These unique Brownie Raspberry Swirl Ice Cream Sandwiches start with rich chocolate brownies stuffed with vanilla ice cream and a tart raspberry swirl! You’ll fall in love with their refreshing flavors.

Brownie Raspberry Swirl Ice Cream Sandwiches |
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Arrested Development Anticipation week continues, aka that week where 10th Kitchen and I post recipes and obscure in-jokes about a tv show that went off the air 7 years ago. As a blogging strategy to not alienate any readers, it’s pure genius!

So far, we’ve had an Elderflower Collins (with a side of toast), Bluth’s Original Chocolate-Dipped Frozen Bananas, and Hot Ham Water-inspired Ham and Spring Vegetable Soup. Today I bring you Brownie Raspberry Swirl Ice Cream Sandwiches:

Brownie Raspberry Swirl Ice Cream Sandwiches |

There’s a running joke in Arrested Development about ice cream sandwiches. It first starts when Michael visited his father, George Sr, in prison. Michael’s concerned about George, but George insists that he’s happy, and  instead of simply doing time, he’s “doing the time…of my life!” Michael continues to try to talk business, but George is too distracted by the delicious ice cream sandwich he got from the jail vending machine:



My goal, then, was to make an ice cream sandwich worthy of a love affair. I wanted it to be a little different, a little unique, and a lot delicious. Fortunately, the combination of rich chocolate brownies, vanilla ice cream, and a tart raspberry swirl delivered on all accounts.

Brownie Raspberry Swirl Ice Cream Sandwiches |

These sandwiches can be enjoyed like traditional ice cream sandwiches and eaten by hand, or because they’re so substantial, you can cut them and plate them and serve them all fancy-like with a knife and a fork. Give them a drizzle of chocolate sauce or a dollop of whipped cream, and you have one gorgeous dessert! After about 5 minutes out of the freezer, they’re the perfect texture–still solid, but softened a bit, with just a hint of melty ice cream around the edges.

Brownie Raspberry Swirl Ice Cream Sandwiches |

I added a little alcohol to the raspberry swirl, which helps brighten the flavor and keep it from being hard and icy. (Nobody needs icy raspberries mucking up their otherwise-dreamy ice cream sandwich.) You can get creative by substituting your favorite flavor of ice cream, or changing out the raspberries for another berry. Might I suggest blueberries, in honor of Tobias’s obsession with the Blue Man Group?

Brownie Raspberry Swirl Ice Cream Sandwiches |

We were pretty obsessed with these at my house, and often found ourselves shaving off an edge to have just a taste more. I would definitely make like George Sr and have a love affair with these, and I might just take Lucille’s advice and marry an ice cream sandwich, too.

And finally, I had to share this picture. I made and photographed these during a big heat wave in Los Angeles, and for long and boring reasons our air conditioning was not working at the time. It was a race against the clock to get any good pictures before the ice cream totally melted. Sweat was pouring down my face, and I actually looked a lot like the ice cream sandwich below. I have major respect for anyone who photographs ice cream on a regular basis–it’s crazy tricky!  (But so worth it, when you finally get to eat the finished product.)

Brownie Raspberry Swirl Ice Cream Sandwiches |
2 Brownie Raspberry Swirl Ice Cream Sandwiches stacked on top of each other on a white plate next to fresh raspberries.

Brownie Raspberry Swirl Ice Cream Sandwiches

5 from 1 vote
These unique Brownie Raspberry Swirl Ice Cream Sandwiches start with rich chocolate brownies stuffed with vanilla ice cream and a tart raspberry swirl! You'll fall in love with their refreshing flavors.
Prep12 minutes
Cook15 minutes
Total27 minutes
Yields12 ice cream sandwiches


For the Brownies:

For the Raspberry Swirl Ice Cream:

  • 12 oz frozen raspberries, defrosted, you can also use fresh berries
  • 1/4 cup granulated sugar
  • 1 tbsp Chambord, other raspberry liqueur, or vodka (optional)
  • 2 quarts vanilla ice cream, slightly softened but not melted
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To Make the Brownies:

