Brownie Sea-Salted Caramel Ice Cream Sandwich

Preheat the oven to 350 degrees Fahrenheit. Add the flour, cocoa, baking soda, and salt in a large bowl. Whisk together and set aside.

In the base of a stand mixer with a paddle attachment (or bowl with a hand mixer), beat the butter, sugar, and brown sugar together on medium high. Cream the butter and sugars together until light and fluffy (2-3 minutes).

Add the egg, and vanilla to the butter mixture and mix for 1-2 more minutes on medium-high speed. On low speed, add the dry ingredients and mix until just combined.

Line a half cookie sheet with parchment paper and spray with non-stick cooking spray. Spread the dough into the parchment lined half sheet pan. Spread it into an even layer and bake for just under 10 minutes. A toothpick should come out clean. Cool.

Remove the cooled brownie cookie from the pan and cut the sheet in half so there are two even pieces.

After the cookie is removed, place a new piece of parchment paper in the half cookie sheet. Place one half of the cookie back in the cookie sheet. If using, spread the caramel over top (leaving ½ inch border around the edges). Scoop the ice cream over top of the caramel and spread in an even layer (leaving ½ inch border around the edges). Place the second layer of brownie cookie on top. Freeze for 2 hours or overnight.

Remove the ice cream sandwiches from the freezer. Trim the edges as needed. Cut into bars. Freeze until serving.