This Chocolate Sea-Salt Brownie Ice Cream Sandwiches recipe is a fudgy and chewy dessert, which is made with Dutch-process cocoa powder and semisweet chocolate. It’s the ultimate summer dessert, perfect for making ahead.
Chocolate Sea-Salt Brownie Ice Cream Sandwiches Ingredients
- 1 cup unbleached all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (we use Diamond Crystal)
- 6 ounces semisweet chocolate, such as Baker’s, chopped (1 ½ cups)
- ½ cup vegetable shortening, melted
- 1 teaspoon pure vanilla paste or extract
- 2 large eggs
- ⅔ cup packed light-brown sugar
- ⅓ cup granulated sugar
- Flaky sea salt, such as Jacobsen, for sprinkling
- 2 pints assorted ice cream, such as pistachio, caramel, chocolate, and berry swirl
How To Make Chocolate Sea-Salt Brownie Ice Cream Sandwiches
- Prep and mix dry ingredients: Preheat your oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt.
- Melt chocolate and beat eggs: Melt the semisweet chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Stir in the melted shortening and vanilla. In a separate large bowl, beat the eggs with both sugars on medium-high speed for about 5 minutes, until pale, fluffy, and doubled in volume.
- Combine the cookie batter: Gently fold the flour mixture and the chocolate mixture into the beaten eggs, alternating between them in two additions each. Be careful not to overmix.
- Bake the brownie cookies: Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheets, spaced 2 inches apart. Sprinkle the tops with flaky sea salt. Bake for 8 to 10 minutes, rotating the sheets halfway through, until the cookies have spread and small cracks begin to form on top. Let them cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
- Assemble the sandwiches: Let your ice cream soften in the refrigerator for about 20 minutes. Sandwich about ¼ cup of softened ice cream between two cooled brownie cookies. Repeat with the remaining cookies and ice cream.
- Freeze and serve: Place the assembled ice cream sandwiches in the freezer for at least 1 hour, until the ice cream is firm.
Recipe Tips
- How to get the perfect brownie cookie texture? The key is not to overmix the batter once you combine the wet and dry ingredients. Fold them together gently only until you no longer see streaks of flour. Also, don’t overbake them; they should still be soft in the center when they come out of the oven.
- Can I make the cookies ahead of time? Yes. The baked and cooled brownie cookies can be stored in an airtight container at room temperature for up to two days before you assemble the sandwiches.
- How to assemble the sandwiches without a mess? Softening the ice cream slightly in the fridge is a crucial step. It makes it easy to scoop and spread without being a melted mess. You can also use a small offset spatula to smooth the ice cream.
- Can I use a different kind of chocolate? Absolutely. A mix of bittersweet and semi-sweet chocolate would be delicious. You can also use milk chocolate for a sweeter cookie.
What To Serve With Brownie Ice Cream Sandwiches
These decadent treats are a complete dessert all on their own.
- A glass of cold milk
- A cup of black coffee or an espresso
- A drizzle of hot fudge or caramel sauce
How To Store Brownie Ice Cream Sandwiches
- Freeze: Once the assembled sandwiches are firm, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to one week.
Brownie Ice Cream Sandwiches Nutrition Facts
- Serving Size: 1 sandwich
- Calories: 420 kcal
- Fat: 22g
- Carbohydrates: 55g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my cookies come out hard instead of fudgy?
This is almost always a result of overbaking. The cookies should be removed from the oven when the centers are still very soft and have small cracks just beginning to form. They will continue to set as they cool on the hot baking sheet.
Can I use butter instead of shortening?
Yes, you can substitute the melted shortening with an equal amount of melted unsalted butter. The cookies may spread slightly more and have a slightly different texture, but they will still be delicious.
Do I have to use flaky sea salt?
It is highly recommended. The large, crunchy flakes of sea salt on top provide a wonderful textural contrast and a burst of savory flavor that perfectly balances the sweetness of the brownie and ice cream.
Try More Recipes:
- Chocolate-Peanut-Butter-Caramel Cereal Bars Recipe
- Soft and Chewy Chocolate Chip Cookies Recipe
- One-Bowl Chocolate Cake With Chocolate Frosting Recipe
Chocolate Sea-Salt Brownie Ice Cream Sandwiches Recipe
Description
Fudgy, chewy chocolate brownie cookies are sprinkled with sea salt and sandwiched with your favorite ice cream for the ultimate decadent treat.
Ingredients
Instructions
- Preheat oven to 350°F. Whisk together flour, cocoa, baking powder, and kosher salt.
- Melt chocolate; stir in shortening and vanilla.
- Beat eggs and both sugars for 5 minutes until pale and fluffy.
- Gently fold the flour mixture and the chocolate mixture into the eggs, alternating between them.
- Scoop 2-tablespoon balls of dough onto parchment-lined baking sheets. Sprinkle with flaky sea salt.
- Bake for 8-10 minutes until the tops begin to crack. Cool completely.
- Soften ice cream in the fridge for 20 minutes.
- Sandwich ¼ cup of ice cream between two cooled cookies. Freeze for at least 1 hour until firm.
Notes
- Do not overmix the batter; this is the secret to a fudgy, not cakey, brownie cookie.
- The cookies will seem underdone when they come out of the oven, but they will firm up as they cool.
- Letting the ice cream soften slightly makes assembling the sandwiches much easier.
- Feel free to use any combination of your favorite ice cream flavors.
Chocolate Sea-Salt Brownie Ice Cream Sandwiches Recipe