  • Preheat the oven to 350 F (176 C). Line two 9×13-inch pans with foil so that it extends up and over the sides. Spray the foil with nonstick cooking spray, and set aside for a moment.
  • Crack the eggs into the large bowl of a stand mixer, and add the cocoa powder, salt, baking powder, and vanilla extract. Beat them on medium speed with a paddle attachment until smooth.
  • Place the butter in a medium saucepan over medium heat, and stir with a rubber spatula as the butter melts. Once melted, add the sugar and continue to stir just until the sugar melts a bit, gets glossy, and small bubbles start to appear on the sides of the pan. Don’t let the butter come to a boil.
  • Take the pan off the heat, and add the hot butter to the egg mixture in the mixing bowl. Mix until smooth. Finally, add the flour and mix again until the flour streaks disappear. Finish by scraping down the bottom and sides of the bowl with a spatula. Divide the batter evenly between the two pans, and spread it into an even layer. (It will be thin.) If you’re using a kitchen scale, you’ll use 1 lb 3.5 oz for  each pan.
  • Bake the brownie layers at 350F for 14-15 minutes, until the edges have started pulling away from the sides of the pan, and a toothpick inserted into the center comes out with only a few moist crumbs attached. Let the brownies cool on a wire rack for about 15 minutes, then refrigerate them until chilled.

Ice Cream Sandwich Assembly:

  • Combine the defrosted raspberries, granulated sugar, and Chambord in a bowl. (The alcohol is optional, but it helps keep the raspberry swirl softer and less icy.) Mash with a potato masher or fork until very juicy, and the berries are broken up into coarse pieces.
  • Spray a 9×13 pan with nonstick spray, and press a layer of plastic wrap into the pan so that it extends up and over the sides. (The spray helps the plastic wrap stick to the pan.) Scoop the softened ice cream into the pan, and mash it into an even layer. Use a butter knife to scrape deep furrows into the top of the ice cream, then spoon the raspberry puree into the furrows. Swirl the puree and ice cream around a bit with a butter knife, but don’t mix too much, otherwise you’ll lose the pockets of berries and all the ice cream will turn pink. Smooth the top of the ice cream. Refrigerate the pan of ice cream until firm, at least 1 hour.
  • When the ice cream is firm and the brownie layers are chilled, remove the ice cream from the pan using the plastic wrap as handles. Flip it upside-down onto one layer of brownie in its pan, and peel off the plastic wrap from the back. Remove the second brownie layer from its pan, peel off the foil, and slide it on top of the ice cream in the pan. Press gently so it adheres. Freeze for at least another 30 minutes, until the brownie layers are firm enough to cut cleanly.
  • Remove the block of brownies/ice cream sandwiches from the pan using the foil as handles. Use a large sharp knife to cut it into 12 ice cream sandwiches. Store sandwiches in an airtight container in the freezer until ready to eat, and for best taste and texture, let them sit at room temperature for 5 minutes before eating.

Recipe Notes

This recipe requires the use of three 9×13-inch pans. If you don’t have three 9×13 pans, disposable foil pans of this size are a fine substitute.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?


Calories: 739kcal | Carbohydrates: 99g | Protein: 11g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 164mg | Sodium: 346mg | Potassium: 574mg | Fiber: 6g | Sugar: 76g | Vitamin A: 1225IU | Vitamin C: 8.4mg | Calcium: 253mg | Iron: 2.6mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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  1. These are ADORABLE! I love your photos and I’ve got to say…ice cream sandwiches have always been a favorite of mine ever since I was a kid. I love that raspberry swirl! Gorgeous!

  2. I want a bite! Love the bit of Chambord for brightness and texture. + Hooray! Arrested Development…long live never nude! 🙂

  3. So Sorry! This recipie is terrible. Being a professional baker and just by looking at the list of ingredients, I knew that the ratio of sugar to flour is off. The brownie turned out dry and hard. Just terrible. What a disappointment. Will create my own version.

    1. Sorry that you didn’t enjoy them, Tatiana. Sounds like the brownies were overbaked or the oven was too hot. Have you tried using an oven thermometer? Did you use the pan size I specified? I’m not sure what you think is off about the sugar and flour, but it’s a pretty common formula and the recipe worked perfectly for me. The original recipe is from King Arthur Flour (you can see it linked above my recipe) and if you consult that you’ll see that they used the same flour/sugar ratio.

  4. These are amazing! They are one of the best treats I have ever had the pleasure of making. The brownie texture is perfect, and the raspberries add a great zing. Thanks for a recipe my whole family enjoyed and that dissapeered oh so very quickly.