Brownie “Ice Cream” Sandwiches
Description
Oh my gosh you guys, I am so excited to share these with you! They are SO good. Here in Minnesota, we have been blessed with a perfect, hot summer! This is my absolute favorite weather. These brownie “ice cream” sandwiches are the perfect treat for a warm summer evening. Frozen bananas, peanut butter (optional) and a pinch of salt is all you need to make this faux ice cream. It is sandwiched between two thick and fudgy brownies- I mean, come on! The brownies are absolutely scrumptious on their own, but by now you know I like to be a little extra 😉 I also drizzled chocolate sauce over the top for even more decadence. Enjoy!
- Gluten Free
- Vegetarian
- 15 minutes prep time
- 30 minutes cook time
- 45 minutes total time
Recipe
For the brownies:
1 cup butter, melted
2 T vegetable oil
2 1/4 cups (450g) sugar
4 eggs
1 T vanilla extract
1 cup (130g) gluten free flour
1 cup (100g) cocoa powder (I used dark)
1/2 teaspoon salt
For the banana peanut butter “ice cream”:
4 frozen bananas
4 T peanut butter
pinch of salt
Milk of choice as needed
For the brownies:
1. Preheat oven to 350° F. Line 9×13 inch pan with parchment paper and spray with non-stick cooking spray.
2. In a medium bowl, combine melted butter, oil and sugar. Beat for 1 minute.
3. Add eggs and vanilla and beat another minute, until light in color.
4. Sift in flour, cocoa powder and salt and gently fold until just incorporated.
5. Pour batter into prepared pan and bake at 350° F for 30 minutes.
6. Allow brownies to cool to room temperature.
For the banana peanut butter “ice cream”:
1. Add frozen bananas, peanut butter and salt to a food processor or powerful blender.
2. Blend until mixture has reached a soft-serve consistency. Add a few tablespoons of milk as needed.
3. Pour in airtight container and freeze for 30 minutes.
4. Cut brownies in half down the middle to create two equal sized pieces.
5. Scoop “ice cream” onto the top of one of the brownies and spread into an even layer.
6. Top with second layer of brownies and freeze 12-18 hours.
7. Remove from the freezer and cut into squares or rectangles.
8. Enjoy! Wrap leftover brownie sandwiches individually and store in the freezer for up to 1 month.
For the brownies:
1 cup butter, melted
2 T vegetable oil
2 1/4 cups (450g) sugar
4 eggs
1 T vanilla extract
1 cup (130g) gluten free flour
1 cup (100g) cocoa powder (I used dark)
1/2 teaspoon salt
For the banana peanut butter “ice cream”:
4 frozen bananas
4 T peanut butter
pinch of salt
Milk of choice as needed
For the brownies:
1. Preheat oven to 350° F. Line 9×13 inch pan with parchment paper and spray with non-stick cooking spray.
2. In a medium bowl, combine melted butter, oil and sugar. Beat for 1 minute.
3. Add eggs and vanilla and beat another minute, until light in color.
4. Sift in flour, cocoa powder and salt and gently fold until just incorporated.
5. Pour batter into prepared pan and bake at 350° F for 30 minutes.
6. Allow brownies to cool to room temperature.
For the banana peanut butter “ice cream”:
1. Add frozen bananas, peanut butter and salt to a food processor or powerful blender.
2. Blend until mixture has reached a soft-serve consistency. Add a few tablespoons of milk as needed.
3. Pour in airtight container and freeze for 30 minutes.
4. Cut brownies in half down the middle to create two equal sized pieces.
5. Scoop “ice cream” onto the top of one of the brownies and spread into an even layer.
6. Top with second layer of brownies and freeze 12-18 hours.
7. Remove from the freezer and cut into squares or rectangles.
8. Enjoy! Wrap leftover brownie sandwiches individually and store in the freezer for up to 1 month.