Description
Homemade ice cream sandwiches are a vegan and dairy-free frozen dessert idea! The rich and creamy vanilla ice cream is sandwiched between two fudgy brownies. You can dip them in sprinkles, chocolate chips, crushed Oreos, or nuts to decorate. The recipe is made with pantry stapes like brown sugar, cocoa powder, and coconut milk. This ice cream dessert recipe is a refreshing summer treat for kids and adults alike!
Ingredients
Units
Scale
Chocolate Brownies
- 1/2 cup dairy-free butter, melted
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 cup non-dairy milk
- 1 tbsp vanilla extract
- 1 and 1/2 cup all-purpose flour (or gluten-free baking flour)
- 1/2 cup cocoa powder (not dutch-processed)
- 1/2 tsp baking powder
- 1/2 tsp salt
Vanilla Ice Cream
- 2 cans canned full-fat coconut milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/8 tsp salt
Instructions
- Prepare ice cream maker: The day before making the ice cream sandwiches, place an ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
- Prepare baking pan: When you’re ready to make the ice cream sandwiches, preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper and lightly grease it with non-stick spray.
- Prepare brownies: In a large bowl, add melted dairy-free butter, brown sugar, and sugar. Whisk together until evenly combined. Then, add non-dairy milk and vanilla extract. Whisk together once more. Add flour, cocoa powder, baking powder, and salt to the bowl. Fold the dry ingredients into the wet ingredients.
- Bake brownies: Spread the brownie batter across the baking pan in a smooth, even layer. Bake for 18 minutes or until the edges begin to firm. Remove from the oven and let cool completely.
- Prepare ice cream: In a blender, add full-fat coconut milk, sugar, vanilla extract, and salt. Blend for 2-3 minutes, until smooth and creamy. Remove the churning bowl from the freezer. Pour the blended ingredients into the ice cream maker. Churn according to the ice cream maker‘s instructions. It should produce a soft-serve consistency.
- Assemble ice cream sandwiches: Once the brownies have cooled, carefully flip them onto a cutting board. Slice brownies down the center, creating two halves. Spread the ice cream on top of one brownie half Then, cover it with the other brownie half to create an ice cream sandwich. Immediately cover with the cling wrap and freeze for one hour.
- Slice and decorate: Remove ice cream sandwiches from the freezer and slice into bars. If desired, dip the sides in sprinkles, mini chocolate chips, or crushed nuts. Enjoy!
Notes
- How to store: Store these homemade ice cream sandwiches inside a tightly sealed container. Keep them in the freezer and enjoy within 1 month.
- How to make it without an ice cream maker: Use store bought ice cream instead. Let it thaw for 15 minutes to soften before spreading it onto the brownies.
- Nutrition information: The nutrition information is an estimate using half of the homemade ice cream recipe (since you will not need to use all of it). You can slice the sandwiches as small or large as you’d like.
Nutrition
- Serving Size: 1 sandwich
- Calories: 330
- Sugar: 25g
- Fat: 16g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g