Two thin, ultra fudgy brownie cookies sandwiching a layer of caramel and coffee flavored Halo Top ice cream. A delicious and healthified ice cream treat.
There are two types of people in this world:
Those you love salty treats.
And those who love sweets.
My husband, he is a salt fanatic. His favorite snacks include chips, trail mixes, pretzels, and basically anything loaded with salt.
If I have delicious baked goods in the house, it just doesn’t interest him in the slightest. Well, unless it’s the very last cookie, than all the sudden he wants it. But that’s a story for a different day!
Me on the other hand. I’m a dessert addict. I love anything sweet. Cookies. Cake. Pie. But my two absolute favorites are brownies and ice cream. Preferably together. Maybe even some hot fudge on top. And why not some whipped cream.
Ok I’m getting carried away. And hungry. Getting back on track.
I combined my two favs to create the ultimate sweet treat. It’s a brownie ice cream sandwich. It has two rich, fudgy brownie cookies sandwiching Halo Top caramel macchiato ice cream. It’s heaven.
Let’s get to baking and ice cream sandwich making.
First, we need to make the brownie cookies.
In a large microwave safe bowl, melt the butter and chocolate chips using 50% power until both are full melted. I used Kerrygold Irish butter because it’s a grass fed butter that has numerous health benefits such as its anti-inflammatory and a good source of vitamin A. I also used 60% bittersweet chocolate because it has a richer chocolate taste and less sugar than a milk chocolate.
In a separate bowl, beat together the egg and coconut sugar until the mixture becomes pale in color and light and fluffy, 2-3 minutes. Add in the vanilla. Fold in the chocolate mixture.
Ok you need one more small bowl to mix together all of the dry ingredients. I know we are making a little bit of a mess. But it’s worth it. Trust me.
Add the dry mix to the chocolate mix and stir until well combined. Allow the mixture to sit for about 5-10 minutes, as it will firm up, which makes it easier to scoop.
Pre-heat the oven to 350 degrees. With a small ice cookies scoop, scoop out even sized balls of cookie dough onto a greased baking sheet. Bake for 8 minutes. Yep, exactly 8 minutes and they come out perfectly. Let them cool slightly, then let the transfer to a wire rack to finish cooling (about 20 minutes).
Once the cookies are baked and cooled, wrap the cookies in foil or clear wrap and freeze for 2 hours. The cookies are easier to assemble when frozen.
Time to add the ice cream. I used Halo Top because it is my favorite healthy ice cream. It is low in fat and a great source of protein. Plus, it tastes AMAZING.
Now a days, you can can find Halo Top just about anywhere. Almost any local grocery store and I have even seen it at Walgreens.
I used caramel Macchiato because the expresso caramel flavor pairs beautifully with the rich chocolate brownies.
But you can switch it up and use another flavor. I think the peanut butter one would be a total win! Or even mint chocolate chip. Really any flavor would work well! This recipe calls for two pints, so you can use two different flavors if you want variety.
Time to assemble.
Now, this was the first time I’ve made ice cream sandwiches. So it was a bit of an experimental process adding the ice cream layer. I learned that you don’t want to let the ice cream soften too much and try to scoop dollops of it with a spoon onto the cookie as the soupy mess will leak out from the cookies when you try to sandwich them together.
Not a pretty sight.
Luckily, you all can learn from my mistakes and do this step correctly. Let the ice cream soften just until you can scoop it (like 5 minutes). Use an cream scoop to scoop an even amount of the ice cream onto the first layer of cookie. Top it with the second cookie and press down just until the ice cream is evenly sandwiched between the two cookies.
Complete this until all the cookies and ice cream are used.
Allow the cookies to freeze for about an hour before eating, so the ice cream can set.
I know it was a little work to make this ice cream sandwiches, but it is so worth it. These are 10 times better than a store bought ice cream sandwich. The brownie cookies are super rich and chocolatey, but also tender and chewy. The caramel macchiato ice cream is sweet and creamy, with hints of caramel and expresso.
How I know these are a home run? My husband is obsessed! After the first bite, he told me this is the best dessert I have ever made. He’s been eating one every night after dinner.
Quite a compliment from a salt lover.
The best part is these last in your freezer for up to a month. So you will have them on hand for a while. Well if they even last that long!
Caramel Macchiato Brownie Ice Cream Sandwiches
Two thin, ultra fudgy brownie cookies sandwiching a layer of caramel and coffee flavored Halo Top ice cream.
- 12 oz bitter sweet chocolate 60% cocoa
- ½ cup butter Kerrygold
- 2 eggs room temp
- ¾ cup coconut sugar
- 2 teaspoons vanilla
- 1/3 cup oat flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder
- 1 teaspoon expresso powder
- 2 pints Halo Top ice cream I used caramel macchiato
Microwave butter and chocolate at 50% power until both are fully melted.
Beat eggs and sugar for 2 min.
Fold in chocolate mix and vanilla. Stir until well combined.
Fold in the remaining dry ingredients.
Allow the mixture to rest for 10 minutes.
Scoop out 24 even sized balls of cookie dough onto a greased cookie sheet.
Bake at 350 degrees for 8 minutes.
Let cool and then freeze for 2 hours. The ice cream sandwiches are easier to assemble if the cookies are frozen.
Allow the ice cream to soften slightly. Using an ice cream scoop, scoop one scoop onto a cookie. Press the other cookie on top.
Repeat process until all the cookies are used.
Freeze cookies for an hour.
Serve and enjoy.
The cookies will last up to a month in an airtight container in the freezer. You can use an desired flavor of ice cream. Halo top brand highly recommended!