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–+ servings
Dessert

Chocolate Brownie Ice Cream Sandwiches

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!
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Prep Time20 minutes
Cook Time25 minutes
Total Time3 hours 45 minutes
Yield18 servings

Equipment

INGREDIENTS

Brownies
  • 2 c tahini (well-stirred and drippy)
  • 2 eggs (room temperature)
  • 1/2 c maple syrup
  • 2 tsp vanilla extract
  • 1/2 c coconut sugar (or, granulated sugar)
  • 1/2 c cocoa powder (unsweetened)
  • 1 tsp espresso (optional)
  • 1 tsp baking soda
  • Pinch of salt
  • 2 c dark chocolate chips (chopped)
"Ice Cream"
  • 2 1/2 c Greek yogurt (plain, unsweetened)
  • 1/4-1/3 c maple syrup
  • 2 tsp vanilla extract

INSTRUCTIONS

Brownies
  • Preheat oven to 350 F. Line two 8×8 baking pans with parchment paper, and set aside.
    Make sure there is some paper hanging over the sides so you can easily lift out the brownies when they're done.
  • In a large bowl, mix together the tahini, eggs, maple syrup, and vanilla until smooth.
  • Add the coconut sugar, cocoa powder, espresso powder (optional), baking soda, salt. Mix everything together.
  • Then, mix in the chocolate chips. The batter will be thick.
    Because there is no flour, don’t worry about over-mixing the batter.
  • Divide the batter evenly between the two baking pans, and spread the batter into an even layer to cover the bottom of each pan. Smooth the tops so they're flat.
  • Transfer the baking pans to the oven, and bake for 20-25 minutes, until the brownies are puffed and the tops are firm to the touch.
  • Cool the brownies on a wire rack at room temperature until completely cool to the touch (about 1 hour).
"Ice Cream"
  • Meanwhile, prepare the ice cream by whisking all of the ingredients together in a medium bowl.
Assembly
  • Once the brownie layers are completely cool, spoon the ice cream on top of one of the brownie layers, spreading it in an even layer that reaches the edges.
  • Now, remove the second brownie layer from the baking pan and peel back the parchment paper.
  • Place this second brownie layer on top of ice cream, pressing the brownie down so it's flat. It should fit snugly inside of the pan.
  • Transfer to the freezer and freeze for at least 3 hours, or until solid.
  • Slice the ice cream sandwiches into 18 separate bars. See blog post for storage tips.