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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
Servings: 8 sandwiches
Course: Dessert
Ingredients Equipment Method Notes

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

Equipment

  • 2 9 in x 9 in square baking pans

Method
 

  1. 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.
  2. In a large bowl, whisk flour, cocoa powder and salt. Set aside.
  3. In a separate bowl, mix together melted ghee/butter and monk fruit/sugar. Add in the eggs, vanilla and milk. Mix until fully combined.
  4. Add in your dry ingredients to your wet and mix until smooth. The batter will be thick!
  5. 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!
  6. Bake the brownie cookies for for 7-10 minutes. Once baked, let them cool completely.
  7. Once the brownie cookies are fully cool, allow the ice cream to thaw for 10-15 minutes or until soft, but not melted.
  8. In one of the square pans, spoon and smooth the ice cream on top of one of the completely cooled brownie cookies.
  9. Once you have an even layer of ice cream, carefully flip the other brownie cookie on top.
  10. Freeze for 2 hours-overnight, or until completely set.
  11. 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.