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5 from 1 vote

Red, White, & Blue Velvet Ice Cream Sandwiches

A twist on "red velvet" that is perfect for Fourth of July or any of your summer events!
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 ice cream sandwiches
Author Lisa Huff

Ingredients

Red Velvet Brownies:

Ice Cream:

  • 4 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream (or half & half)
  • 1 teaspoon vanilla
  • 1/2 cup strawberries finely chopped (or smashed)
  • 1/2 cup blueberries finely chopped (or smashed)

Garnish (optional):

  • additional chopped strawberries and/or blueberries

Instructions

  • Preheat oven to 325 degrees F. Spray Wilton 12-Cavity Ice Cream Sandwich Pan with nonstick cooking spray or brush lightly with melted butter.
  • In a small bowl, combine flour, cocoa powder, baking powder, and salt. In separate large bowl, whisk together butter, 3/4 cup sugar, eggs, and vanilla until well combined. Stir in dry ingredients until just combined. Stir in red food coloring a little at a time, until desired color.
  • Spoon about 2 tablespoons of batter into prepared pan and spread batter evenly.
  • Bake brownies at 325 degrees F for about 8-10 minutes or until toothpick inserted comes out clean. Flip pan (shake gently if needed for brownies to come out) over onto cooling rack and cool completely.
  • Meanwhile, prepare ice cream. Whisk (or beat with electric mixer) together cream cheese and 1/2 cup sugar. Mix in cream and vanilla until well combined. Place in ice cream maker and make according to manufacturer's directions. Stir in fruit during last minute or in separate bowl with finished ice cream.
  • Place half of brownies on separate pieces of plastic wrap. Spoon about 1/4 cup of ice cream on top of each then top with remaining brownies (Note: If ice cream is too soft to spoon on top of brownies, place ice cream in freezer friendly container and freeze several hours before filling between brownies). Garnish sides with additional chopped strawberries and/or blueberries if desired. Wrap up each sandwich in plastic wrap and place in freezer for several hours or until ice cream has set.

Notes

SNAPPY TIPS: Be sure to chop your fruit finely for the ice cream so that you don't get large chunks of frozen fruit that can be hard to eat. If you do not like frozen chopped fruit, smash the fruit with the back of a fork before mixing in.
SNAPPY SUBSTITUTIONS: If you do not want to make ice cream, you can mix cream cheese into store-bought vanilla ice cream, and mix in some fruit.
 
Course: Dessert
Cuisine: American
Keywords: 4th of July desssert idea, homemade ice cream sandwiches
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