• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Saltine Cracker-Brownie Ice Cream Sandwiches

June 27, 2017 by Joy the Baker 32 Comments

Jump to Recipe

I just bought a car with seat heaters.

I don’t know.  It’s the middle of summer and I found myself up again the ‘you need to buy a car now’ wall and so I’m working it out, flexing my adult muscles, and troubling every car salesman deeply concerned that I’m approaching car buying without a husband by my side.  It’s ok… I bought a car with seat heaters.  No one talked me into it… but my future self who loves a toasty ass reminded me to get the damn seat heaters.

This is the opposite of seat-heater season.  These are the days we’re sweating behind the knees and searching for the nearest pool.  It’s ice cream season and this week we’re making sweet treats to fill our freezer.  First: salty, sweet, brownie-rich ice cream sandwiches thanks to Food52 and their fine food minds. 

Thanks for letting me get that car thing off my chest.  Let’s get to important, seasonally appropriate things like ice cream. 

One of life’s great joys (besides seat heaters)… and stay with me because this is rather specific, is a frozen + under-done brownie.  They’re fudgey, just slightly chewy, cold, densely chocolatey and on the low… as good as a brownie gets (just after warm from the oven).

That brownie, chilled and perfect, is sandwiched between two salty crackers along with a no-churn ice cream made from sweetened condensed milk and whipped cream.   We’re coming strong with our summer dessert game thanks to the Food52’s Ice Cream & Friends.  

And!  No ice cream maker required.  Though I am making Food52’s Olive Oil Gelato this week so if you have an ice cream maker… go ahead and pop that bowl in the freezer because, well… we didn’t come here to get our hair did. 

We’ll start by making brownies!  Here’s all we’ll need.  

  •  sugar, eggs, flour, chocolate, and butter for the brownies
  • cream and condensed milk, rum and vanilla for the ice cream
  • salted crackers for sandwiching

Start by melting chocolate chips and butter in a bowl.  The microwave is an easier melting place than a double-boiler… but do what feels easy for you.  

To the melted chocolate mixture add sugars, eggs, and espresso powder.  Whisk until glossy.  

Flour and cocoa powder next, creating a simple and straight-up brownie batter.  

Here’s where things get interesting because we’re about to put crackers in the oven with brownies. 

Line a 9-inch square baking pan with parchment… greased well, you know the drill.

Add the brownie batter and, while the batter is still batter and not yet brownies… top with whole saltine crackers (cutting a few to fit the edges if necessary.  

Throw (gently) the same amount of crackers onto a baking sheet and bake both the cracker-topped brownies and the plain crackers in the oven until the brownies are just cooked through and the crackers are toasted golden. 

This is where things get a little flip-floppy.

Once the brownie-cracker brownies come out of the oven, they’ll cool slightly and then freeze until they firm enough to fuss with… about 30 minutes or so.  Use the edges of the parchment paper to lift the brownie-cracker from the pan and flip it so the cracker side of the brownie is on the bottom of the pan.  Brownie facing up, and back to the freezer we go! 

Let’s talk about how easy the ice cream is! Sweetened condensed milk is whisked with vanilla extract and rum then folded into whipped cream.  What an easy thing to talk ourselves into, right!?

The fluffy ice cream mixture is poured over the pan of brownies and topped with the remaining toasted crackers.  

Would you look at that!  All it needs now is a night in the freezer! 

Salty, sweet, chocolate, vanilla ice cream squares.  Wrap them individually to keep the crackers crisp in the freezer or call your friends because you’ve got freezer treats! 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Saltine Cracker-Brownie Ice Cream Sandwich

  • Author: Food52
  • Prep Time: 1440
  • Cook Time: 25
  • Total Time: 24 hours 25 minutes
  • Yield: 16 1x
Pin Recipe
Print Recipe

Ingredients

Scale

Crackers

  • 50 to 60 saltine crackers
  • 2 tablespoons unsalted butter, melted

Brownie

  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter, cut into cubes
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 2 large eggs
  • 1 1/2 tablespoons ground espresso beans
  • 1 teaspoon pure vanilla extract
  • 2/3 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon sea salt

