Brownie Sea-Salted Caramel Ice Cream Sandwich

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Ice cream, brownies, and vanilla bean sea salt caramel come together to create the ultimate Brownie Sea-Salted Caramel Ice Cream Sandwich. Soft, fudgy brownie cookies sandwich a layer of sea salt vanilla bean caramel and creamy caramel swirl ice cream for a delightful treat.

Tips for the Perfect Ice Cream Sandwich

  1. Slightly Softened Ice Cream: Let the ice cream sit out for about 5 minutes before scooping. It should be slightly soft but not melting.
  2. Scooping the Ice Cream: Use a mini cookie scoop to evenly distribute the ice cream over the brownie. Spread the mini scoops with an offset spatula for a smooth layer.
  3. Creamy Ice Cream: We love using Straus Caramel Swirl Ice Cream for its creamy texture and sea-salted caramel swirls. Straus ice cream is less airy and higher in butterfat, making it extra creamy.

Brownie Sea-Salted Caramel Ice Cream Sandwich

Prep Time 30 minutes
Cook Time 10 minutes
Cooling & Freezing 2 hours 30 minutes
Course Dessert
Servings 6



  • – 1.5 pints Straus Organic Caramel Swirl Ice Cream
  • – 2/3 cup sea salt caramel optional

**Brownie Cookies:**

  • – 1 cup all-purpose flour
  • – 1/2 cup + 2 tablespoons unsweetened cocoa powder
  • – 1/2 teaspoon baking soda
  • – 1/4 teaspoon salt
  • – 1/2 cup salted butter softened
  • – 1/2 cup granulated sugar
  • – 1/2 cup packed dark brown sugar
  • – 1 large egg at room temperature
  • – 1 teaspoon pure vanilla extract


**Brownie Cookies:**

  • Preheat the oven to 350°F.
  • In a large bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
  • In a stand mixer with a paddle attachment (or a bowl with a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla to the butter mixture and mix for 1-2 more minutes on medium-high speed.
  • On low speed, add the dry ingredients and mix until just combined.
  • Line a half cookie sheet with parchment paper and spray with non-stick cooking spray.
  • Spread the dough into an even layer in the prepared pan.
  • Bake for just under 10 minutes, until a toothpick comes out clean. Let cool.


  • Remove the cooled brownie cookie from the pan and cut it in half to make two even pieces.
  • Place a new piece of parchment paper in the half cookie sheet. Place one half of the brownie back in the sheet.
  • If using, spread the caramel over the brownie, leaving a 1/2 inch border around the edges.
  • Scoop the ice cream over the caramel and spread it into an even layer, leaving a 1/2 inch border around the edges. Place the second brownie layer on top.
  • Freeze for 2 hours or overnight.
  • Remove from the freezer, trim the edges as needed, and cut into bars. Freeze until ready to serve.


  • Use 1.5 pints of Straus Organic Caramel Swirl Ice Cream.
  • Use 1/2 cup of softened salted butter (Straus Organic European Style Butter recommended).

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