Here’s how to make the best brownie ice cream sandwiches from scratch with just a handful of easy, healthy ingredients! These rich, fudgy, gluten free brownies come together without any flour or refined sugars. The creamy ice cream layer is made from Greek yogurt and pairs beautifully with the chocolate brownie layers. Yum!

WHY I MADE THESE HEALTHY ICE CREAM SANDWICHES

I’m one of those people who eats ice cream any time of year, not just during the summer.

If you’re similar, then you’ve probably already seen and loved my Copycat Haagen-Dazs Ice Cream Bars recipe or my Healthy Chocolate Chip Ice Cream Sandwiches recipe from last year. And if you’ve made them, you have to let me know what you think!

So it should be no surprise that I’ve got a fresh ice cream recipe coming your way right now, the only surprising thing is that it took me this long to get around to making these Homemade Brownie Ice Cream Sandwiches.

I think it took me this long because I spent quite a bit of time trying to figure out the perfect brownie recipe for these. It had to be soft, chocolatey, and gluten free, and the answer was actually really simple once it came to me.

I already have a recipe for Flourless Tahini Brownies that I love because they’re so moist, delicious, and easy to make, so of course that’s the recipe I had to use for these brownie ice cream sandwiches!

And for the ice cream layer, I was originally going to use store bought ice cream, until I remembered the creamy Greek yogurt layer of my Homemade Milk and Cereal Bars recipe…and when I put those two things together it was like a light bulb moment for me.

The result are these perfect ice cream sandwiches that are rich, chocolatey, and healthier than what you’d find in any store! You’re going to LOVE this recipe, and once you recreate it please leave a comment and rating so I can know just how much you loved it!

MY HEALTHIER ICE CREAM SANDWICH RECIPE

The full instructions on how to make these brownie ice cream sandwiches is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

• Make the brownie batter: Mix the tahini, eggs, maple syrup, and vanilla until smooth, then stir in the coconut sugar, cocoa powder, espresso powder, baking soda, and salt. Fold in the chocolate chips. The batter will be thick, but don’t worry it’s normal!
• Bake the brownies: Divide the batter evenly between two baking pans, and bake for 20–25 minutes until puffed and firm to the touch.
• Make the “ice cream”: While the brownies cool, whisk together the Greek yogurt, maple syrup, and vanilla until smooth and well combined. Set aside and allow the brownies to cool completely.
• Assembly: Spread the yogurt mixture evenly over one of the brownie layers, then carefully place the second brownie layer on top. Press down gently to flatten and create an ice cream sandwich!
• Freeze and slice: Freeze until completely solid, then slice into bars and enjoy these hearty brownie ice cream sandwiches as a summer treat!

HEALTHY BROWNIE ICE CREAM KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make these healthier brownie ice cream sandwiches at home:

• Tahini: The base of the brownie batter, replacing both the flour and the butter that is traditionally used in brownie recipes. Tahini provides structure, moisture, and a rich, fudgy texture to these delicious brownies! It’s also a great source of healthy fats and protein.
• Eggs: Helps bind everything together and provides lift and structure as the brownies cook.
• Maple Syrup: Adds moisture, sweetness and a subtle depth of flavor to the brownies.
• Vanilla Extract: Enhances and rounds out all the other flavors, especially the chocolate!
• Coconut Sugar: Adds a deeper, slightly molasses-like sweetness that complements the cocoa, and also adds structure to the batter.
• Cocoa Powder: The primary source of chocolate flavor. Be sure to use a pure, unsweetened cocoa powder to reduce the overall sugar content of this recipe.
• Baking Soda: Reacts with the cocoa powder to help these brownies rise and set properly.
• Dark Chocolate Chips: Creates pockets of yummy melted chocolate throughout the brownies, boosting the richness and texture.
• Greek Yogurt: The base of the “ice cream” layer, replacing actual ice cream. It’s naturally thick and creamy, and freezes into a tangy, dense layer that has the same taste and texture as creamy ice cream! Greek yogurt is also a great source of protein for this recipe.

