Brownie Ice Cream Sandwich

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Brownie Ice Cream Sandwich

These delicious paleo brownie ice cream sandwiches are all you need to cool off this summer! With creamy mint chocolate chip ice cream positioned in between two thin pieces of extra fudgy brownie squares, what more could you ask for? Best of all, they are super easy to make right at home!

Prep Time2

Cook Time20

Total Time2 20

Course: Ice Cream

Cuisine: American

Keyword: Brownie Ice Cream Sandwich, gluten-free brownies, Healthy Frozen Treat, Ice Cream Sandwich

Servings: Sandwiches

Calories: 105kcal

Author: Ansley Beutler

Ingredients

For the Ice Cream

13.5 oz can lite coconut milk
1 7.4- oz can sweetened and condensed coconut milk
2 tablespoon coconut sugar
1 teaspoon vanilla
½ teaspoon mint extract
¾ cup chocolate chunks chopped

For the brownies

1 batch of my Dark Chocolate Paleo Brownies or an alternative brownie recipe

Get Recipe Ingredients

Instructions

Make the ice cream by placing the coconut milks and coconut sugar in a pot over medium-low heat on the stove. Stir until the sugar has dissolved and no coconut milk clumps remain; let cool. Stir in the vanilla extract and mint extract.
13.5 oz can lite coconut milk, 1 7.4- oz can sweetened and condensed coconut milk, 2 tablespoon coconut sugar, 1 teaspoon vanilla, ½ teaspoon mint extract
Transfer the ice cream mixture to an ice cream machine (see notes for no-churn version) and churn in accordance with manufacturer instructions. Once the ice cream is almost done, add the chocolate chunks and stir to incorporate. Pour the ice cream into a container and place in freezer for at least an hour to harden.
¾ cup chocolate chunks
Prepare the brownies in accordance with the instructions, however, use a 9 x 13 inch baking pan to get thinner brownies. Bake for 17 - 20 minutes until the edges are crispy (we are looking for slightly underdone in the middle so that they will remain nice and fudgy once chilled); let cool them place in freezer for at least 30 minutes to firm up.
1 batch of my Dark Chocolate Paleo Brownies
To assemble, slice the hardened brownie sheet in half, leaving two 9 x 6.5 inch brownie sections. Turn one of the brownie sections over and scoop ice cream on top. With a flat edged knife, spread the ice cream into a large ice cream block covering the entirety of the brownie. Place the other brownie section on top of the ice cream then place in freezer for another hour to solidify (this makes cutting them much easier.
Slice the brownies into 8 small rectangles. To do this, cut the brownies in half down the long-edge side. Rotate the brownies and make another cut down the middle of the short-edge then cut those halves in half again leaving 8 rectangular sandwiches. Enjoy immediately or store in an airtight container lined with parchment paper in the freezer for up to 2 weeks.

Notes

No-Churn Directions

If making no-churn ice cream, prepare the ice cream in accordance with step 1 above. In stead of step 2, transfer the mixture to a container, stir in the chocolate chunks, and place in freezer overnight to freeze
Once at a "soft frozen" state, you may want to stir a couple times to disperse the chocolate chunks as they may have settled at the bottom. Place in freezer again to become firm
Once firm, pick up with step 3 in the above directions

Nutrition