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Homemade Brownie Ice Cream Sandwiches

a soft brownie based sandwich with creamy vanilla ice cream. Using storebought ice cream makes this faster to assemble!

Prep Time 15 minutes
Cook Time 20 minutes
Servings 9 large sandwiches

Ingredients

Brownie Sandwich

  • 1/2 cup grams almond flour
  • 1/3 cup cocoa powder sifted
  • 1/2 tsp cardamom powder
  • 1/2 tsp fleur de sel
  • 1/4 tsp baking soda
  • 1/2 cup sugar
  • 1/4 cup extra virgin organic olive oil
  • 1/4 cup coffee I use espresso*
  • 1/2 g dark chocolate roughly chopped
  • 1 room temperature
  • 1 tsp vanilla bean paste optional
  • 1 tsp vanilla extract

Ice Cream

  • 1 pint store-bought vanilla ice cream

Instructions

Brownie Base (Flourless Cake)

  1. Preheat the oven to 350 f. Line an 8x8 or 9x9 or whatever small brownie pan/sheet you may have with parchment paper.
  2. In a medium mixing bowl, combine the granulated sugar and olive oil. Whisk until just combined. Add in the egg, and mix.
  3. Melt the dark chocolate in a double boiler or in the microwave. Add the tempered chocolate to the egg mixture.
  4. Sift in the almond meal, cocoa powder, baking soda, salt, and cardamom powder. Fold in freshly brewed espresso until the batter is smooth and glossy. Pour the batter into the prepared cake pan. The batter will be liquidy it is ok.
  5. Bake, for 20 or until a cake skewer inserted into the middle comes out with few moist crumbs attached to it. Remove from the oven and let the cake cool in its tin for 15 minutes. Remove the cake from the sheet pan, and let it cool completely. About 15 minutes.

Assembling the Sandwiches

  1. Take the ice cream out of the freezer 10-15 minutes in advance depending on how frozen the ice cream is. You want it to thaw enough that it is scoopable and malleable but not melted.
  2. Scoop out ice cream onto the cooled brownie. Using a small offset spatula begin to spread the ice cream to the edges and evenly across the brownie. You should have a 1-2 inch thick level of ice cream. You can also use your (clean hand or dip the spatula in hot water to help smooth the ice cream over.

  3. Pop the ice cream sandwiches back into the freezer for 30 minutes. Remove and cut into 9 equal pieces. Store in a freezer safe container with layers of wax paper in between to prevent them from sticking to each other.

Recipe Notes

Preheat the oven to 350 f. Line an 8x8 or 9x9 or whatever small brownie pan/sheet you may have with parchment paper.

In a medium mixing bowl, combine the granulated sugar and olive oil. Whisk until just combined. Add in the egg, and mix.

Melt the dark chocolate in a double boiler or in the microwave. Add the tempered chocolate to the egg mixture.

Sift in the almond meal, cocoa powder, baking soda, salt, and cardamom powder. Fold in freshly brewed espresso until the batter is smooth and glossy. Pour the batter into the prepared cake pan. The batter will be liquidy it is ok.

Bake, for 20 or until a cake skewer inserted into the middle comes out with few moist crumbs attached to it. Remove from the oven and let the cake cool in its tin for 15 minutes. Remove the cake from the sheet pan, and let it cool completely. About 15 minutes.

Take the ice cream out of the freezer 10-15 minutes in advance depending on how frozen the ice cream is. You want it to thaw enough that it is scoopable and malleable but not melted.

Scoop out ice cream onto the cooled brownie. Using a small offset spatula begin to spread the ice cream to the edges and evenly across the brownie. You should have a 1-2 inch thick level of ice cream. You can also use your (clean hands) or dip the spatula in hot water to help smooth the ice cream over.

Pop the ice cream sandwiches back into the freezer for 30 minutes. Remove and cut into 9 equal pieces. Store in a freezer safe container with layers of wax paper in between to prevent them from sticking to each other.