Olive Oil Brownie Ice Cream Sandwiches
Cool off this summer with Olive Oil Brownie Ice Cream Sandwiches! 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 summer desserts, try some of my other favorites like Bakery Style Chocolate S'mores Cookies with Fluff, Healthy Homemade Cherry Frozen Yogurt, or Chocolate Chip Cookie Ice Cream Sandwich Recipe.
A Quick Look At The Recipe
- Recipe Name: Olive Oil Brownie Ice Cream Sandwiches
- Ready In: 1 day 50 minutes
- Makes: 12 ice cream sandwiches
- Main Ingredients: extra virgin olive oil, Dutch cocoa, dark chocolate, heavy whipping cream
- Flavor Profile: rich chocolate with creamy caramel swirl ice cream
- Dietary Info: no seed oils, eggless, easy swaps for vegan and gluten free versions
- Difficulty: Medium
- Why You’ll Love It: Homemade ice cream sandwiches free of seed oils!
Summarize & Save This Content On
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. Olive oil is a healthier and more flavorful baking fat that works wonderful in brownies!
- Customizable: These homemade ice cream sandwiches are so customizable! While this recipe includes the vanilla caramel swirl ice cream you guys voted for on Instagram, 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. This is similar to like a giant ice cream cake, you can cut them any way you like!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Why Olive Oil Works in Brownies
- Ingredients
- Flavor Variations
- Baker’s Tips for Olive Oil Brownie Ice Cream Sandwiches
- How to Make Olive Oil Brownie Ice Cream Sandwiches
- Recipe FAQ’s
- More Frozen Dessert Recipes
- Olive Oil Brownie Ice Cream Sandwiches
- The Bake Shop
Why Olive Oil Works in Brownies
- Provides fat for a moist and fudgy texture that can make brownies stay softer longer than those made with butter.
- Gives brownies an earthy and delicious flavor and compliments chocolate for an elevated flavor profile.
- No worries of butter seizing up as olive oil does not solidify when dairy ingredients are added.
- Easily mixes into brownie batter!
I use olive oil for brownies and blondies on the regular. I'm sure you'll love the use of this organic oil in baked goods! Try some of my other desserts using olive oil like Olive Oil Strawberry Blondies, Olive Oil Honey Chocolate Chip Cookies, or Olive Oil Raspberry Brownies.
Ingredients
- Olive Oil: I’m using organic extra virgin olive oil for olive oil brownies. This makes them butter free and seed oil free!
- 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.
- 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. Or, you could also use one of my other ice cream recipes like Salted Caramel No Churn Ice Cream, Organic Rocky Road Ice Cream, or even Homemade Mint Chocolate Chip Fro Yo.
- 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: You can use my Homemade True Caramel Sauce to swirl into the ice cream or try one of the other flavor variations I have listed below. You could also use Homemade Caramel Sauce with Bone Broth or Gingerbread Caramel Sauce for variations.
*For a full list of ingredients and measurements, visit the recipe card below.
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. Swirl in Homemade Chocolate Ganache Sauce for even more chocolate!
- 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.
Baker’s Tips for Olive Oil Brownie Ice Cream Sandwiches
- Always weigh ingredients for the best results.
- 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!
- Vegan — Use your favorite dairy free milk like coconut, almond or oat milk. Use your favorite store bought vegan ice cream for the center.
- Gluten Free — Replace the all purpose flour with 510 grams gluten free flour blend.
How to Make Olive Oil Brownie Ice Cream Sandwiches
- 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 mix to combine.
- Add the milk milk and mix to combine.
- Add in the all purpose flour, salt, and vanilla bean and mix until a smooth brownie batter forms.
- Once mixed, 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.
Recipe FAQ’s
I always prefer homemade so I can control the ingredients and use ones that I like. Many store bought ince cream sandwiches will have unnecessary ingredients such as natural or artificial flavors, gums, soy, seed oils and more. You don't need these ingredients to make delicious ice cream sandwiches!
Yes, you can use a hand mixer in place of a stand mixer if you prefer.
I love using olive oil in brownies because I love the flavor it brings. I also prefer eating it over seed oils, so I do think it's a better choice, even for desserts like brownies.
No, they just have a great rich, fudgy chocolate flavor with a slightly fruity underdone!
Yes, for the brownies you can use canola oil, sunflower oil or melted coconut oil in place of EVOO if you prefer.
I make these brownies eggless because this allows us to under bake them without worry. We want an under baked brownie so they stay soft when frozen in the ice cream sandwiches. This makes them easier to eat. And, because we're making a no churn ice cream, that is also eggless, this is a great egg-free frozen dessert option!
Yes, just replace the all purpose flour with 510 grams gluten free flour blend. I used the Namaste Organic Perfect Flour Blend for testing.
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, I provide lots of flavor variations for the ice cream option so you can do mint chip, coffee, chocolate, strawberry and more.
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.
You need to have soft brownies so they are easy to bite when frozen. This is why I make eggless brownies, this way, they can be underbaked a little without worry and stay soft and fudgy, which makes them perfect for ice cream sandwiches.
Use a sharp knife and you can run it under hot water to help get nice clean cuts before slicing.
Wrap in plastic wrap once cut and store in the fridge for up to 3 months.
More Frozen Dessert Recipes
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Olive Oil Brownie Ice Cream Sandwiches
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper
- 9×13-inch Baking Pan
Ingredients
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
- Always weigh ingredients for the best results.
- 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!
- Vegan — Use your favorite dairy free milk like coconut, almond or oat milk. Use your favorite store bought vegan ice cream for the center.
- Gluten Free — Replace the all purpose flour with 510 grams gluten free flour blend.
- High Altitude — Follow the recipe as noted.
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!