Mimi's Organic Eats » Recipes » Frozen Desserts
Olive Oil Brownie Ice Cream Sandwiches
Published June 16, 2025 by Mimi Council
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Cool off this summer with Brownie Ice Cream Sandwiches made with olive oil! This recipe combines olive oil brownies along with homemade no churn ice cream to create homemade ice cream sandwiches!
If you’re looking for more frozen desserts, try some of my other favorites like Salted Caramel No Churn Ice Cream, Raspberry Chocolate Chip Ice Cream, or Chocolate Chip Cookie Ice Cream Sandwich Recipe.

This recipe was one of your votes on Instagram. If you want to vote on upcoming recipes, I hold polls every month on my Instagram in the stories. So, make sure you’re following along to vote on new recipes!
And you guys were serious about this poll, I got so many votes for these Brownie Ice Cream Sandwiches! I couldn’t believe how passionate you were about this on social media. So, I’m very excited to share these homemade ice cream sandwiches with you!


Why You’ll Love This Recipe
- One Bowl Brownies: I use a simple one bowl brownies recipe here, making these quick and easy to make! You can mix up in a bowl or a mixer, either works.
- Olive Oil Brownies: I use organic extra virgin olive oil in these Brownie Ice Cream Sandwiches for a healthier take, as most store bought ice cream sandwiches are made with seed oils.
- Customizable: These homemade ice cream sandwiches are so customizable! While this recipe includes the vanilla caramel swirl ice cream you guys voted for, I also include 6 different ice cream flavor variations that you can try too!
- Serves a Crowd: If you have a house full of people, this recipe for homemade ice cream sandwiches is perfect as it serves a crowd! You can also cut them smaller to serve even more people too.

Ingredients
- Olive Oil: I’m using organic extra virgin olive oil for olive oil brownies, but you’re welcome to use another oil like canola oil, avocado oil or coconut oil. If using coconut oil, just be sure to melt it.
- Cane Sugar: I use organic cane sugar as it’s less processed than granulated white sugar.
- Dutch Cocoa: I use organic Dutch cocoa powder for a sweet chocolate flavor. Using natural cocoa is fine, but it will not be as rich chocolatey and it will be less sweet.
- Dark Chocolate: I use organic mini dark chocolate chips, as I love these for melting. You can also chop up a dark chocolate bar as well.
- Milk: I use organic whole milk, but you can also use coconut milk, almond milk, or oat milk if you prefer.
- All Purpose Flour: Organic all purpose flour makes these brownies chewy and dense, don’t substitute another kind of flour.
- Salt: Use fine sea salt.
- Vanilla Bean: I use organic ground vanilla bean in these brownies because I think the flavor goes so well with chocolate. If you don’t have vanilla bean, you can also use vanilla bean paste. And you can also use vanilla extract, just don’t put it in
- Heavy Whipping Cream: I use organic heavy whipping cream for the no churn ice cream. If you want to use store bought ice cream, you can also do that instead of making it.
- Sweetened Condensed Milk: You’ll need organic sweetened condensed milk to make the no churn ice cream. This ingredient is what lowers the temperature of the ice cream, making it smooth and creamy, not icy. So don’t substitute this for regular milk as it is not the same.
- Caramel Sauce: I’m using my homemade True Caramel Sauce to swirl into the ice cream. I recommend making this ahead of time, so it has time to cool.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: You’ll need a stand mixer or a hand mixer for the ice cream. But these are one bowl brownies, so while you can make them with a mixer, you don’t need to. You could also make them with a large bowl and whisk or spatula.
- Half Sheet Pan: You’ll need one half sheet pan to bake the brownies. If you don’t have this and you have two 9×13-inch baking pans, that also works!
- Parchment Paper: You’ll need nontoxic parchment paper to ensure the brownies come out of the pan easily, I would not recommend skipping this with this recipe.
- 9×13-inch Baking Pan: I use a 9×13-inch baking pan to sandwich these brownie ice cream sandwiches together. This ensures the ice cream does not leak out while chilling.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a half sheet pan with parchment paper.
Step 2
To make the brownies: Add the olive oil, cane sugar, cocoa powder and boiling water to a large mixing bowl. Mix with a hand mixer until smooth.
Add the melted chocolate and milk and mix to combine.
Add in the all purpose flour, salt, and vanilla bean and mix until a smooth brownie batter forms.
Transfer to the half sheet pan and spread it out evenly.






Step 3
Bake for 25 to 30 minutes or until the edges look dry and middle looks set. The best thing about these brownies is they are eggless, so if you like super soft and fudgy brownies, feel free to bake less.
Once the brownies cool, transfer to the freezer until they are firm.
Step 4
To make the ice cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream. Mix, starting on low to avoid splattering, then gradually increase the speed. Continue to whisk until you are at full speed and stiff peaks form. (If you are making a flavor, you may add the strawberry powder, raspberry powder, cocoa, coffee, vanilla, or mint extract here).
Add in the sweetened condensed milk. Stir to combine into a smooth batter. (If you are folding in sprinkles or chocolate chips, do that now). Set aside.



Step 5
Line a 9×13-inch baking pan with parchment paper. Let the parchment paper fold over the sides for easier removal.
Remove the brownies from the freezer and cut them in half. Place one half into the baking pan, it should fit almost perfectly.



