I’m back! And this time with Rocky Road Ice cream sandwiches. A rich and fudgy brownie sandwiched in between creamy rocky road ice cream. Raise your hand if you scream for ice cream? Rocky Road has always been one of my favorites and it has been around since I was a kid (yes I am that old). Hotter days are to come so this treat will be a hit with all the neighborhood kiddos!
Why Rocky Road Ice cream sandwiches!
I was on vacation last week and really missed baking and making things to share with you. My kids have been begging me to make ice cream sandwiches and I adapted a recipe from Sally’s Baking addiction. Nonetheless, I added the Rocky Road because it’s amazing! But you could use any variety of ice cream that pairs well with chocolate brownies!
- Unsalted Butter
- Granulated Sugar
- Large eggs- make sure they are room temperature
- Pure Vanilla extract- Vanilla bean paste would work as well
- Unsweetened Cocoa- Or Dutch processed
- All-purpose flour- leveled off
- Baking Powder
- Half gallon of Rocky Road ice cream- Any variety of ice cream would work as well
How to make Rocky Road Ice cream sandwiches
Make the brownie batter: I used Sally’s brownie recipe, but in the future I will also use my own homemade brownie batter seen in my Take 5 brownies. The batter will be super thick, but the thickness it what holds the sandwich together.
Bake in two 9 inch square baking pans: This size of pan helps with the thickness and shape of the sandwiches. I used two Wilton 9 inch square pans at the same time since I had them on hand. First line the pans with parchment paper on the bottom. Second, add the brownie batter on top of the parchment paper (spread as evenly as possible with the back of a spoon). Lastly, add another piece of parchment paper on top of the brownie batter. This helps the brownies from rising too much up in the oven.
Bake: Bake each pan for 15 minutes in the oven. Just know that the brownies will still be under baked and that is okay. It will prevent the brownie sandwiches from getting rock hard in the freezer. While the brownies are cooling, set out the Rocky Road ice cream to soften.
Scoop ice cream: Scoop the ice cream right on top of the warm brownies and spread.
Layer brownies: Layer the other pan of brownies on top. I purposely spread my brownie layers out so it gave the sandwiches a marbled look with the ice cream. Other sandwiches don’t have that marbled look, but I wanted to be different!
Freeze: Cover with plastic wrap and freeze for 12-18 hours. I unwrapped them at about 15 hours and they were still pretty easy to cut. Any longer than 18 hours and the sandwiches are harder to cut.
Cut: Be sure to cut with a very sharp knife. They are difficult to cut so use some arm strength!
Storage of ice cream sandwiches
Individually wrap these sandwiches and put in the freezer for up to a month. Any longer then they will dry out. Let them sit out for 15 minutes and then enjoy!
Rocky Road Ice cream Sandwiches
- 2 9x9 square cake pans
- Parchment paper
- Measuring cups and spoons
- Large saucepan
- 1 cup unsalted butter
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup cocoa powder unsweetened
- 1 cup all-purpose flour leveled
- 1 tsp salt
- ¾ tsp baking powder
- ½ gallon rocky road ice cream
- Preheat the oven to 350°. Line both 9 inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the warm brownies out. Set aside.
- In a large sauce pan on the stove, melt the butter. After melting, whisk in the sugar until completely combined. Then, whisk in the eggs and vanilla. The batter will look a little dull and murky.
- Remove from heat and add in the cocoa powder, flour, salt and baking powder. Fold it all together with a siicon spatula. Batter will be thick and makes about 4 cups.
- Spoon and spread half of the batter about 2 cups into each prepared pan. Using the back of your spoon or spatula, spread the batter evenly into each pan. Place a small piece of parchment paper directly on the top of the brownie batter, smoothing it down. The top parchment paper helps the brownies stay flat while baking and not rising as much.
- Bake each pan separately for 15 minutes. Any longer will make the ice cream sandwiches difficult to cut. Let cool for 15 minutes and remove one pan of brownies out of the baking pan (this one will go on top of ice cream).
- Scoop the softened ice cream on top of the one layer of brownies. Spread evenly with back of spoon. You will use almost all of the ice cream.
- Carefully pick up the first brownie square sheet of brownies and place on top of the ice cream layer. Gently press it down into the ice cream to help it stick. Cover with plastic wrap and freeze for at least 12-18 hours. Any less and the ice cream will be to soft. Longer than 18 hours the sandwiches are hard to cut.
- Remove the pan of ice cream brownies from the freezer. Carefully lift them out as a whole using the parchment paper overhang on the sides. Using a very sharp knife, cut into sqaures or rectangles. Serve and enjoy immediately!
fun fact of the day!
On average, a 4 yr old will ask at least 400 questions per day! I’m pretty sure my 4 yr old asks way more than that!