Brownie Ice Cream Sandwiches
Decadent brownie ice cream sandwiches made with the fudgiest gluten free brownies layered with homemade no churn vanilla ice cream.
Yield: 9 ice cream sandwiches
Ingredients
- ¾ cup (105 g) basic gum free gluten free flour blend (69 grams superfine white rice flour + 23 grams potato starch + 13 grams tapioca starch/flour)
- ¾ cup (60 g) Dutch-processed cocoa powder (if you use natural cocoa powder instead, add 1/8 teaspoon baking soda to the recipe)
- ¼ teaspoon kosher salt
- ⅓ cup (67 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 1 tablespoon pure vanilla extract
- 9 tablespoons (126 g) unsalted butter melted
- 3 ounces bittersweet or unsweetened chocolate melted
- 2 tablespoons (1 fluid ounce) heavy cream at room temperature
- 2 quarts softened or homemade vanilla ice cream
Instructions
Make the brownie layers.
- Preheat your oven to 350°F.
- Grease two 8-inch x 8-inch baking pans lightly then line them with parchment paper that overhangs all 4 sides of the pan, or line with nonstick aluminum foil. Set the pans aside.
- In a large bowl, place the flour blend, cocoa powder, salt, and granulated sugar, and whisk to combine well.
- Add the brown sugar, and whisk again to combine, breaking up any lumps.
- Add the eggs and vanilla, then the melted butter, and melted chocolate, and the cream, and mix to combine.
- The batter should be thick but smooth.
- Divide the batter equally among the two prepared baking pans (each pan will have about 400 grams of batter), and spread into an even layer in each with a wet spatula.
- Place the pans in the center of the preheated oven and bake just until firm to the touch (about 20 minutes).
- Allow the brownies to cool completely in the pans.
- Transfer one cooled brownie layer from the baking pan to a flat surface like a small cutting board or baking sheet, and place in the freezer for about 20 minutes.
- Chilling that layer will make it easier to transfer it to the top of the ice cream without its breaking.
Assemble the ice cream sandwiches.
- Pour one recipe of homemade ice cream or softened store-bought vanilla ice cream over the top of the brownies still in their pan. Spread into an even layer.
- Top with the other brownie layer, top facing up.
- Freeze completely, still in the pan.
- Remove from the freezer, slice into rectangles and serve.
- Wrap any leftover ice cream sandwiches tightly and freeze for up to 2 weeks.