, wouldn’t you agree?

How to make Brookie Ice Cream Sandwiches

We have several layers here: a layer of cookie topped with a layer of ice cream, followed by brownie, another layer of ice cream and topped with a second cookie layer. Our ice cream choices were easy. Vanilla cause everyone loves vanilla. And mint chocolate chip cause it’s our favorite. You can and should use whatever ice cream flavors you want when you make these Brookie Ice Cream Sandwiches, because really, there’s no wrong ice cream.

The best pan to use to make the layers of these Brookie Ice Cream Sandwiches is a 9×13 rectangular baking pan, and it should be metal. A metal pan will give you clean corners, whereas with a glass pan the corners aren’t as defined. If you don’t have a metal pan, you’ll just have to do some trimming when you pop the layers out of the baking dish. Not a horrible thing. And if you have two pans (which I don’t), all the better because you can get the layers baked faster. If not, you’ll have to be patient (like me), and bake the layers one at a time. Trust me, it will all be worth it.

Once your baked layers are cool, which doesn’t take long, you can assemble these Brookie Ice Cream Sandwiches using your favorite ice cream. Be sure to let the ice cream sit out on the counter for a while so it’s nice and soft and spreadable.

Serving and Storing Brookie Ice Cream Sandwiches

This recipe makes a lot, making this dessert a great take-along if you’re going somewhere close (melt factor). If you’re taking them somewhere, leave them in the pan, uncut, until you arrive at your destination. This will help avoid premature melting.

But if you’re keeping them all for yourself, use a sharp knife or pizza cutter that has been run under hot water to make clean slices. Wrap each Brookie Ice Cream Sandwich individually in plastic wrap and freeze. We love being able to grab one whenever we want a sweet summer treat.

I’m hoping Mini Me got a taste of success with her first full recipe creation and that she’ll be giving me many more ideas in the future, so that maybe Simmer and Sage can get back to actually cooking for her family one of these days! Enjoy!

Brookie Ice Cream Sandwiches

Three layers of chewy chocolate chip cookie and fudgy brownie with cool, creamy ice cream

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Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 1 recipe for Chocolate Chip Cookie Layers see below
• 1 recipe for Brownie Layer see below
• 2 pints of vanilla ice cream softened
• 2 pints of mint chocolate chip ice cream softened

Chocolate Chip Cookie Layers

• 3 sticks unsalted butter at room temperature
• 3 1/2 cups flour
• 2 1/2 cups firmly packed brown sugar
• 4 Tbsp. milk
• 2 Tbsp. vanilla extract
• 2 eggs
• 2 tsp. salt
• 1 1/2 tsp. baking soda
• 3 cups semisweet chocolate chips

The Brownie Layer

• 8 oz. bittersweet chocolate chips or block, chopped up
• 1 stick unsalted butter at room temperature
• 3/4 cup flour
• 1 cup brown sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 2 tsp. vanilla extract
• 1/4 cup cocoa powder

Instructions

 

• Preheat oven to 375 degrees. Beat butter and sugar together in a stand mixer until fluffy. Add the eggs, one at a time. Then add the vanilla and milk and beat until combined.
• In a separate bowl, whisk the flour, salt and baking soda. Add the flour mixture into the wet ingredients until combined. Fold in the chocolate chips. Divide the dough in half.
• Coat a 9×13 baking pan with nonstick cooking spray. Press 1/2 of the cookie dough down into the pan. Bake for 20 minutes. Allow to cool for 15-20 minutes before turning out of the pan. Repeat this process with the other 1/2 of the cookie dough.
• Preheat oven to 375 degrees. Heat butter in a medium-sized bowl in the microwave in 20 second intervals until completely melted. Immediately mix the chocolate into the melted butter and stir quickly to melt. If the chocolate does not melt completely, microwave the mixture in 20 second intervals until the mixture is smooth. Stir in the sugar, eggs and vanilla and mix well.
• In a separate bowl, whisk together the flour, baking powder, salt and cocoa powder. Fold the flour mixture into the chocolate mixture and mix well.
• Coat a 9×13 baking pan with nonstick cooking spray. Press the batter into the pan in an even layer. Bake for 20 minutes. Allow to cool for 15-20 minutes before turning out of the pan.

To Assemble

• Wash and dry the 9×13 baking pan. Place one layer of cookie dough into the bottom of the pan. Spread vanilla ice cream evenly across the cookie layer. Place the brownie layer on top of the ice cream and press down slightly so that it is flat and not lopsided. Cover and freeze 10-15 minutes. Remove from freezer and spread the mint chocolate chip ice cream evenly over the brownie layer. Top with the remaining cookie layer and press down slightly. Cover and freeze.
• When ready to serve, remove from the freezer and let sit for 10 minutes. Slice into squares and serve.

Keyword dessert, ice cream

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