Ingredients
Scale
1 cup Unsalted Butter
1 cup Granulated Sugar
1 cup Packed Light Brown Sugar
2 Large Eggs
1 Extra Egg Yolk
2 teaspoons Vanilla Extract
1 ½ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Semi-Sweet Chocolate Chips
½ cup Unsweetened Cocoa Powder
1.5 quarts Premium Vanilla Ice Cream
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper
- Beat softened butter, granulated sugar, and brown sugar until light and fluffy
- Add eggs and extra egg yolk one at a time, mixing well after each addition, then stir in vanilla
- In a separate bowl, whisk together flour, baking soda, and salt
- Gradually add dry ingredients to wet ingredients, mixing on low until just combined
- Divide the dough into two portions. To one, mix in cocoa powder and one cup of chocolate chips for the brownie layer
- To the other, mix in remaining chocolate chips for the cookie layer
- Spread brownie dough evenly into the prepared baking pan, then spread cookie dough on top
- Bake for 25-30 minutes until the edges are set and a toothpick comes out with moist crumbs
- Let cool completely, then freeze for at least 30 minutes
- Soften ice cream for 10-15 minutes, then spread evenly over one half of the cooled brookie layer
- Top with the other half of the brookie, press down gently, wrap tightly, and freeze for 4-6 hours
- Once frozen, slice into sandwiches and serve
Notes
Customize with different ice cream flavors and add-ins.
Wrap each sandwich tightly for best freezer storage.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 500 kcal
- Sugar: 45 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg