Today I’m partnering with my favorite ice cream brand, Hudsonville Ice Cream, to share an easy recipe for festive Valentine’s Day Ice Cream Sandwiches.
Valentine’s Day is coming up — here’s a simple and adorable dessert that will make the holiday sweeter. These heart-shaped ice cream sandwiches are quick to prepare and perfect for sharing.
You can use any ice cream you love, but I used Hudsonville’s Limited Edition Chocolate Raspberry Indulgence. It blends dark and white chocolate ice creams with a natural raspberry ripple for a lovely contrast of rich creaminess and bright raspberry flavor.
I found this limited edition flavor at Tony’s Finer Foods in Chicago. If you’re looking for Hudsonville in your area, use the brand’s scoop locator to find nearby retailers. Hudsonville also runs promotions on its limited edition flavors from time to time.
I enjoy working with Hudsonville not only for the taste but because the company emphasizes family values and long-standing recipes. The brand has used a consistent base recipe for many flavors since 1926, producing some of the creamiest ice cream I’ve tried. Their lineup includes more than 50 flavors, from a classic Creamery Blend Vanilla to indulgent options like Strawberry Cheesecake and Brownie Batter Cookie Dough.
For these sandwiches I used boxed brownie mix for the cookie portion and Hudsonville Chocolate Raspberry Indulgence for the filling. You’ll also need parchment paper, mini pretzel sticks, heart-shaped gummy candies, and a sturdy metal heart-shaped cookie cutter. A metal cutter is best because it can reliably cut through frozen ice cream without bending.
Begin by preparing the brownie mix according to the box directions. Spread the batter evenly on a parchment-lined 16 x 11-inch baking sheet with edges (or two half-size sheets). Bake around 15 minutes, then let the brownies cool completely.
Slice the cooled brownie slab in half. Place one half on a parchment-lined half baking sheet with edges. Spread a one-inch layer of ice cream evenly over that brownie half, then return it to the freezer until the ice cream is solid, about an hour. Keep the other half of the brownie for the sandwich tops.
While the ice cream firms up, prepare the gummy-arrow decorations. To make assembly easier, use a skewer to poke a hole through each gummy before pushing a pretzel stick through. Work slowly to avoid breaking the pretzels. I used two mini pretzel sticks per sandwich for the full arrow length: one for the front and one for the back.
Use the metal heart-shaped cookie cutter to cut heart shapes from the plain brownie half — these will be the sandwich tops. Then use the same cutter to cut hearts from the ice cream–topped brownie to form the sandwich bottoms. If the cutter is hard to press through the frozen layers, tap it gently with a meat mallet to help it slice cleanly.
Assemble each sandwich by placing the gummy-and-pretzel arrow on the ice cream heart, pressing the pretzel tips lightly into the ice cream so they stay in place. Top with a brownie heart to finish the sandwich. Return the finished sandwiches to the freezer until ready to serve.
If you prefer a visual guide, I shared step-by-step clips in my Instagram stories and saved them to my highlights — sometimes watching the process is the quickest way to follow along.
How to make Valentine’s Day Ice Cream Sandwiches:
Valentine’s Day Ice Cream Sandwiches
6-8 servings
30 minutes
2 hours
2 hours 30 minutes
These heart-shaped ice cream sandwiches, made with Hudsonville Ice Cream and boxed brownies, are a delightful Valentine’s Day dessert.
Ingredients
- Brownie mix (plus ingredients called for on the box)
- Hudsonville Ice Cream (or your preferred flavor)
- Mini pretzel sticks
- Heart-shaped gummy candies
- Parchment paper
- 16 x 11-inch baking sheet with edges
- Sturdy metal heart-shaped cookie cutter
Instructions
Prepare the brownie mix according to the package instructions. Spread the batter on a parchment-lined 16 x 11-inch baking sheet with edges and bake at 350°F for about 15 minutes, until a toothpick inserted in the center comes out clean. Let the brownies cool completely.
Slice the brownie slab in half. Place one half in a parchment-lined half-size baking sheet. Spread a one-inch layer of ice cream evenly over that brownie half and freeze for about an hour until the ice cream is firm. Reserve the other brownie half for the sandwich tops.
While the ice cream firms, use your metal heart cookie cutter to cut hearts from the reserved brownie half for the tops. Prepare the gummy arrows by making a small hole in each gummy with a skewer, then threading mini pretzel sticks through the gummies. Use two pretzel sticks per sandwich if needed for length: one to form the arrowhead and one for the tail.
Use the heart-shaped cutter to cut hearts from the ice cream–topped brownie to make the bottoms. If the cutter struggles to penetrate the frozen layers, tap it lightly with a meat mallet to help it slice through cleanly.
Assemble the sandwiches by placing the gummy-and-pretzel arrow onto each ice cream heart, pressing the pretzel ends lightly into the ice cream so they stay put. Top with a brownie heart and return the finished sandwiches to the freezer until serving.
Did you make this recipe?
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This post was sponsored by Hudsonville Ice Cream. Thank you for supporting the brands that make The Kittchen possible.