Prepare 2 8″ pans or 1 13 x 9 pan of brownies. Let them cool overnight. Then place in the freezer for 30 minutes to firm them up.

For the ice cream

Whip the heavy cream until stiff peaks form, then pour in the sweetened condensed milk. Mix until combined, add the extract, then mix again.

Pour into a loaf pan and freeze 8 hours or overnight.

To assemble the brownie ice cream sandwiches

Remove  the ice cream from the freezer and let it sit for 5-10  minutes to get a little soft, then mix in the berries.

If you are using the 8 x 8 inch pans leave the brownies in one pan and then spread a layer of the softened vanilla raspberry ice cream mixture over them. Then add the other layer of brownie on top. Press down a little. Return the brownies to the freezer and let the brownies and ice cream set.

When you are ready to eat remove pan from freezer and cut into rectangle sized bars.

If you are using a 9 x 13″ pan, remove the cooled brownies from the pan, cut the brownies in half and fill one piece with ice cream and then place the other 1/2 of the brownie piece on top. Wrap in foil and return to freezer until ready to eat. Cut into sandwiches when ready to serve. Wrap in waxed paper.

One last way to make these ice cream sandwiches, bake the brownies, let them cool. Cut into rectangles or squares, add a dollop of ice cream, then add another brownie to the top to create a sandwich.