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
- Slightly Softened Ice Cream: Let the ice cream sit out for about 5 minutes before scooping. It should be slightly soft but not melting.
- 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.
- 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
Ingredients
**Assembly:**
- – 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
Instructions
**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.
**Assembly:**
- 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.
Notes
- 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).