Fudgy Brownie and Raspberry Ice Cream Sandwiches

A couple weeks ago my family was raving about some red raspberry gelato they tried.

And how it would be so amazing if they could have an ice cream sandwich filled with raspberry gelato.

That’s all I needed to hear and I got to work. Normally it’s like pulling teeth asking for suggestions what they’d like me to make so when major hints are dropped, I waste no time in making what’s been requested.

Last summer I made Fudgy Brownie Cookie Dough Ice Cream Sandwiches, and for the brownie portion I used the Alice Medrich recipe. I love that recipe, but wanted to change it up.

So I tried David Lebovitz’s Robert’s Absolute Best Brownies recipe from his cookbook, Ready for Dessert: My Best Recipes. I had been wanting to try the recipe for years because the brownies get rave reviews for being fudgy, rich, and not at all cakey, which are my brownie requirements. I love brownies and these are neck-and-neck with my other two favorite recipes.

Setting the ice cream sandwich component aside, if you’re looking for a top-shelf, easy, no-mixer, very fudgy brownie recipe, give try these.

Although I normally add a splash of coffee or instant espresso granules to brownie and chocolate-based batters, I didn’t want to tweak this highly acclaimed recipe. I’m glad I left it alone because the brownies are rich, fudgy, not too sweet, and they worked perfectly for sandwiching ice cream.

Except it’s actually raspberry sorbet. Raspberry (or strawberry or black cherry) ice cream is generally easier to find and less expensive than sorbet so feel free to use your favorite ice cream, sherbet, sorbet, or gelato.

The flavor combination of the bold, dark chocolate brownies contrasted with the sweeter and more zingy raspberry sorbet makes for a wonderful flavor pairing. Chocolate and raspberries go so well together.

The perfect refreshing and cooling treat on a hot summer day.

Fudgy Brownie and Raspberry Ice Cream Sandwiches

The brownies are rich, fudgy, not too sweet, not cakey, and work perfectly to sandwich in the sorbet (or ice cream or gelato). The recipe is adapted from David Lebowitz’s highly acclaimed, Robert’s Absolute Best Brownies, and they are excellent. If you’re looking for a top-shelf, easy, no-mixer, very fudgy brownie recipe, try these. The bold, dark chocolate brownies contrasted with the sweeter and more zingy raspberry sorbet makes for a wonderful flavor pairing. Chocolate and raspberry goes so well together, but use your favorite sorbet, gelato, or ice cream to fill the sandwiches.


6 tablespoons unsalted or salted butter (3/4 of 1 stick)
8 ounces bittersweet or semisweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature preferred
1/4 cup all-purpose flour
1 pint raspberry sorbet, softened (or your favorite sorbet, ice cream, or gelato)


  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.
  2. In a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth.
  3. Add the sugar, vanilla, and whisk to combine.
  4. Add the eggs, one at a time, and whisk to combine.
  5. Add the flour and stir energetically for 1 full minute (time yourself) until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the bowl. Two crucial elements in the success of the brownies include stirring “energetically” and stirring for one full minute – your bicep/shoulder will likely be burning. Batter may appear to separate a few second into stirring, and it may appear grainy midway through, but when you stir with vigor for a full 60 seconds, you’ll end up with a batter that’s rich, thick, satiny smooth, and glossy. Therein lies the difference between dry, crumbly brownies and the amazing ones.
  6. Turn batter out into prepared pan and smooth the top lightly with a spatula or knife.
  7. Bake for about 30 minutes, or until the center is almost set; do not overbake. 28-29 minutes is perfect in my oven, but ovens and personal preference varies. A toothpick inserted in the center should come out with a few moist crumbs, but no batter.
  8. Allow brownies to cool in pan on a wire rack for about 1 hour. Cover with a sheet of foil to prevent freezer smells and place pan in the freezer for at least 2 hours, or until brownies are very firm or frozen.
  9. Remove sorbet from freezer about 30 minutes before using it so it can soften at room temp.
  10. Remove brownies from freezer, lift them out using foil overhang, and put slab on a large cutting board. With a large knife, cut slab in half. Even though brownies are cold/frozen, it’s possible to slice them with firm pressure, using caution. Or, wait 5-10 minutes for brownies to soften slightly if slicing is too difficult straight from freezer. You want brownies cold so that when you’re pushing and spreading the sorbet, the brownies don’t become squished.
  11. Using a knife or spatula, add the sorbet to one brownie slab in an even, flat layer, smoothing it as best you can with knife or spatula. Top with other brownie slab and place giant sandwich in freezer for at least 2 hours, or until sorbet has set up.
  12. Place giant sandwich slab on cutting board and using caution, slice into 8 sandwiches, each 1-inch wide and 4-inches long, or preferred size/shape. Serve immediately. Sandwiches will keep airtight in the freezer for up to 3 months.

Brownies adapted from David Lebovitz’s Robert’s Absolute Best Brownies from Ready for Dessert: My Best Recipes

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