These brownie cookie dough ice cream sandwiches have a layer of brownie on the bottom, cookie dough on the top, vanilla ice cream in the middle, and a sprinkle of flaky sea salt on top. And with a few key ingredients, they stay soft enough to enjoy when frozen. I’m can’t stop eating them! They are such a fun and tasty treat for summer!
These ice cream sandwiches are inspired by the ones from Disney’s Animal Kingdom. I saw a couple videos about them and they sounded amazing! Since I can’t just go to Animal Kingdom to try them, I decided to make a version at home. I haven’t tried the original one and am not sure of its exact flavor, so it’d be hard to call these a copycat. However, I watched and read a lot of what has been said about them and feel like I am at least very close. If nothing else, it’s a fun version to try at home. And if you’ve never heard of them, just make them because they are awesome!
Testing, Testing!
I spent a good bit of time testing the brownie and cookie dough layers. I wanted the ice cream sandwich to have a good bite and not have one layer significantly firmer than the other. The trickiest layer was the cookie dough. Cookie dough is dense and made with butter, and both factors make for a very firm layer when frozen. So, I started with reducing the butter and replacing it with oil. The butter/oil combination gives both the flavor from butter and a softer texture when frozen from the oil.
Another thing I added was some corn syrup, similar to adding corn syrup to the fudge layer of my Copycat Dairy Queen Ice Cream Cake. Corn syrup doesn’t fully freeze, so it helps things stay soft in the freezer. That was the final secret to nailing the texture, I think, because the cookie dough came out perfectly!
As for the brownie layer, I tested out my classic easy brownie recipe (oil-based) and my newest fudgy brownie recipe (butter-based), but without the chocolate chips. The brownie layer was naturally softer when frozen than the cookie dough with both versions. I ultimately decided to go withe the fudgy brownie recipe. It’s still soft when frozen, but also holds up a little better to the ice cream and cookie dough layers to meet their firmness. I’m so in love with the final version of these – firm enough to slice and hold the ice cream, soft enough to bite into straight from the freezer.
These Brownie Cookie Dough Ice Cream Sandwiches Are A Fun Treat
- (Almost) Disney copycat. As I mentioned above, I can’t say these brownie cookie dough ice cream sandwiches are an exact Animal Kingdom copycat because I’ve never tried the ones sold there. But they look pretty close to all the pictures I’ve seen and I’d use all the same words to describe how good they are!
- Firm but chewy layers. The key to a good ice cream sandwich, whether it’s a classic Neapolitan ice cream sandwich or chocolate chip ice cream cookie sandwiches, is to ensure that the layers stay soft enough to bite through when frozen. That took some trial and error here, especially for the cookie dough, but I’m happy to say we nailed it.
- Store well for months. It does take a bit of effort to make these brownie cookie dough ice cream sandwiches, but the good news is that one batch makes 14 to 21 ice cream sandwiches AND they freeze well. When stored properly, they can last for the entire summer in the freezer (not that I would ever anticipate them lasting that long)!
Ingredient Notes
These ice cream sandwiches are made with many of the same ingredients in traditional brownies and chocolate chip cookie dough, with a few variations to keep them soft enough to bite when frozen. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- All-purpose flour – Be sure to measure the flour correctly with a food scale or the spoon and level technique. Note that the flour used in the cookie dough must be heat treated since that layer is not baked.
- Cocoa powder – Regular natural unsweetened cocoa powder adds the chocolate flavor to the brownies without the need to melt chocolate.
- Unsalted butter – I did use butter in the brownie layer. The brownie is naturally softer than the cookie dough and some of the ice cream may melt into it, so the butter works well. The brownie is still soft, but also holds up to a touch of moisture. Butter is also used in the cookie dough for flavor.
- Egg – One egg plus another yolk gives these brownies just enough structure and chewiness.
- Vanilla extract – Helps balance the bitterness of the cocoa powder in the brownies and adds flavor to the cookie dough.
- Vegetable oil – I replaced some of the usual butter with vegetable oil to create a cookie dough texture that stays soft when frozen. You won’t want to replace it with something else, since the cookie dough wouldn’t stay soft. Other types of oil, like avocado oil, would probably work fine. They just may give the cookie dough a slightly different flavor.
