Brownie Ice Cream Sandwiches Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 25 minutes
1 cup unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
3 tablespoons Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
½ teaspoon salt
1 cup vegan dark chocolate chunks (or chips)
4 tablespoons vegan butter (soy-free if necessary)
½ cup coconut sugar (or brown sugar)
½ cup unsweetened applesauce
2 tablespoons aquafaba
1 teaspoon vanilla extract
Vanilla Ice Cream ; or 1½ pints store-bought vegan vanilla ice cream)
1Preheat the oven to 350°F. Line two 8 × 8-inch baking dishes with parchment paper.
2If you have them, use small binder clips to clip the parchment paper to the edges of the dishes.
3This will keep the paper from sliding when you spread the batter. Set the baking dishes aside.
4In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, xanthan gum (if using), and salt.
5Melt the chocolate with the butter in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring occasionally, until smooth. Remove from the heat.
6Add the sugar, applesauce, aquafaba, and vanilla.
7Gradually stir the dry ingredients into the wet ingredients.
8Divide the batter between the two baking dishes and spread until smooth and even.
9The batter may be difficult to spread, so if you need to, you can place a sheet of plastic wrap over the batter and use your hand to push or spread it.
10Bake for 25 to 30 minutes, until set and the edges are pulling away from the pan slightly. Remove from the oven and let cool for 1 to 2 hours.
11Remove the ice cream from the freezer to soften for about 15 minutes before you plan to use it.
12Spread ice cream on top of the brownie layer in one pan.
13Create an even layer that’s ½ to 1 inch thick. (To spread it more easily, place a sheet of plastic wrap over the ice cream and use your fingers to pat it down.)
14Use the parchment paper to carefully lift the other brownie layer from the second dish and place it on top of the ice cream.
15Gently press down to compress the sandwiches. Cover the pan and freeze for 30 to 60 minutes, until the ice cream is solid again.
16Remove the pan from the freezer.
17Use the parchment paper to lift the big sandwich from the pan and place it on a flat surface, such as a cutting board.
18Use a knife, cookie cutter, or biscuit cutter to cut out your desired sandwich shapes.
19If using a cookie or biscuit cutter, you will have to gently push from the bottom, underneath the parchment paper, to get the sandwiches to pop up.
20Place the sandwiches in an airtight container. Freeze until ready to serve, or for up to 1 month.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.