No Churn Ice Cream

  • 3/4 cup plus 1 tablespoons sweetened condensed milk
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/2 tablespoons dark rum
  • 1 1/3 cup heavy cream

Instructions

  1. Layer the bottom of a 9-inch square baking pan with crackers. Count how many you have and multiply by 2. Once you figure out how many crackers you need, brush the crackers on both sides with the melted butter.
  2. To make the brownies, place racks in the middle and lower positions of the oven and preheat the oven to 350 degrees F. Lightly grease the baking pan and line with parchment paper, leaving extra parchment hanging over the sides. Have an extra baking sheet ready too.
  3. In a big bowl, melt the chocolate chips and butter in the microwave in 30-second increments, stirring between each increment until fully melted. Whisk in both sugars, the eggs, ground espresso, and vanilla until smooth and slightly fluffy. Sift in the flour, cocoa powder, and salt. Fold the ingredients together with a spatula or whisk until smooth.
  4. Pour the brownie batter into the prepared pan and smooth the top. Arrange half of the crackers on top of the batter. If a whole cracker doesn’t fit at the edge, just cut a cracker with a sharp knife to fit. Once you have completely covered the brownie batter with crackers, scatter the rest of the crackers on the baking sheet.
  5. Place the brownie-cracker on the oven’s middle rack and the crackers on the lower rack. Bake until the brownie-cracker is slightly underdone, about 25 minutes. A wooden skewer inserted into the center should come out moist with wet crumbs. Take it out of the oven and take the crackers on the baking sheet as well.
  6. Let the brownie-cracker cool for 10 minutes, then transfer the pan to the freezer to cool for 30 minutes. The brownie-cracker should be completely cool before you continue. (This will keep, tightly wrapped in plastic in the freezer for up to 1 week.)
  7. Transfer the brownie-cracker to a work surface. Line the pan with another piece of parchment. Invert the brownie-cracker and remove the first layer of parchment. Place back in the pan, cracker layer facing down. Take note of where the uneven crackers are so you can match that side on top. Return to the freezer while you make the ice cream.
  8. To make the ice cream, in a small bowl combine the condensed milk, vanilla, and rum.
  9. In the bowl of a stand mixer fitted with a whisk attachment (a handheld electric mixer will also work), whisk the heavy cream on medium high until soft peaks form, about 3 minutes. Gently fold the condensed milk mixture into the whipped cream until just combined.
  10. Pour the ice cream on top of the brownie cracker and smoothe the top with a spoon. Arrange the remaining crackers on top, making sure to arrange them so they match the bottom layer for easy cutting. Return the pan to the freezer to harden for at least 8 hours, though overnight is best.
  11. When ready to slice, cut between the crackers to form little sandwiches. Wrap each mini sandwich with plastic wrap and freeze for up to two weeks. Or serve to many and enjoy with sticky fingers.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!


Photos by the incomparable Jon Melendez. 

Previous PostNext Post

Filed Under: Chocolate, Cookies, Holiday, Recipes, Snacks

Previous Post: « Let It Be Sunday, 125!
Next Post: Notes on Homemade Ice Cream: Make it! »

Reader Interactions

All Comments
I Made This
Questions
  1. Juju Sprinkles

    June 27, 2017 at 9:19 am

    What a decadent dessert! I am absolutely in love with chewy brownies. I love that you added espresso to it, it elevates the flavor of the chocolate. I am definitely going to try this brownie recipe. I don’t have an ice cream maker so I am going to stick with my favorite coffee ice cream from Trader Joe’s ;)
    Juju

    Reply
  2. Chrissy

    June 27, 2017 at 9:06 am

    Looking good! Ice cream is always my scene (churn or no churn). Also, I live in Michigan-seat warmers are key, and I did not include them when I bought my car and it’s one of my biggest regrets…8 months of the year.

    Reply
  3. nancy

    June 27, 2017 at 8:36 am

    I love my seat heaters and you will too.

