Ice cream sandwiches are the ultimate summer treat. They're made with your favorite ice cream that's sandwiched between a brownie-like crust that stays soft even when frozen. Make a big batch and enjoy them all summer long!
Sprinkles, mini chocolate chips, or chopped nutsoptional, for ganishing the sides of the sandwiches
Preheat your oven to 350 degrees. Line a 18"x13" pan with parchment paper, letting the ends hang over the edge of the pan.
In a medium-sized pot, heat the sugars, butter, and milk until it's steaming. Remove the pot from the heat and add the chocolate. Let the chocolate sit for 3 minutes then stir until it melts. Once the chocolate cools slightly and is warm to the touch, whisk in the eggs and vanilla.
Add the flour, baking soda, and salt to the pot and stir just until it is mixed in.
Pour the batter into the prepared jelly pan, spreading the batter evenly to the sides - see notes. Bake for 12-15 minutes, or until it has puffed up slightly and the top looks dry. Remove the pan from the oven and gently press down on the brownie so that it is evenly thin and not puffed up in places - use a paper towel if it's too hot on your hands. Let the brownie cool completely then use the parchment paper to remove it from the pan.
Cut the brownie in half then lay one half on a parchment paper-lined baking sheet.
Spread the soft ice cream over the brownie on the baking sheet. Top with the other half of the brownie then put the baking sheet into your freezer for at least 2 hours.
Once it is frozen, cut it into smaller ice cream sandwiches. If you're using sprinkles, mini chocolate chips, or nuts, dip the edges of the ice cream sandwiches in them then wrap each individually and store them in your freezer.
If the batter is hard to spread evenly in the pan (It is very thick) simply grease your hands with some butter and gently press it down until it's smooth and even.