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Brookie Cookie Dough Ice Cream Sandwiches

The most rich, indulgent ice cream sandwich that takes summer desserts to the next level. With brownies, chocolate chip cookies, and cookie dough ice cream, they're a sweet lover's dream come true!
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 15 minutes
Freeze: 6 hours
Total Time: 6 hours 40 minutes
Servings: 12 bars
Author: Becca Mills

Equipment

Ingredients
 

Brownie Batter:

  • 1/2 cup unsalted butter, melted
  • 1/4 cup semi-sweet chocolate chips
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup cocoa powder
  • 1/4 cup + 2 TBSP cup all-purpose flour
  • 1/2 teaspoon salt

Cookie Dough:

  • 4 Tablespoon unsalted butter, slightly melted
  • 2 Tablespoon granulated sugar
  • 4 Tablespoon brown sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cup + 2 TBSP all-purpose flour
  • 2/3 cup semi-sweet chocolate chips

Ice Cream

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

Instructions
 

  • Preheat the oven to 350°F. Line a 9x13 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. 

Video

Notes

  • 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!

Nutrition

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

Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

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