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Two gluten free brownies sandwiching homemade vegan ice cream. Now this is what truly decadent vegan ice cream brownie sandwiches are made of!

Vegan Ice Cream Brownie Sandwiches

  • Author: Fork & Beans
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 Brownie Sandwiches 1x

Scale

Ingredients

  • 1 c. Cara’s All Purpose GF Flour
  • 1/2 c. cocoa powder
  • 3/4 c. sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp. sea salt
  • 1/2 c. oil
  • 1/2 c. maple syrup
  • 1/4 c. nondairy milk
  • 1 tsp. vanilla

Chocolate Coating:

  • 2 c. nondairy chocolate chips
  • 1/2 c. coconut oil

Instructions

  1. Preheat oven to 350 degrees. Grease an 9″ pan.
  2. Put the oil, maple syrup , soy milk and vanilla in a medium bowl and whisk to combine.
  3. In a separate bowl whisk together the flour, cocoa, sugar, baking powder and salt.
  4. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined.
  5. Spread out batter in the pan. Bake for 32-35 minutes.
  6. Allow to fully cool. Slice into squares.
  7. Place brownie squares in freezer for 15 min so they are not crumbly.
  8. Melt non-dairy chips and coconut oil in a microwave safe bowl in 30 second incriments, stirring at each stop until melted and smooth.
  9. Allow to cool for a couple of minutes.
  10. Place 1/3 c. nondairy ice cream (I used my gluten-free and vegan Cookie Dough Ice Cream recipe) between 2 semi-frozen brownie squares.
  11. Dip brownie sandwiches into bowl of melted chocolate and coat.
  12. Allow to set on a piece of wax paper.
  13. Freeze another 15 minutes.