July is National Ice Cream Month, and I couldn’t let it slip away without making a delicious ice cream treat.  I suggest you do the same and make these ASAP. Once cut into squares, they’re like having mini brownie sundaes ready to go in your freezer. How perfect would these be to pull out of your freezer after your next BBQ?!

Brownie and Salted Caramel Ice Cream Sandwiches
printer friendly recipe

1 batch favorite brownies (I cheated and used Trader Joe’s mix)
1 pint vanilla ice cream, softened to spreadable consistency 
caramel sauce (I used and recommend Trader Joe’s Fleur de Sel Caramel in the jar)
pinch of fleur de sel sea salt if not using pre-salted caramel (optional)

Preheat oven following brownie recipe instructions. Spray bottom of baking pan with nonstick spray. Line bottom with parchment paper (this will make removing the entire pan of brownies much easier). Bake and cool brownies completely. Remove the entire batch from the pan by lifting out parchment. Use a serrated knife to carefully slice the large brownie in half horizontally. If the top piece breaks apart a bit it’s no big deal, the ice cream and caramel will glue it back together.

Spread ice cream in an even layer over bottom brownie layer. You decided how much ice cream filling you want! Spread desired amount of caramel over ice cream, working quickly so ice cream doesn’t melt too much. If your caramel sauce is not salted, sprinkle with a pinch of good salt. Top with top piece of brownie. Place huge ice cream sandwich back in baking dish or on a large plate and freeze until hard. Cut into squares. These are best when left to soften for a minute.