These homemade ice cream sandwiches were a hit—simple, fun to make, and perfect for kids (and grown-ups who act like kids). I found the little ice cream sandwich molds on clearance after the holidays and finally used them. They were easy to work with and made the whole process feel playful. Snagging them on sale made the treat feel extra special.
How to make them:
- Bake a brownie recipe that yields enough batter to fill a 12 x 18 jelly roll pan.*
- Allow the brownie sheet to cool completely.
- Use the sandwich molds to cut out the shapes from the cooled brownie sheet.
- Place one brownie cutout in the bottom half of the closed mold.
- Scoop your favorite ice cream onto the brownie base.
- Top with a second brownie cutout.
- Press the two halves together using the mold’s handle to form a perfectly shaped ice cream sandwich.
- Serve and enjoy immediately, or wrap and freeze for later.
The first batch was a little messy—too much enthusiasm and not enough patience—so I didn’t get the best photos. Next time, I’ll cut out all the brownie shapes ahead of time and assemble sandwiches as needed; that keeps things neater and faster when cravings hit.
If you can’t find the exact molds I used, there are other basic ice cream sandwich makers and shapes available that work the same way. Look for durable plastic or silicone molds that allow you to press two cookie or brownie pieces together with ice cream in the middle. Different shapes—triangles, hearts, stars, or animals—make the sandwiches more fun and kid-friendly.
Tips for best results:
- Chill the brownie sheet slightly before cutting to reduce crumbling.
- Soften the ice cream just enough to scoop easily but not so much that it melts quickly.
- Work on a tray and freeze finished sandwiches for 15–20 minutes to help them set before serving.
- If you don’t have a 12 x 18 jelly roll pan recipe, double a 13 x 9 recipe to get the same yield.
These sandwiches are customizable—use cookies instead of brownies, swap in different ice cream flavors, or roll the edges in sprinkles, chopped nuts, or mini chocolate chips for extra texture and visual appeal. They’re a quick, joyful treat for parties, warm afternoons, or anytime you want something homemade and a little nostalgic.
*If you only have a 13 x 9 recipe, double it to approximate the yield of a 12 x 18 jelly roll pan.