    Reply
  4. Cynthia

    June 27, 2017 at 8:32 am

    This looks brilliant beyond brilliant (name that movie!) Salty, chocolatey, ice creamy… All good things in life…

    Reply
  5. Joan B.

    June 27, 2017 at 8:00 am

    The difficult part of the recipe is having to wait for the ice cream sandwiches to harden! Thanks, these look wonderful. A good Fourth of July treat.

    Reply
  6. Ashlyn @ The Pedantic Foodie

    June 27, 2017 at 7:59 am

    YUM!! I just love that the ice cream is made out of sweetened condensed milk and whipped cream!! Who would have thought?!

    Reply
  7. Kelsey

    June 27, 2017 at 7:45 am

    We DID NOT come here to get our hair did.

    Reply
  8. Sabrina Clementine

    June 27, 2017 at 7:33 am

    lol at buying a car without a husband!!! (Dear me!)
    Sidenote, I’m so making these ice cream sandwiches…

    Reply
  9. Vaughan Greene

    June 27, 2017 at 6:48 am

    Good for you with the comfort of heated seats. Sound great and NOLA can get that damp cold that gets to your bones. Reminds me of a funny time at a car dealership, Cadillac and Subaru of all things. I overheard a women who was buying a new Caddie say “Don’t like them heated seats, they make my knees hot.” I just die laughing everything I think of that. (I’m a Subaru woman myself.)
    LOVE your food and blog. Thanks!

    Reply
  10. Katie

    June 27, 2017 at 6:21 am

    We just bought a truck with not only heated seats, but also “vented” seats. Also known as air conditioned seats! I had no idea AC seats were a thing! I’ve gotta say though, it’s a bit weird. I’m sure it will seem substantially less weird when it’s 100F out there…

    Reply
    • joythebaker

      June 27, 2017 at 7:22 am

      Vented seats! You’re really really living and I’m happy for you!

      Reply
  11. Lissi

    June 27, 2017 at 6:16 am

    Congratulations on the car! I don’t think you’ll ever regret your seat heaters. :) Thanks for the recipe, this sounds delicious!

    Reply
  12. johanna @ green gourmet giraffe

    June 27, 2017 at 5:34 am

    It is so cold here I can’t quite imagine ice cream sandwiches but now every time I get in the car I will be wishing for heated seats!

    Reply
  13. Sharon

    June 27, 2017 at 5:21 am

    I want a car with seat AC! There is such a beast and cool cheeks are what I am in search of…

    Reply
  14. Rebeca

    June 27, 2017 at 3:45 am

    I’ve been living in ignorance till now – seat heaters?? I didn’t know that was a thing! But it sounds mighty fine.
    Those car salemen sound like the guy at the hardware store that told me I should probably let my boyfriend handle the driller because it can be dangerous. Sometimes I check the calendar to make sure we’re in 2017.

    Reply
    • joythebaker

      June 27, 2017 at 7:23 am

      I’m 100% confident you’re handling the driller juuuuust fine.

      Reply
  15. Peppermint Dolly

    June 27, 2017 at 3:06 am

    LOVE that you bought a car with seat heaters – your December self will thank you 20 times over!! These treats look amazingly good!!

    Rebecca
    xx
    http://www.peppermintdolly.com

    Reply
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk
Classic White Chocolate Macadamia Nut Cookies

Get ready to indulge in the ultimate sweet, salty, nutty treat with these irresistible white chocolate macadamia nut cookies! Made with butter and brown sugar, and loaded with chunks of creamy white chocolate and roasted macadamia nuts, these cookies are perfect for satisfying your sweet tooth cravings (with a hint of salt for balance). Whether…

Read More

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Chocolate basque cheesecake topped with fruit.
Mini Burnt Chocolate Basque Cheesecake

This refined recipe for chocolate Basque cheesecake is SO SIMPLE with the most impressive results.  Find a detailed step-by-step with tips and tricks below or skip right to the recipe and get baking! This cheesecake does not miss. I’ve always felt like making a cheesecake, at home, from scratch was rather unreasonable.  You mean to…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up