Brownie Ice Cream Sandwiches


Brownie Ice Cream Sandwiches

These brownie ice cream sandwiches were easy to make, fun to make, and really tasty! This will indeed be a hit to everyone, including your kids! Your family will love this and you will be making it often for sure.
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 25 minutes
Inactive Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Servings 8 sandwiches


  • 1 cup (130g) unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
  • 3 tbsp dutch-process cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
  • ½ tsp salt
  • 1 cup (180g) vegan dark chocolate chunks (or chips)
  • 4 tbsp (55g) vegan butter (soy-free if necessary)
  • ½ cup (75g) coconut sugar (or brown sugar)
  • ½ cup (120g) unsweetened applesauce
  • 2 tbsp aquafaba
  • 1 tsp vanilla extract
  • Vanilla Ice Cream (or 1½ pints/710ml store-bought vegan vanilla ice cream)


  • Preheat the oven to 350°F/180ºC. Line two 8×8-inch(20×20cm) baking dishes with parchment paper. If you have them, use small binder clips to clip the parchment paper to the edges of the dishes. This will keep the paper from sliding when you spread the batter. Set the baking dishes aside.
  • In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, xanthan gum(if using), and salt.
  • Melt the chocolate with the butter in a double boiler or a heatproof bowl on top of a pot of boiling water, stirring occasionally, until smooth. Remove from the heat. Add the sugar, applesauce, aquafaba, and vanilla. Gradually stir the dry ingredients into the wet ingredients.
  • Divide the batter between the two baking dishes and spread until smooth and even. The batter may be difficult to spread, so if you need to, you can place a sheet of plastic wrap over the batter and use your hand to push or spread it. Bake for 25 to 30 minutes, until set and the edges are pulling away from the pan slightly. Remove from the oven and let cool for 1 to 2 hours.
  • Remove the ice cream from the freezer to soften for about 15 minutes before you plan to use it. Spread ice cream on top of the brownie layer in one pan. Create an even layer that’s ½ to 1inch(1-2.5 cm) thick. (To spread it more easily, place a sheet of plastic wrap over the ice cream and use your fingers to pat it down.)
  • Use the parchment paper to carefully lift the other brownie layer from the second dish and place it on top of the ice cream. Gently press down to compress the sandwiches. Cover the pan and freeze for 30 to 60 minutes, until the ice cream is solid again.
  • Remove the pan from the freezer. Use the parchment paper to lift the big sandwich from the pan and place it on a flat surface, such as a cutting board. Use a knife, cookie cutter, or biscuit cutter to cut out your desired sandwich shapes. If using a cookie or biscuit cutter, you will have to gently push from the bottom, underneath the parchment paper, to get the sandwiches to pop up. Place the sandwiches in an airtight container. Freeze until ready to serve, or for up to 1 month.
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