The easiest no-churn brownie ice cream sandwiched between the easiest brownie cookies and frozen to ice cream sandwich perfection. Five ingredients is all you need. A brownie lovers frozen dream!
We need to talk about these No-Churn Brownie Ice Cream Sandwiches . I’m gonna be honest and say that I tested this gem all the way back in May, Memorial Day weekend to be specific. And while the trials and tribulations of having to make several batches of this AMAZING no-churn brownie ice cream and perfect the brownie cookie situation to go with them between MDW and now were trying, I do it for you guys. And now you can repay me by going out, buying the five, yes only FIVE ingredients needed for these, and get them in your freezer to indulge in over and over and over all summer long. We’re on day seven of the most insane heat wave I can remember and trust me, these beauties are giving me life. And cellulite dimples. But whatever. Fine. FIVE INGREDIENT BROWNIE ON BROWNIE ACTION.
I first got the fire for this recipe when I saw this No-Churn Mocha Brownie Fudge Ice Cream from Katie at Wood and Spoon. I’ve been seeing mouth watering images of no-churn ice cream all over the interwebs for years now, but it wasn’t until I saw this brownie version that I got my lazy pants on and said “I’m gonna put minimal effort into making this amazing ice cream!” Why churn? Who wants to churn when you can not churn and still end up with ice cream heaven????
The ice cream from the get-go was perfection, but I had to figure out the brownie cookie situation. I googled recipes for brownie cookies – they all looked stunning and perfect – but if I’m gonna be lazy with my ice cream makeage, I’m gonna be lazy with my cookie makeage as well. Duh. I tested a few different options with brownie mix, even going so far as to use an entirely separate box of brownie mix, totally dissing the leftovers from what’s used for the ice cream. But THEN, I realized that you can take that leftover brownie mix, add an egg and some oil, skip the water, and you end up with this brownie cookie dough that rolls perfectly into balls and bakes up into the perfect “lazy girl” brownie cookie. They are especially perfection for ice cream sammies, because they almost take on a oreo-like texture and taste when frozen.
DID I MENTION ONLY FIVE INGREDIENTS???
Please. Do it. Make them and then eat them out of the tupperware container, standing up, with the freezer door open, hoping that your husband doesn’t find you eating ice cream sammies, standing up, with the freezer door open. That’s not something I’ve done, just a vision I have that sounds amazing.
- 1 box of your favorite Brownie mix (Ghiradelli never disappoints - hence why I bought a 7lb box of it at Costco)
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 1 egg
- 1/3 cup vegetable oil
- In a medium sized mixing bowl, mix together 1 cup of brownie mix and your sweetened condensed milk until fully combined. Set aside.
- In a stand mixer fitted with the whisk attachment, whisk your 2 cups of whipping cream until stiff peaks form. This usually takes me about 15 minutes on medium speed on my Kitchen Aid. You'll know your cream is ready when you take the whisk attachment off, flip it upside down and the cream stays standing on the whisk. Slowly fold your brownie mix and condensed milk mixture into the whipped cream until fully combined. Pour the mixture into a standard size bread pan and freeze for at least 6 hours, up to overnight until set.
- In the meantime you can prepare your cookies. Preheat your oven to 325 degrees F. Take the remaining brownie mix from the box (should be just about 2 & 3/4 cups) and mix in 1 egg and 1/3 cup of vegetable oil. Mix well. This will create more of a 'dough' than a 'batter'. Take 1 tablespoon of the dough, roll it in a ball between your hands, and place on a large baking sheet lined with parchment paper. You should get just about 14 balls of brownie dough (which will yield 7 ice cream sammies).
- Bake in preheated oven for 12 minutes. Remove cookies from oven, and transfer to a wire rack to let cool. Store in an air tight container until you're ready to assemble your ice cream sammies.
- Assemble your sammies by taking 1/2 cup of the no-churn brownie ice cream, scraping it out of the cup, and then placing it on one of the cookies. Press down with another to make the sandwich. I like this process of putting the ice cream in a measuring cup because it gives the sammie a little more of a 'clean' look around the edges, vs. just slapping the ice cream from the scooper. But it's not mandatory. Feel free to adjust the amount of ice cream you use for your sandwiches - 1/2 cup will use up just about all of your ice cream.
- Store the sandwiches in an air tight container in your freezer for up to one month.