Ok, ok, ok!!! Stop what you’re doing, put everything on hold, and head immediately into your kitchen to pre-heat the oven.

three ice cream cookie sandwiches stacked on top of each other with chocolate chips scattered around

Yes, you’ve got to do it, and I don’t care how hot it is outside because you NEED these ice cream sandwiches in your life.

They’re chocolatey in the most extra way possible.

They’re soft and chewy and rich.

They’re refreshing and creamy and loaded with the best of all ice cream, brownie, and cookie worlds.

They deserve their own spot in your freezer for ever and ever.

This means I’d also suggest making extra batches and buying chocolate in bulk so that you never ever run out because these babies go FAST.

focus on one cookie dough ice cream sandwich on its side surrounded by other brookie ice cream sandwiches

Fork in the Kitchen’s Birthday

If you’re new here (or over on Instagram), welcome! I’m glad you’re here and now I bet you are too because you get to enjoy things like decadent ice cream sandwiches.

If you’ve been here for a while, first, let me say thank you. And second, I’m so dang sorry it took me so dang long to post this recipe.

You see, Fork in the Kitchen had its FIFTH birthday in March. March 22nd, to be exact. And if you haven’t yet successfully blocked out a greater part of 2020, then you’d remember that was about one week into being safer at home.

So, like many of you, some things went on the back burner and the priority became about self-care, staying at home, and adjusting to a new normal.

And quite frankly, a new normal that I appreciated. Since FITK’s last birthday, it had been a priority of mine to focus on slowing down, take care of myself, and find a balance between the hustle of work, work, and more work.

Which is what the past year has been about.

brookie cookie dough ice cream sandwiches laying on their side in a row on parchment paper

As I look forward to the next year of Fork in the Kitchen, I am SO giddy with excitement. We’re going full time, amping it up, and continuing to bring you elevated yet easy recipes. Ones that are approachable yet impressive. Ones that are inviting, and delectable.

So thank you for being here, new or seasoned friends. Thank you for your support, your comments, your engagement, and for enjoying delicious recipes with me.

And not only am I giddy with excitement for the next year, but it’s bursting now because we’re going to dig into these cookie dough ice cream sandwiches made with BROOKIES!

What is a Brookie?

If you haven’t heard of, or enjoyed, a brookie before, prepare for your world to be rocked.

overhead view of ice cream sandwich in the middle with chopped chocolate chips and other ice cream sandwiches around the side of the frame

This somewhat silly name is the marriage of two of the greatest desserts ever known to us: the brownie and the cookie. A chocolate chip cookie, that is. They’re baked together into one delectable dessert bar. I couldn’t stop just there though.

Since these are brookie ice cream sandwiches, this means that a thick layer of cookie dough ice cream is sandwiched between not just a cookie, and not just a brownie, but a brownie AND a cookie. And with that cookie dough ice cream? Well just forget about it… it’s over the top amazing.

The goal here was to create an elaborate, indulgent, decadent ice cream sandwich that wasn’t too time-consuming or difficult. Both the brownies and cookie dough are made in one bowl, and quite frankly the hardest part of this recipe is waiting for them to freeze.

I used an adapted version of my brownie recipe, and my soft cookie recipe… needless to say, they both hit the mark 100%. Not overbaking the brookies keeps them soft enough that even after their time in the freezer, they remain chewy, soft, and extra delish. So let’s get to baking!

glass bowl of cookie dough next to a glass bowl of brownie batter

Start by mixing together the cookie dough and brownie batter in separate bowls. Once the brownie batter is combined, spread the batter evenly in a 9×13 pan lined with parchment paper. It will seem like there’s just not enough batter, but there is! Because the cookie dough goes on top, it becomes thicker so never fear! Spread it out the best you can.

Baking tip: make sure the parchment paper has an overhang so you can easily remove the bars for sandwich assembly! You can use metal clips to hold it down if needed, just be sure they’re not plastic or they will melt in the oven.

