Gluten-Free Brownie Ice Cream Sandwiches

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour (not gluten-free)

Almond flour is lower in carbs and adds moisture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and more antioxidants.

ice cream

🥗Healthier: frozen yogurt

💰Cheaper: store-brand ice cream

Frozen yogurt is lower in calories.

Preheat the oven to 350 degrees F.

Prepare your baking pans with parchment paper, leaving an overhang for easy removal later.

In a medium bowl, combine the gluten-free flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

Melt the butter in a large microwave-safe bowl. Add the sugar to the melted butter and mix until it resembles wet sand.

Add the eggs to the sugar/butter mixture one at a time, beating for 20-30 seconds after each addition. Stir in the vanilla until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until the batter is fully combined and thick.

Divide the batter evenly between the two prepared pans and spread it into an even layer.

Bake for 15-16 minutes, or until the brownies are soft but no longer gooey. Let cool for 5 minutes in the pans, then remove one batch using the parchment overhang and transfer to a wire rack to cool for an additional 10-15 minutes.

While the brownies cool, soften the ice cream slightly. Spread the ice cream over the brownie layer still in the pan.

Carefully place the top brownie layer on top of the ice cream and press gently to secure.

Cover the pan with plastic wrap and freeze for at least 6 hours, or up to 18 hours.

When ready to serve, lift the ice cream sandwiches out of the pan using the parchment handles and slice into rectangles or squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens