Ice cream, fudgy brownie cookies, and a ribbon of sea-salt vanilla bean caramel come together in this Brownie Sea-Salted Caramel Ice Cream Sandwich. Two soft, fudgy brownie layers cradle a creamy caramel-swirl ice cream center with a layer of sea-salted vanilla bean caramel for extra richness and balance.
Tips for the perfect ice cream sandwich:
- Slightly softened ice cream: Let the ice cream sit at room temperature for about 5 minutes before scooping. It should be soft enough to spread but not melting; too long and it will become difficult to work with.
- Scooping the ice cream: Use a mini cookie scoop to distribute the ice cream in small mounds across the cookie layer. This helps cover the surface evenly and minimizes the amount of spreading required. Finish by smoothing with an offset spatula.
- Creamy ice cream: A caramel-swirl ice cream with a high butterfat content and less air yields a creamier sandwich. Choose a dense, high-quality caramel swirl to get pronounced ribbons of caramel throughout the center.
Steps to make an ice cream sandwich:
Step 1 – Make the cookies: These sandwiches use two layers of a chocolate brownie cookie baked in a half sheet pan. Cream the butter and sugars until light, add the egg and vanilla, then fold in the dry ingredients. The batter will be thick but spreadable. Line a half sheet pan with parchment, spread the batter into an even layer, and bake about 10 minutes or until a toothpick comes out clean. Cool completely.
Step 2 – Assemble: Remove the cooled brownie sheet from the pan and cut it into two equal halves. Place one half back on a piece of parchment in the half sheet pan. Spread a thin layer of sea-salt vanilla bean caramel over that half, leaving a small border so the caramel doesn’t ooze out. Using a mini scoop, distribute the slightly softened ice cream over the caramel and smooth it into an even layer with an offset spatula. Top with the second brownie half, pressing gently to seal.
Step 3 – Freeze: Freeze the assembled sandwich flat for at least two hours or overnight so the ice cream firms up. When firm, trim any uneven edges, cut into bars or sandwiches, and keep frozen until ready to serve.
Ice cream sandwich FAQ:
Can I use cookies instead of baking a cookie layer?
Yes. You can use baked cookies—brownie cookies or another favorite like chocolate chip—to make sandwiches. Bake or cool the cookies completely, then sandwich a scoop or two of slightly softened ice cream between them.
Do you use Dutch-processed cocoa?
Either natural or Dutch-processed cocoa works for the cookie layer. Choose a high-quality unsweetened cocoa for the best chocolate flavor.
Can you add chocolate chips to the brownie cookie layer?
We generally avoid chocolate chips in the cookie layer because they harden when frozen and can affect the texture of the sandwich. If you prefer chips, use smaller chips and account for the firmer bite when frozen.
Brownie Sea-Salted Caramel Ice Cream Sandwich
Ingredients
Assembly
- 1.5 pints Straus Organic Caramel Swirl Ice Cream
- ⅔ cup sea salt caramel recipe below, optional
Brownie Cookies
- 1 cup all-purpose flour 120 grams
- 1/2 cup + 2 tablespoons unsweetened natural cocoa powder 62 g
- 1/2 teaspoon baking soda 3 g
- 1/4 teaspoon salt 1 g
- 1/2 cup salted butter softened (113 g)
- 1/2 cup granulated sugar 100 g
- 1/2 cup packed dark brown sugar 80 g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract 5 ml
Instructions
Brownie Cookies:
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Preheat the oven to 350 degrees Fahrenheit.
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Whisk together the flour, cocoa, baking soda, and salt in a large bowl and set aside.
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In a stand mixer fitted with the paddle (or with a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy, about 2–3 minutes.
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Add the egg and vanilla and mix 1–2 minutes on medium-high until incorporated.
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With the mixer on low, add the dry ingredients and mix until just combined.
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Line a half sheet pan with parchment and lightly spray with nonstick spray.
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Spread the dough evenly across the prepared half sheet pan.
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Bake for just under 10 minutes, or until a toothpick comes out clean. Allow to cool completely.
Assembly:
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Remove the cooled brownie sheet and cut it in half to create two even pieces.
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Place one half back on fresh parchment in the half sheet pan. If using, spread the caramel over the surface, leaving a ½-inch border around the edges.
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Scoop slightly softened ice cream over the caramel and spread into an even layer, leaving a ½-inch border. Top with the second brownie layer and freeze for at least 2 hours or overnight.
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When firm, remove from the freezer, trim the edges if needed, cut into bars or sandwiches, and store frozen until serving.
Notes
• 1/2 cup salted butter, softened (113 g)
• Optional: homemade or store-bought sea-salt vanilla bean caramel
Disclosure: This post was sponsored by Straus Family Creamery.