9x13 pan with brownie batter spread across it

Once the brownie batter is spread in the pan, on goes the cookie dough. Dollop the cookie dough around the top of the brownie batter evenly spaced out, as you would when baking cookies. Then, use your fingers to gently push it down to flatten the dollops out into rounds like cookies. Now you’re ready to bake!

side by side photos of brownie batter with balls of cookie dough and dough pushed down

The key is to not over-bake the brookies. Because they’re going into the freezer for our ice cream sandwiches, they will harden up throughout the process. Baking them just slightly under-baked keeps them chewy, fudgy, and extra bite-able! Once they’re baked to perfection, let them cool completely.

Now that they’re cool, you’ll gently lift the bars out of the pan using the parchment paper flaps. If you didn’t use parchment paper, be sure you’ve greased the pan, and gently flip the pan over to release the bars.

With the brookies out of the pan, cut the entire sheet of bars in half down the middle, leaving you with two equal halves of the bars. Make them as even as possible because further on we want them to line up as best as possible.

Flip one-half of the bars upside down so the cookie side is face down. Place it back into the corner of your 9×13 pan. This will be the “bottom” side of your sandwiches. It will look like this:

9x13 pan with half of a sheet of brookies flipped over

Then, you’ll spread slightly softened cookie dough ice cream on top of the half in the pan. It’s important that you’ve let the ice cream softened a little so it’s easier to spread. I have a few pointers for you.

Tips for Spreading the Ice Cream

  • Make sure your ice cream is slightly softened (but not too runny, it’s a fine balance!).
  • Dollop little scoops across the bars instead of large scoops, this makes it easier to spread.
  • Once you spread (or “pushed down”) the scoops, there will likely be spaces between them – fill this in with extra bits of ice cream.
cookie dough ice cream scoops on top of half of the brookie bars in the 9x13 pan

Once your ice cream is set and spread in place, with any holes filled, place the other half of the brookie on top of the ice cream. On this side, the cookies will face outward on the top, so the bottom of the bars goes on top of the ice cream; they’ll be “right side up” if you will.

brookies in pan with cookie dough ice cream inside

Place the layered bars immediately back in the freezer! And keep them there. It’s so hard to wait, I KNOW! But wait you must. Otherwise, you’ll end up with a mushy, melty ice cream mess when you go to cut the bars.

I highly recommend letting the bars freeze overnight. If you can’t wait that long, wait as long as possible, at least 4-6 hours.

How to Cut Ice Cream Sandwich Bars

There are two ways to go about cutting out these ice cream sandwiches.

One of the ways is a little easier, and one, well, requires a little more effort. You get to decide which route you want to go. Spoiler alert: it’s gonna be ultimately delicious either way!

As you can see in the photos, I used a 2 3/4″ biscuit cutter to cut out round ice cream sandwiches.

biscuit cutter with brookie cookie dough ice cream sandwich inside

I opted to use a biscuit cutter because they’re cute, and a little bigger than what one might refer to as “bite-sized”. Ok, they’re pretty large when you consider the brownie and cookie and cookie dough ice cream are all packed in there, but that’s beside the point.

Using a biscuit cutter, regardless of what size, provides the ice cream sandwich shape we know and love, they’re evenly sized, and they’re adorable.

And they take a little muscle to work the biscuit cutter through the layers, but it’s totally doable if it’s worth it to you.

Note: you will have scraps left over this way, which is perfect for treating yourself. 😉 Just store the leftover pieces in a freezer-safe container for snacking.

brookie ice cream sandwiches in pan after being cut out of the entire sheet

If the little extra muscle work isn’t what you’re vibing with, no worries! You can easily just use a sharp chef’s knife and cut the bars into squares. If you cut them into squares, do so just as you would any other baked bar. I’d recommend about 2″ squares, but the beauty is, again, it’s up to you.

