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Ice Cream Sandwiches

Ice Cream Sandwiches

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Prep Time 20 minutes
Cook Time 10 minutes
Freeze Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert
Servings 8 sandwiches

Equipment

  • 2 9 in x 9 in square baking pans

Ingredients
  

Brownie Cookie - Dry Ingredients

  • ½ cup gluten free flour (paleo variety for paleo)
  • ¼ tsp salt
  • ½ cup cocoa powder

Brownie Cookie - Wet Ingredients

  • ¼ cup + 2 tbsp butter (vegan for dairy free/vegan, ghee for paleo)
  • 1 cup sugar (monk fruit for low sugar, coconut for paleo)
  • 2 eggs (flax eggs for vegan)
  • 1 tsp vanilla extract (non alcoholic & no added sugar for paleo)
  • ¼ cup nut milk 

Ice Cream

  • 2 pints ice cream

Instructions
 

  • Preheat your oven to 350° F and line two square baking pans with parchment paper, ensuring there are edges that you can pull on to remove your final product later. I opt to clip the edges down to keep them in place then remove them before baking, which helps a lot.
  • In a large bowl, whisk flour, cocoa powder and salt. Set aside.
  • In a separate bowl, mix together melted ghee/butter and monk fruit/sugar. Add in the eggs, vanilla and milk. Mix until fully combined.
  • Add in your dry ingredients to your wet and mix until smooth. The batter will be thick!
  • Evenly split up the batter into the two square pans and spread the batter into a thin layer. I use my hands and coat them in a little avocado oil to keep the batter from sticking. Honestly, this is the hardest part, but kind of fun!
  • Bake the brownie cookies for for 7-10 minutes. Once baked, let them cool completely.
  • Once the brownie cookies are fully cool, allow the ice cream to thaw for 10-15 minutes or until soft, but not melted.
  • In one of the square pans, spoon and smooth the ice cream on top of one of the completely cooled brownie cookies.
  • Once you have an even layer of ice cream, carefully flip the other brownie cookie on top.
  • Freeze for 2 hours-overnight, or until completely set.
  • When you're ready to slice them, remove them from the freezer and allow to thaw just enough so that you can cut the ice cream sandwiches into 8 rectangles (or 16 squares). If they're a little messy, that's okay, they will still taste amazing!

Notes

To store after cutting, wrap each sandwich in parchment paper and place them all into a ziplock bag to keep in the freezer.