- Light brown sugar – For the cookie dough, I stuck with all brown sugar. The brownie has a strong chocolate flavor, and I did test the cookie dough with some white sugar, but it didn’t have enough flavor. The brownie over powered the cookie dough too much. So brown sugar was an important piece of this layer. I also used a good bit of sugar in the cookie dough, since the sandwich was described as being rich and it seemed like it may be quite sweet. Plus, the molasses in the brown sugar also contributes to the softer texture, since it has such a low freezing point.
- Corn syrup – Helps keep the cookie dough soft in the freezer, since it doesn’t freeze solid. I know this is an ingredient that people often like to replace or swap, but I highly recommend sticking with it. Without it, the cookie dough will be way too hard. And something like honey would totally change the flavor of the cookie dough.
- Mini chocolate chips – Mini chocolate chips are a must. Full-sized chocolate chips are too crunchy and make it hard to bite into these ice cream sandwiches.
- Sprinkles – I recommend jimmies, but any will work.
- Vanilla ice cream – I used Tillamook Vanilla Bean Ice Cream. It has a good white color, while some vanilla ice creams are a little more yellow. It also has a nice vanilla flavor for this combination. See more in the section below about what ice cream to use.
- Flakey sea salt – While this isn’t a must, it is on top of the ones at Animal Kingdom and the little pop of salt is fun. Plus, if you’re not into too much sweetness, it will cut down on that a bit.
A Note on Heat Treating Flour
Since the cookie dough is not baked, the flour needs to be heat treated separately to ensure it’s safe to eat. Raw flour can contain bacteria, like e. colli and salmonella, and it’s one of the reasons raw cookie dough isn’t considered safe. So whenever you’re making a recipe that uses unbaked cookie dough, like these ice cream sandwiches or chocolate chip cookie dough cake, the flour needs to be heated to 160°F first.
The good news is that it’s super easy to heat treat flour and it can be done in the oven or the microwave. All you need to do is make sure the flour reaches 160°F degrees. I prefer to do it in the oven, as I outlined in my post on How To Heat Treat Flour.
How To Make Brownie Cookie Dough Ice Cream Sandwiches
These ice cream sandwiches require a bit of time to make because each layer needs to freeze before assembly but the steps and processes are very easy! The printable instructions can be found in the recipe card below.
Make the Brownie Layer
Begin by greasing a cake pan with non-stick baking spray. Then, line it with parchment paper that sticks over the two long sides. Preheat the oven to 350°F.
Whisk the dry ingredients in a bowl.
Whisk the melted butter and sugar in another bowl. Cool for a couple of minutes.
Add the eggs and vanilla extract. Whisk until smooth.
Fold in the dry ingredients.
Spread the batter evenly in the pan. It will be a thin layer.
Bake for 12-15 minutes, until a toothpick comes out with a few moist crumbs.
Let the brownie layer cool on the counter for 15-20 minutes, then freeze for about an hour.
Make the Cookie Dough Layer
Grease another cake pan with non-stick baking spray. Line it with clear wrap, pressing it against the bottom and sides to flatten it. Be sure to leave a little overhang in both directions.
Beat the butter, oil, brown sugar, and vanilla on medium for 2-3 minutes.
Mix in the corn syrup.
Add the flour and salt. Mix until combined.
Fold in the mini chocolate chips and sprinkles.
Spread the dough into the prepared pan. Sprinkle with more mini chocolate chips, sprinkles, and flakey sea salt.
Place the cookie dough in the freezer for about an hour.
Layer the Sandwiches
Remove the frozen brownie from the pan. Wash the pan and then line it with non-stick spray and two layers of clear wrap, fully covering the sides. Place the brownie back in the pan and return it to the freezer.
Scoop the ice cream into a large bowl. Let it sit for 5-10 minutes, until soft enough to stir.
Stir the ice cream until smooth and creamy. Spread it evenly on top of the brownies.
Return the pan to the freezer. Then, grab the frozen cookie dough layer and loosen it from the pan.
Place the cookie dough layer on top of the ice cream, pressing down a bit to level out the ice cream underneath. Freeze for 2-3 hours.
Cut into sandwiches. I cut strips 1 3/4 inches wide and then cut those in half, as shown in the photo.
