Brownie Dough Ice Cream Sandwiches
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These Brownie Dough Ice Cream Sandwiches are completely no bake!
They’re gluten free, refined sugar free, and can be made completely vegan, too!
Made with a creamy vanilla ice cream base, a soft melt-in-your-mouth brownie dough sandwich coatings, and drizzle with a rich complimentary peanut butter chocolate drizzle!
These are so satisfying for the sweet tooth, and are a delicious way to beat the heat!
Each bite is full of velvety smooth goodness!
Why You’ll Love These Brownie Dough Ice Cream Sandwiches
- They’re gluten free, refined sugar free, and can be made totally dairy free (just depends if you use a whey protein powder, a plant based protein powder, or leave it out all together, as all the remaining ingredients are vegan!
- They are incredibly refreshing on a hot summer day
- They’re no bake
- They’re super simple to make
Key Ingredients
- Coconut Cream – just the thick part. Do not use the clear liquid from the can. It helps to refrigerate your can of coconut milk overnight to separate the cream from the milk
- Cashew Butter – adds to the thick creaminess without using more coconut cream. It is neutral in taste. You can also use peanut butter for a peanut butter flavored ice cream bar
- Pure Maple Syrup – adds a touch of sweetness without needing refined table sugar. Not to be confused with pancake syrup, pure maple syrup is lower glycemic index, and actually contains nutrients like potassium and magnesium
- Dark Chocolate – milk chocolate would make these no longer dairy free. Dark chocolate perfectly compliments the sweet ice cream. My favorite is 85% dark by Pascha Chocolate. They also have a 70% stevia sweetened dark chocolate to keep the chocolate sugar free
How to Make Brownie Dough Ice Cream Sandwiches
- Make brownie dough by combining everything together until dough-like texture is achieved
- Press half into loaf tin lined with parchment paper
- Now, place another small of parchment paper on top of that brownie dough, and press the other half of the dough on top, so they both freeze to firmness at the same time while not sticking together
- Freeze the dough for 30 min
- Whip coconut cream for 3 minutes
- Add remaining ingredients and whip until smooth
- Now, remove the top layer of brownie dough and set aside in freezer on its own
- Pour ice cream overtop brownie base and freeze 3 hours
- Slice into 8 or 10 squares, then slice the brownie dough topping into the same 8 or 10 squares, and place on top of ice cream (I found this easier than trying to cut through 3 layers and risk smooshing the ice cream too hard that it oozes from the sides
- If adding the drizzle, melt pb and chocolate together and drizzle over top
- Enjoy!
I couldn’t choose a favorite component of this recipe. The ice cream is so creamy, but the brownie dough just makes you want to MMMM with every bite!
Variations for Dietary Preferences
- Coconut – if not dairy free you can use full fat cottage cheese, blended until smooth, in place of the coconut cream for higher protein, OR half of the coconut cream
- So 1/2 cup coconut cream and 1/2 cup cottage cheese for a creamy but higher protein treat
- If avoiding coconut use 1 cup cottage cheese or 1/4 cup heavy cream plus 3/4 cup cottage cream for even more creaminess
- Almond flour – almond flour is much denser than any other flour. All purpose flour will NOT substitute well. The closest flour is oat flour. You can try 1 1/4 cup oat flour.
- Chocolate protein powder – feel free to omit. Or, you can use a smaller portion of the protein powder – 2 tbsp plus 1/2 cup cocoa powder
- Cashew butter – can easily be left out. It just adds a bit to the creaminess of the ice cream
- Pure Maple Syrup – can be subbed for honey, sugar free syrup, or medjool date syrup
- Peanut butter – adds a delicious touch to the cookie sandwiches, but you can also just use melted dark chocolate
I’m sure these Key Lime Pie Cheesecakes will be a hit for you and your guests. I haven’t tried myself quite yet, but I’d love to try these in a lemon variation, too!
If you make these Brownie Dough Ice Cream Sandwiches I’d love to your thoughts! Or tag me on social media so I can see your creations!
Ingredients
Ice Cream
- 1 cup coconut cream *
- 1/3 cup pure maple syrup
- 3 tbsp vanilla protein powder *
- 1 tsp vanilla extract
Brownie Dough
- 1 1/2 cups almond flour
- 6 tbsp cocoa powder
- 4 tbsp chocolate protein powder
- 1/4 cup pure maple syrup
- 2 tbsp almond milk
Drizzle
- 2 tbsp dark chocolate chips
- 2 tbsp creamy peanut butter *
Instructions
- Make brownie dough by combining everything together until dough-like texture is achieved
- Press half into loaf tin lined with parchment paper
- Now, place another small of parchment paper on top of that brownie dough, and press the other half of the dough on top, so they both freeze to firmness at the same time while not sticking together
- Freeze the dough for 30 min
- Whip coconut cream for 3 minutes
- Add remaining ingredients and whip until smooth
- Now, remove the top layer of brownie dough and set aside in freezer on its own
- Pour ice cream overtop brownie base and freeze 3 hours
- Slice into 8 or 10 squares, then slice the brownie dough topping into the same 8 or 10 squares, and place on top of ice cream (I found this easier than trying to cut through 3 layers and risk smooshing the ice cream too hard that it oozes from the sides
- If adding the drizzle, melt pb and chocolate together and drizzle over top
- Enjoy!
Notes
an * indicates there is a substition available. Please scroll up a tad to see “variations for dietary preferences”