I decided to try making ice cream sandwiches with this delicious Chocolate Ginger Brownie recipe. I made one batch of brownies, which makes 3 large ice cream sandwiches, but you can easily make two batches of these brownies for six large ice cream sandwiches.

The brownies are rich and chocolatey with a nice spicy ginger flavor that is unexpected in a traditional ice cream sandwich. I filled my sandwiches with some caramel sauce and a generous layer of caramel swirl ice cream.

These are a great dessert to make ahead of time, wrap them well in plastic wrap and keep in freezer until ready to serve!

You can find the basic Chocolate Ginger Brownies recipe here. Start by lining an 8″x8″ pan with aluminum foil and spray with Pam. Set pan aside. Preheat oven to 325 degrees.


Brownie: In a medium bowl whisk together the sugar, dutch-process cocoa powder, flour, nutmeg, ground ginger, salt and cloves. Set aside.

In a second bowl mix the two eggs, vanilla extract and the freshly ground ginger. Set aside.

Melt butter and bittersweet chocolate in a medium sauce pan, stirring until smooth. Remove pan from heat and stir in the dry ingredients. When completely combined add the egg mixture and mix until completely combined.

Pour batter into prepared pan and bake for 30-35 minutes. Let brownies cool in pan for 15 minutes then transfer to a wire rack to cool completely.

When brownies are completely cooled cut in half and wrap each in plastic wrap. Place brownies in freezer for 1 hour.

Assemble: Line the 8″x8″ baking pan with plastic wrap, allowing for a 1″ over-hang all around. Remove brownies from freezer, unwrap and place half of the brownie right side down into the pan.

Spread with 2 tablespoons caramel sauce or dulce de leche sauce (if using). Spread a generous helping of ice cream over the caramel sauce.

Unwrap the second half of the brownie, spread with 2 tablespoons caramel sauce and place on top of ice cream.

Wrap ice cream sandwich tightly in the plastic wrap, keeping everything in the pan and return to the freezer for 8 hours or overnight.

When the ice cream sandwich is completely frozen, remove plastic wrap and cut into bars. Since I made a half batch I cut mine into 3 bars. Wrap each ice cream sandwich in waxed paper for serving or re-wrap in plastic wrap and keep frozen until ready to serve.

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