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Jumbo Brownie Ice Cream Sandwiches

Felesha Bell
A big enough to share jumbo, fudgy brownie ice cream sandwich!!
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Servings 5 -10


  • 2 4 oz. Ghirardelli semi-sweet chocolate bar, chopped
  • 2 stick unsalted butter room temperature, cut in pieces
  • 2 cup brown sugar packed
  • 4 eggs room temperature
  • 2 tsp. vanilla
  • 1 cup flour
  • 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 2 pints of your favorite ice creams softened
  • Nut topping garnish
  • Chocolate sprinkles garnish


  • Preheat oven to 350 degrees and line 10 jumbo muffin top wells with parchment paper.
  • Melt the chopped chocolate with the butter over low heat in a medium saucepan. Remove from the heat to allow it to cool a bit.
  • Stir brown sugar, whisked eggs and vanilla into the chocolate mixture just until the yellow disappears.
  • In a mixing bowl, sift together flour, baking powder and salt.
  • Stir flour mixture into the saucepan by hand.
  • Pour the batter into the wells and bake for about 12-13 minutes. Check at 10 to be sure as all ovens vary in cooking time.
  • Cool on a wire rack for a few minutes.
  • Turn them out onto a wire rack to finish cooling and then place them in the freezer to firm up quickly.
  • Top an inverted top with about 2-3 scoops of the ice cream of your choice and place the other top onto the ice cream.
  • Roll the sandwich into the nuts or chocolate sprinkles.
  • Place in the freezer for about 4 hours to firm up. Say Grace and enjoy!!
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