If using a knife, try to use one swift motion down when cutting the bars to prevent any slipping of the layers. You may also want to wipe the knife off in between slices for a clean cut.

ice cream sandwiches surrounding each other next to a cutter and ice cream scoop

Whichever way you slice it (pun definitely intended), Brookie Cookie Dough Ice Cream Sandwiches make all the chocolate, brownie, cookie, cookie dough, ice cream dreams come true.

Frequently Asked Questions

Can I use another type of ice cream?

You can! They obviously won’t be cookie dough ice cream sandwiches but you can use any ice cream you’d like for the middle.

How rich are these?

Ah, my friend, these are brownie, cookie, and ice cream sandwiches. They are rich. If you’re someone who prefers less sweet, I would recommend cutting them into smaller bars to enjoy, because yes, they are rich.

Will the brookie layers stay soft after freezing?

As long as you don’t overbake the brookie layer, yes, they will stay soft in the freezer. Be careful to remove the pan from the oven when they’re still slightly underbaked, as you would any brownie or cookie, and let them cool completely before continuing. They’ll stay soft this way!

More Ice Cream Recipes to Love:

5 (2 ratings)

Get the Recipe Brookie Cookie Dough Ice Cream Sandwiches

Brookie Cookie Dough Ice Cream Sandwiches are over-the-top in the best way possible. Chewy, rich brownies pair up with soft, buttery chocolate chip cookies and sandwiches in cookie dough ice cream for a deliciously indulgent summer treat!


Brownie Batter:

Cookie Dough:

Ice Cream

  • 2 – 2 1/2 cups cookie dough ice cream


  • Preheat the oven to 350°F. Line a 9×13 pan with parchment paper, leaving enough hang over the edges to pull up on after the bars are done baking.
  • Brownies: Melt the butter with 1/4 cup chocolate chips. Whisk in the sugar until combined. Add vanilla and the eggs, whisking until incorporated. Stir in the flour, cocoa powder, and salt. Spread evenly in the pan.
  • Cookies: Whisk together butter and sugars. Add the egg and vanilla and whisk together until combined. Stir in salt, baking soda, and flour – it may seem like there's too much flour at first, but keep stirring! Add in chocolate chips. 
  • Dollop the cookie dough onto the brownie batter, pressing down on the tops of them to form more of a cookie-like shape.  Bake for 15-18 minutes, until the edges are set and cookies are slightly golden brown. Be careful to not overbake! Let cool completely before continuing.
  • Remove ice cream from the freezer 10-15 minutes prior to spreading to soften it slightly. This makes it easier to spread, but don't leave out too long or it will be runny.
  • Remove brookies from the pan using the parchment paper and place on a cutting board. Cut down the middle of the bars, creating two equal-sized halves. Flip one half over, so the top is facing down, and place it back into the pan on one side, bottom side up.
  • Dollop the softened ice cream across the brookies in the pan and spread evenly, gently pressint the ice cream down in an even layer. Fill any gaps in with additional ice cream. Place the second half of the brookies on top of the ice cream, right side up.
  • Place the layered bars in the freezer for at least 4 hours, preferably longer, until frozen solid.
  • Once frozen solid, use a biscuit cutter (if making round sandwiches) or a chef's knife (for square bars) to cut out ice cream sandwiches to your desired size. Enjoy the bars immediately or place back in the freezer until ready to eat. 


  • Milk chocolate chips work in the cookies, too!
  • See blog post for notes about ice cream sandwich size.
  • If using a biscuit cutter, you will have scraps left over. Store them in a freezer-safe container to enjoy snacking on!
Calories: 412kcal, Carbohydrates: 46g, Protein: 6g, Fat: 24g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 228mg, Potassium: 248mg, Fiber: 2g, Sugar: 34g, Vitamin A: 628IU, Vitamin C: 1mg, Calcium: 90mg, Iron: 2mg
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