Tips for the Best Ice Cream Sandwiches
- Stick with the brownies and cookie dough in this recipe. These cookie dough brownie ice cream sandwiches cannot be made with just any brownie recipe. Most brownies would be too dense and solid when frozen and cookie dough just freezes solid as well. As noted above, it took quite a bit of trial and error to create layers that stayed soft enough to bite when frozen.
- Grease and line the pans. For baking the brownies, parchment paper works great to lift them from the pan later. For the cookie dough and the ice cream, plastic wrap is the better option. I used Glad cling wrap since it’s a bit more sturdy. But you do still want to grease the pan, so that it can easily be lifted out.
- Freeze each layer. The brownie and cookie dough layers both need to freeze for at least an hour before attempting to assemble the ice cream sandwiches. Otherwise, they’ll be too soft to work with without falling apart.
- Do not melt the ice cream. The goal is ice cream that you can mix with a bit of arm strength, not a milkshake consistency. If it’s too melted, the brownies will get soggy.
- Freeze before slicing. Once assembled, it will take the layers about 2-3 hours to fully firm up. If you slice them too soon, the ice cream layer will spill out.
What Ice Cream Should I Use?
I experimented a bit with different ice cream options. Ultimately I used Tillamook Vanilla Bean Ice Cream. It has a nice white color, while some vanilla ice creams are a little more yellow. It also has a nice vanilla flavor for this combination. I don’t recommend using a “homestyle” vanilla. In my testing, those ice creams had the more yellow color and a stronger, different flavor that actually overpowered the brownie and cookie dough.
The other consideration is the size of the ice cream container. I found 1.5 quarts to be best. It gave me ice cream sandwiches that were about 1 1/2 inches in height and was enough ice cream to be comparable to the other layers. However Blue Bell ice cream, for example, is a larger container at 1.89L. I made a version with that size and it was too much ice cream. Plus, it took the heigh of the sandwiches to about 1 3/4 inches, which became tough to eat.
Proper Storage
Wrap leftovers individually in clear wrap. Store leftovers in the freezer. They should be soft enough to eat straight out of the fridge, but you can also let them sit for about 3-5 minutes if you want them a little softer. I found the 3 minute point to be perfect (yes, I timed it – multiple times)! Best if eaten within 2-3 months.
Brownie Cookie Dough Ice Cream Sandwiches
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Ingredients
Brownie
- ⅔ cups (86g) all-purpose flour (measured correctly)
- 5 tablespoons(36g) natural unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (112g) unsalted butter (melted)
- 1 cup (207g) sugar
- 1 large egg
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
Cookie Dough
- ½ cup (112g) unsalted butter (room temperature)
- ¼ cup (60ml) vegetable oil
- 1 ¾ cups (393g) light brown sugar
- 1 tablespoon vanilla extract
- ½ cup plus 2 tablespoons (150ml) corn syrup
- 1 ½ cups (195g) all-purpose flour (heat treated)
- ¼ teaspoon salt
- 1 cup (169g) mini chocolate chips
- 3 tablespoons sprinkles (I recommend jimmies)
- Flakey sea salt
- 1.5 quart container vanilla ice cream (I used Tillamook Vanilla Bean Ice Cream)
Instructions
Make the brownie layer
- Grease a 9×13-inch cake pan with non-stick baking spray and line it with parchment paper that sticks up and over the side on the two long sides. Preheat oven to 350°F.
- Add the flour, cocoa, baking powder and salt to a medium sized bowl, whisk together and set aside.
- In a large bowl, combine the melted butter and sugar. Whisk together to combine. Let cool for a few minutes so it’s not too hot for the eggs, then add the eggs and vanilla extract and whisk until well combined and smooth.
- Fold in the dry ingredients.
- Pour the batter into the prepared pan, spread evenly and bake for about 12-15 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with a few moist crumbs, it’s done. It will seem very thin.
- Let cool for about 15-20 minutes, then place in the freezer to freeze, about 1 hour.