Step 6
Transfer the ice cream mixture on top of the brownies in the pan and spread evenly.
Drop dollops of caramel swirl (or if you are using jam, do that here) and then swirl it into the ice cream. Top with the second brownie half.
Freeze overnight. Cut into 12 bars (or any size you like!). Wrap bars in plastic wrap and store in the freezer.

Baker’s Tips
- It’s crucial to line your baking sheet with parchment paper. This will ensure that the brownies can easily be removed without breaking.
- You can use another kind of oil if you prefer. Canola oil, sunflower oil, or melted coconut oil all work.
- I provide 6 different ice cream flavor options below, feel free to try all the different flavors!
- You can also dip the cut brownie ice cream sandwiches in rainbow sprinkles, mini chocolate chips, cereal, or chocolate candies too!
Flavor Variations
Try these different flavor variations. Instead of adding the caramel swirl, add these ingredients into the ice cream instead for different flavored brownie ice cream sandwiches!
- Raspberry: Add 1 tablespoon raspberry powder into the heavy whipping cream before mixing. Swirl in raspberry jam when you spread the ice cream onto the brownies.
- Strawberry: Add 1 tablespoon strawberry powder into the heavy whipping cream before mixing. Swirl in strawberry jam when you spread the ice cream onto the brownies.
- Funfetti: Add 2 teaspoons vanilla extract into the heavy whipping cream before mixing. Fold in naturally colored rainbow sprinkles into the ice cream mixture after the sweetened condensed milk. You can also dip sandwiches in rainbow sprinkles after cutting.
- Chocolate: Add 1/2 cup Dutch cocoa powder into the heavy whipping cream before mixing.
- Mint Chocolate Chip: Add 2 teaspoons of organic peppermint extract into the heavy whipping cream before mixing. Fold in 113 grams mini dark chocolate chips into the ice cream mixture after the sweetened condensed milk.
- Coffee: Add 1 tablespoon of organic espresso powder into the heavy whipping cream.


FAQ’s
Yes, for the brownies you can use canola oil, sunflower oil or melted coconut oil in place of EVOO if you prefer.
I do not use any leavening in this recipe as I want these brownies to be dense and fudgy as they are being sandwiched between ice cream. So, I purposely left out the evening so they would not rise so we get that dense texture that’s perfect for sandwiching with ice cream.
Yes! You’ll just want to soften it a little bit so you can easily press it into the pan with the brownies. If using store bought, just let it sit out on the counter for about 15 minutes before scooping and transferring it to the brownies.
Wrap in plastic wrap once cut and store in the fridge for up to 3 months.

Craving More?
- Eggless Chocolate Ganache Brownies
- Sourdough Chocolate Chip Brownies
- Chocolate Chip Cookie Ice Cream Sandwich Recipe
- Salted Caramel No Churn Ice Cream
- Vegan Chocolate Peanut Butter Ice Cream Bars

Olive Oil Brownie Ice Cream Sandwiches
Mimi CouncilIngredients
Batter
- 1 cup extra virgin olive oil
- 568 grams cane sugar
- 113 grams Dutch cocoa powder
- 1 cup boiling water
- 113 grams mini dark chocolate chips (melted)
- ½ cup milk
- 510 grams all purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon ground vanilla bean
Ice Cream
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk
- ½ cup caramel sauce
Instructions
- Preheat the oven to 350°F. Line a half sheet pan with parchment paper.
- To make the brownies: Add the olive oil, cane sugar, cocoa powder and boiling water to a large mixing bowl. Mix with a hand mixer until smooth.
- Add the melted chocolate and milk and mix to combine.
- Add in the all purpose flour, salt, and vanilla bean and mix until a smooth brownie batter forms.
- Transfer to the half sheet pan and spread it out evenly.
- Bake for 25 to 30 minutes or until the edges look dry and middle looks set. The best thing about these brownies is they are eggless, so if you like super soft and fudgy brownies, feel free to bake less.
- Once the brownies cool, transfer to the freezer until they are firm.
- To make the ice cream: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream. Mix, starting on low to avoid splattering, then gradually increase the speed. Continue to whisk until you are at full speed and stiff peaks form. (If you are making a flavor, you may add the strawberry powder, raspberry powder, cocoa, coffee, vanilla, or mint extract here).
- Add in the sweetened condensed milk. Stir to combine into a smooth batter. (If you are folding in sprinkles or chocolate chips, do that now). Set aside.
- Line a 9×13-inch baking pan with parchment paper. Let the parchment paper fold over the sides for easier removal.
- Remove the brownies from the freezer and cut them in half. Place one half into the baking pan, it should fit almost perfectly.
- Transfer the ice cream mixture on top of the brownies in the pan and spread evenly.
- Drop dollops of caramel swirl (or if you are using jam, do that here) and then swirl it into the ice cream.
- Top with the second brownie half.
- Freeze overnight.
- Cut into 12 bars (or any size you like!).
- Wrap bars in plastic wrap and store in the freezer.
Video

Notes
Nutrition
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These are so fun to make for summer!
These are a fabulous summer treat! The brownies are delicious!
amazing, thank you!
Such a savory combination of rich brownie and smooth ice cream! Delicious especially in the summer!
Thank you Connie!
An incredible summer treat!
Thanks Mary!
So good from the freezer – you can cut little slices off and save the rest for later.
So much better than the store bought. I could make these none stop! Thank you for the recipe!