Filed under: Cookies / Frozen
June 27, 2019

Brownie Cookie Lemon Vanilla Chip Ice Cream Sandwiches

Lemon curd ice cream with bits of chopped chocolate sits between two chewy brownie cookies for the ultimate ice cream sandwich.

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Dark chocolate brownie cookies surround a vanilla ice cream laced with chocolate bits and lemon curd. This is an ice cream sandwich like no other. 

 

brownie ice cream sandwich

 

At the intersection of lemon and dark chocolate lies, what I believe to be, the pinnacle of mouth-watering complexity. This is no ordinary ice cream sandwich. I have been gorging on these all week and I have so much to tell you. This is the kind of recipe I want to be remembered for long after I’m gone. It’s that good.

Brownie Cookie Ice Cream Sandwiches

First, we’ve got a totally delicious, super easy to make brownie cookie. The cookies are great at room temp but after a bout in the freezer, they get really chewy and the chocolate flavor intensifies. There are very few recipes that give you more than you put in and this is one of them: Can you sift two ingredients together and then stir in two more with your hand? I thought so.

 

 

Simple Homemade Vanilla Ice Cream Sandwiches

Then we’ve got a creamy homemade vanilla ice cream. It’s not difficult either – I promise. Some milk, cream, sugar and salt in a pot. Temper in some yolks. Add some vanilla. That’s it. Custard heaven. The hard part is that you need to let it chill in the fridge before you freeze it. Ugh, the wait. And OK, you could just stop here. You’ll have a perfectly delicious brownie cookie ice cream sandwich.

 

 

Lemon Curd Chocolate Chip Ice Cream

But what if you didn’t? What if you let loose the foodie in you and added pieces of a deliciously dark chocolate to the ice cream? And then just what if you went full dynamite and made Ina’s lemon curd (legit one of the easiest curds I’ve ever made) and stirred it into the vanilla ice cream? Oh, you would like you very much. So will everybody who you have the generosity to share a bite with. There won’t be many though, I promise. Imma stop talking, your oven and freezer are waiting.

 

 

 

Tips to make Brownie Cookie Ice Cream Sandwiches

  • Size and servings: With the recipes I’ve given, you’ll likely have leftover ice cream. I made big, big cookies – I scooped about 2.5 tablespoons of batter and it made eight large cookies which I filled with probably ⅓ of a cup of ice cream each. I had a lot of ice cream leftover. This made my cookies shareable – a half a cookie per person was enough.

  • Reserve the egg yolks from the cookies to use on the ice cream.

  • My brownie cookie recipe is adapted heavily from this Bonappetit recipe. I made it their way the first time and, like many of the reviewers, had a lot of trouble with it. The changes I made to the methodology, ingredients and bake time made all the difference in handling and baking the batter. I also ask you to slightly underbake your cookies, this makes them perfectly chewy for a freezer life.

  • The brownie cookies have what seems to be a lot of sugar in them, but they do not end up tasting very sweet. If you wanted to up the sweetness of the cookie you could add some chopped chocolate, like in the original recipe. For an ice cream sandwich though, the added sweetness is unnecessary as you’ll get that from the middle layer.

Perfectly Cut Ice Cream Sandwiches

Evenly match up the cookies in size and find a biscuit cutter that will fit most of the cookies. You’ll use this to punch out rounds of ice cream which you’ll then place between two cookies. Store sandwiches wrapped in parchment paper, in an airtight container in the freezer.

Brownie Cookie Lemon Curd Ice Cream Sandwiches

Two brownie cookies surround a vanilla chocolate chip lemon curd ice cream

Ingredients

Brownie cookie recipe

  • 3 cups powdered sugar conventional is fine
  • ¾ cups dutch process cocoa
  • ½ teaspoon salt
  • 2 large egg whites 1 large egg
  • Flaked sea salt for sprinkling

Lemon Curd Chocolate Chip Ice Cream recipe

  • 2 cups milk
  • 1 cup heavy cream
  • cups sugar
  • ½ teaspoon sea salt
  • 4 egg yolks
  • 1 ¼ teaspoon pure vanilla extract
  • Chopped dark chocolate 3.5 oz
  • Lemon Curd

Method

Make the cookies

  • Preheat the oven to 350. Line two cookie sheets with baking paper - the more non-stick you have the better, these are sticky cookies.
  • Bring your eggs to room temperature either by taking them out of the fridge a few hours before, or by placing them in a bowl of hot water for a few minutes before. Sift your powdered sugar and cocoa into a big bowl. Add the salt to the sugar/cocoa mix and whisk to combine. Add the egg whites and egg, use a spatula and strong-arm it into a mixture. It will be thick.
  • Use a cookie scoop to put spoonfuls of batter onto the baking sheets and sprinkle over sea salt if using. Bake big cookies for 12 minutes, small cookies for 10. The goal is to slightly underbake them so they remain chewy.
  • Once cool, put the cookies in ziplock bags and freeze.

Make the ice cream

  • In a medium-sized pot, allow the milk, cream, sugar and salt to cook on medium until the sugar dissolves.
  • Temper in your yolks: Have the egg yolks ready in a deep bowl near the stove. Pour a little bit of the milk mixture into the yolks and whisk to combine. Pour a bit more and whisk, and a bit more until half of the base is whisked with the yolks. Pour the yolk mixture into the pot with the rest of the milk and whisk to combine.
  • Simmer until the base comes to 170 degrees. Turn off heat and add in the vanilla, whisk to combine. Sieve the mixture into a heat-safe bowl and place it in the fridge for 8 hours or overnight to chill.
  • Line a 9x13” sheet pan with parchment paper and place in freezer.
  • Freeze custard according to manufacturer's instructions and once completely churned, add in the chopped chocolate. Churn just to mix the chocolate in. Pour the ice cream into the cold sheet pan. Pour the curd over the top and swirl it in with a spoon. Cover the ice cream with another sheet of parchment paper and place in freezer for 4-6 hours.

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