Make the cookie dough layer
- Grease another 9×13-inch cake pan that’s the same size as the one used for the brownie with non-stick baking spray. If you don’t have a second pan, let the brownie freeze, then remove the brownie, store it in the freezer and use that pan for the cookie dough. After greasing it, line it with clear wrap (I use Glad cling warp, which is a little more sturdy). I did one strip of clear wrap going across the 13-inch sides first, since I will use those longer sides to lift the cookie dough out later. I did a second layer along the 9-inch side too, so that it keeps the cookie dough from touching the sides of the pan and sticking. Press the clear wrap into the pan and press against the bottom and sides to flatten it. I found both greasing and using clear wrap to be best. Leave a little overhang in both directions. Set pan aside.
- Add the butter, vegetable oil, brown sugar and vanilla extract to a large mixer bowl and beat on medium speed until significantly lighter in color and fluffy, about 2-3 minutes.
- Add the corn syrup and mix until well combined.
- Add the flour and salt, and mix until combined. The dough will be quite thin (for cookie dough) and fluffy.
- Fold in the mini chocolate chips and sprinkles.
- Spread the dough evenly into the prepared pan. Sprinkle on some additional mini chocolate chips, sprinkles and the flakey salt.
- Place in the freeze to freeze fully, about 1 hour.
Layer the sandwiches
- When you’re ready to build the ice cream sandwiches, remove the frozen brownie from the pan and leave it in the freezer (or if you used the same pan for the brownie and cookie dough, now remove the cookie dough and leave it in the freezer). Wash the pan and line it with non-stick spray and two layers of clear wrap, as you did for the cookie dough. Try to fully cover the sides of the pan, so no ice cream will touch the sides of the pan. This will make them easier to lift out of the pan after being frozen. Place the brownie back into the bottom of the pan and place back in the freezer
- Scoop your ice cream into a large bowl and let it sit for about 5-10 minutes to soften. The time could vary, depending on the temperature of your home. You want it soft enough to stir it (with a little arm strength), but not melting too much. If it’s too melty when you add it to the brownie, the brownie will end up soggy.
- Stir the ice cream until smooth and creamy, then add it to the top of the brownie and spread evenly. Work quickly so that the ice cream doesn’t melt onto the brownie. Place pan back in the freezer while you prep the next layer.
- Grab the cookie dough layer and loosen it from the pan. Once ready, grab the brownie and ice cream layers from the freezer and quickly add the cookie dough layer on top. Press down a bit, to make sure the ice cream levels out underneath it and there are no gaps.
- Place back in the freezer to freeze fully, 2-3 hours.
Slice and serve
- Cut into sandwiches and serve. The number of sandwiches you’ll get depends on how big you cut them. I cut strips about 1 ¾ inches wide, and then cut those strips in half (see photo above), which made sandwiches about 4 inches long and gave me 14 sandwiches. If you’d like smaller and more sandwiches (21 total), you could cut the strip into thirds.
- Wrap leftovers individually in clear wrap. Store leftovers in the freezer. They should be soft enough to eat straight out of the fridge, but you can also let them sit for about 5 minutes if you want them a little softer. Best if eaten within 2-3 months.
Notes
- Vegetable oil – I replaced some of the butter in the cookie dough with vegetable oil to create a texture that stays soft when frozen. You won’t want to replace it with something else, since the cookie dough wouldn’t stay soft. Other types of oil, like avocado oil, would probably work fine. They just may give the cookie dough a slightly different flavor.
- Light brown sugar – Stick with all brown sugar. The brownie has a strong chocolate flavor, and I did test the cookie dough with some white sugar, but it didn’t have enough flavor. The brownie over powered the cookie dough too much. Plus, the molasses in the brown sugar also contributes to the softer texture, since it has such a low freezing point.
- Corn syrup – This helps keep the cookie dough soft in the freezer, since it doesn’t freeze solid. I know this is an ingredient that people often like to replace or swap, but I highly recommend sticking with it. Without it, the cookie dough will be way too hard. And something like honey would totally change the flavor of the cookie dough.
- Mini chocolate chips – Stick with mini ones. Full-sized chocolate chips are too crunchy and make it hard to bite into these ice cream sandwiches.
- Vanilla ice cream – I used Tillamook Vanilla Bean Ice Cream. It has a good white color and a nice vanilla flavor for this combination. Some vanilla ice creams (homestyle versions) are a little more yellow with a different flavor. Container size is also a consideration. See more in the section above about what ice cream to use.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
