This MIGHT be my favorite healthy dessert I’ve ever created. Decadent fudgy brownie ice cream sandwiches (that just happen to be grain-free, dairy-free, and refined sugar free) hugging a super creamy ice cream? Um, yes please.
I was actually worried this would be too complicated when I was developing it, but it’s shockingly easy, thanks to a genius technique first shared by the crew over at Buzzfeed’s Tasty. You bake the two sandwich halves of the brownie batter in the same pan, separated by layers of parchment paper. You end up getting two thin, sandwich-ready brownies, with no extra bake time and little more effort than simply laying down some paper. It’s genius, really.
Beyond that, you just need a foolproof healthy fudgy brownie recipe (check)—and some delicious ice cream of your choice.
I can’t wait to see your Brownie Ice Cream Sandwich creations! Remember to tag me (@lizmoody) on Instagram so I can see and share!Print
- 1/2 cup avocado oil
- 1 1/4 cups semi sweet chocolate chips or chopped dark chocolate
- 1 cup almond flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine grain sea salt
- 1 cup + 1 tablespoon coconut sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 pint ice cream of choice
- Preheat the oven to 350 degrees. Line a 8” x 8” pan with parchment paper, so some hangs off the ends as a handle to lift the finished brownies with. In a microwave or double boiler, melt the avocado oil and chocolate until smooth. Set aside to cool while you make the rest of the batter.
- In a large bowl, mix together the almond flour, cocoa powder, baking powder, salt, and 1 cup of coconut sugar. Add the eggs and vanilla extract and beat until smooth.
- Pour in the avocado oil and chocolate mixture and stir until smooth. Pour half the batter into the prepared pan, tapping on the counter to make sure it spreads evenly (I also like to use a spoon with a thin layer of oil on it to press the thick batter to the edges).
- Top with ANOTHER layer of parchment paper so that it completely covers the first layer of brownies. Pour the remaining half of the brownie batter on top of the parchment paper—you’re essentially making two thin brownies in one pan, which will serve as the two brownie sandwich halves. Add another layer of parchment paper on the top, pressing it into the second layer of brownie batter. This layer keeps the brownies from rising, and makes sure they stay flat and ready to turned into sandwiches!
- Pop the whole pan into the oven and bake for 20 minutes, until set. Remove from oven and let cool for at least 15 minutes before removing the top piece of parchment, and separating the two brownie layers.
- Leave the bottom brownie layer in the pan for ease of handling. Let brownie cool completely (I put it in the fridge or freezer to speed up the process).
- Let your ice cream sit out for 5-10 minutes to soften, then spread a layer on the bottom layer of brownie, using a spoon pushing all the way to the edges. Place second brownie layer on top of frozen dessert and press gently with your hands. Put the whole pan in the freezer for at least 8 hours.
- Cut into squares (trim edges if you want a more precise look), and enjoy! Store in the freezer until ready to eat.