HOW LONG DO THESE BROWNIE ICE CREAMS TAKE TO MAKE?

This homemade ice cream sandwich recipe recipe has a few different components to it, but they all come together quickly and easily. The full recipe is below, but here’s the gist of it:

• Prep time: 20 mins
• Bake time: 25 minutes

In total, this recipe will take about 45 minutes total to make!

However, note that the brownie ice cream sandwiches will need to rest in the freezer for about 3 hours before you’re able to enjoy them. So, you’re looking at a total time of about 4 hours, the majority of which is completely hands-off.

HOW TO STORE THESE ICE CREAM SANDWICHES?

After the ice cream sandwiches are frozen solid, cut them into squares and wrap each square in a sheet of parchment paper. Place in an airtight freezer-safe bag for long term storage.

When stored this way, the ice cream sandwiches will keep well for up to 2 weeks. When ready to eat, let them sit at room temperature for about 5 minutes before eating so they’re easier to bite into.

HOMEMADE ICE CREAM SANDWICH FAQ

1. Can I use a different nut or seed butter instead of tahini?

Sure! I recommend tahini for the best results, but almond butter or cashew butter can also work as substitutes. Just make sure whatever you use is all natural with an ingredient list that’s short and simple: just nuts, and maybe salt. Avoid nut butters that add sugar or oil.

Whatever nut butter you end up using, make sure it’s well-stirred and drippy. A stiff or dry nut butter will make the batter too thick and may result in dry brownies.

2. Do the brownies taste like tahini, or sesame?

No, not at all! The cocoa powder, dark chocolate chips, and maple syrup do a great job of masking any tahini/sesame flavor that would otherwise show up in the brownies, so I promise you won’t even notice that it’s in there at all.

The tahini mostly contributes to that rich, fudgy texture that makes these brownie ice cream sandwiches amazing.

3. Can I make these ice cream sandwiches dairy free?

If you follow a dairy free diet, you’ll be glad to know that the brownie layer is already dairy free!

For the “ice cream” layer, you can swap the Greek yogurt for a thick coconut yogurt. Just make sure it’s a plain, unsweetened flavor so you can control the added sugar yourself.

4. What does the espresso powder do? Do I need to include it?

The espresso powder is optional, but it does enhance and deepen the chocolate flavor. That being said, if you leave it out the brownies will still be delicious!

Note that the espresso powder will NOT make the brownies taste like coffee, if you’re at all worried about that.

5. My brownie batter seems really thick, is that normal?

Yes, a thick brownie batter is totally normal! It will still lead to moist, yummy brownies though, I promise. Just be sure to spread the batter evenly across the bottom of the pan and smooth the top down as best as you can before baking.

6. How do I know when the brownies are done baking?

Look for two signs: the tops of the brownies should be puffed and firm to the touch.

Since these are flourless brownies, they may look slightly underdone in the center right out of the oven, but they’ll firm up significantly as they cool. Be sure not to overbake the brownies or they’ll just dry out.

7. Can I use regular sugar instead of coconut sugar?

Yes, regular granulated sugar can work as a 1:1 substitute for coconut sugar. I prefer coconut sugar because it’s a refined sugar free option with a better glycemic index than traditional sugar.

8. Can I use store bought ice cream instead of the Greek yogurt?

Sure! If you want to use store bought ice cream, use about a pint. Let it soften at room temperature for about 10 minutes so that it’s easier to work with.

9. How do you store these healthy ice cream sandwiches in the freezer?

After the ice cream sandwiches are frozen solid, cut them into squares and wrap each square in a sheet of parchment paper. Place them in an airtight freezer-safe bag for long term storage.

When stored this way, the ice cream sandwiches will keep well for up to 2 weeks. When ready to eat, let them sit at room temperature for about 5 minutes before eating so they’re easier to bite into.

10. What are the macros in this recipe?

Check out the recipe box below for the nutritional info and macros breakdown!

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If you love this recipe be sure to leave a review! And feel free to reach out to me with any questions or comments via my Contact page. You’ll hear back from me soon!

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