The Perfect Ice Cream Sandwich Recipe with Claire Saffitz

Ingredients

• 2 pint Vanilla Ice Cream (store‑bought, keep frozen until use)
• 4 ounce Oreos (lightly crushed; can substitute with Biscoff, graham crackers, shortbread, or ginger snaps)
• 2 large Eggs (room temperature)
• 2 tablespoon Vanilla Extract (pure vanilla extract)
• 5 tablespoon Neutral Oil (canola, vegetable, or avocado oil; adds tenderness)
• 5 tablespoon Unsalted Butter (cut into cubes, melted with chocolate for flavor)
• 4 ounce Semi‑Sweet Chocolate (chopped; melted with butter and oil)
• 0.25 cup Granulated Sugar (kosher sugar preferred)
• 0.5 cup All‑Purpose Flour (sifted; low amount keeps brownies flexible)
• 1 teaspoon Flaky Sea Salt (sprinkled on top brownie slab for crunch)
• 0.25 teaspoon Kosher Salt (added to brownie batter)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 325°F. Line an 8×8‑inch baking pan with heavy‑duty aluminum foil, pressing it flat into the corners. Lightly spray the foil with neutral oil or brush with a thin layer of oil.

   Time: PT10M

   Temperature: 325°F

2. Melt Chocolate, Butter, and Oil

   Place the chopped semi‑sweet chocolate, butter cubes, and 5 Tbsp neutral oil in a heat‑proof bowl. Set the bowl over a saucepan with about 1 inch of simmering water (double boiler) and melt, stirring until smooth.

   Time: PT5M

3. Whisk Eggs, Sugar, and Vanilla

   In a separate medium bowl, whisk together 2 large eggs, ¼ cup granulated sugar, and 2 Tbsp vanilla extract until the mixture becomes pale, foamy, and slightly thickened.

   Time: PT5M

4. Combine Wet and Dry Ingredients

   Pour the egg mixture into the melted chocolate bowl, stirring until fully incorporated. Fold in ½ cup sifted all‑purpose flour and ¼ tsp kosher salt until just combined; do not over‑mix.

   Time: PT5M

5. Spread First Brownie Slab

   Scrape roughly half of the batter into the prepared pan. Using a spatula, spread it evenly to the edges, creating a thin, uniform layer.

   Time: PT2M

6. Bake First Slab

   Place the pan in the center of the oven and bake for 9 minutes, or until the surface is matte and the slab feels firm to the touch.

   Time: PT9M

   Temperature: 325°F

7. Cool First Slab

   Remove the pan and let the brownie slab cool on a wire rack for about 5 minutes.

   Time: PT5M

8. Bake Second Slab

   Re‑oil the foil if needed, spread the remaining batter into a second thin layer, and bake for another 9 minutes at 325°F.

   Time: PT9M

   Temperature: 325°F

9. Cool Second Slab

   Cool the second slab for 5 minutes, then gently loosen both slabs from the foil using a spatula.

   Time: PT5M

10. Crush Oreos

    Place the Oreos in a zip‑top bag and crush them with a rolling pin, leaving chunks large enough to be visible in the finished sandwich.

    Time: PT5M

11. Soften and Flavor Ice Cream

    Transfer the frozen vanilla ice cream to a large metal bowl. Let it sit for 1‑2 minutes, then stir vigorously with a spatula until it becomes spreadable. Fold in the crushed Oreos until evenly distributed.

    Time: PT10M

12. Spread Ice Cream Layer

    Place the first brownie slab (the one without flaky salt) back into the foil‑lined pan, top side up. Evenly spread the softened ice‑cream‑Oreo mixture over the slab, smoothing with a spatula.

    Time: PT2M

13. Freeze Ice Cream Layer

    Transfer the pan to the freezer and let the ice‑cream layer set until firm, about 45 minutes.

    Time: PT45M

14. Add Top Brownie Slab

    Remove the pan from the freezer. Place the second brownie slab (the one sprinkled with flaky sea salt) on top of the frozen ice‑cream layer, pressing gently to ensure full contact.

    Time: PT2M

15. Final Freeze

    Return the assembled sandwich to the freezer and freeze until completely solid, at least 1 hour (longer if the freezer is frequently opened).

    Time: PT60M

16. Trim and Cut Sandwiches

    Using a sharp chef’s knife, trim a thin strip from all four sides of the frozen block to expose both brownie layers. Then cut the block into 12 equal rectangles (or desired size). Store each sandwich in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g