Peanut Butter Brownie Ice Cream Sandwiches

This Peanut Butter Brownie Ice Cream Sandwich Recipe is the perfect summer dessert! Layers of ice cream and peanut butter are sandwiched between two rich, flourless peanut butter brownies in a easy, homemade recipe that will be the hit at any party or barbecue! They are gluten-free with an easy dairy-free option! 
Course Dessert
Cuisine American
Keyword brownie ice cream sandwiches, homemade ice cream sandwiches, ice cream sandwich recipe
Prep Time 20 minutes
Cook Time 20 minutes
Freezing time 6 hours
Total Time 40 minutes
Servings 18 Ice Cream Sandwiches
Calories 257kcal
Author Laura



Optional drizzle:


  • Preheat oven to 350 degrees F
  • Line and grease two 8x8” square baking pans
  • In a mixing bowl, melt together butter, peanut butter and chocolate chips. Stir until smooth.
  • Add the eggs and stir until smooth. 
  • Add sugar, sea salt, vanilla, and cocoa powder and mix until the batter is smooth.
  • Divide mixture evenly between the two prepared 8x8” baking pans.
  • Bake in the preheated oven for 20 minutes, or until the edges and top of the brownie looks set and feels firm to the touch.
  • Remove the brownies from the oven and let them cool in the baking pans.
  • While the brownies are cooling, remove 3 cups of ice cream from the freezer and let it sit at room temperature to soften.
  • Once the brownies are completely cool, remove ONE batch of brownies from its baking pan.
  • Leave the other batch of brownies in the baking pan, pour ¼ cup peanut butter on the top of the brownies and spread until it’s evenly distributed.
  • Put the pan of brownies with peanut butter in the freezer to harden for at least 15 minutes.
  • Remove the brownies from the freezer and spread softened ice cream over the peanut butter layer.
  • Gently press the other batch of brownies on top of the ice cream layer.
  • Place the baking pan in the freezer to harden for at least 5 hours or overnight.
  • Remove the brownie ice cream sandwiches from the freezer and place on a cutting board.
  • Cut the sandwiches into 9 pieces, and then cut each of those 9 pieces in half, with a large, sharp knife.
  • If desired, make topping by melting chocolate chips and peanut butter together, then drizzle as desired on the cut ice cream sandwiches.
  • Store in an airtight container in the freezer until ready to serve and enjoy!


Serving: 1ice cream sandwich | Calories: 257kcal | Carbohydrates: 21.4g | Protein: 6.8g | Fat: 18.5g | Saturated Fat: 8.4g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.4g | Cholesterol: 58mg | Sodium: 135mg | Potassium: 122mg | Fiber: 3g | Sugar: 16.3g | Vitamin A: 325IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 1.1mg