Roasted Strawberry Brownie Ice Cream Sandwiches

Homemade brownie ice cream sandwiches stuffed with easy dairy-free vanilla ice cream and a roasted strawberry swirl. Summery-sweet, vegan, and gluten-free!

SPONSORED BY HU

All of my summer loves have been condensed into one red, white, and chocolate cube of frozen fruit-filled summer sandwich-ness, and I just wish I could send a dozen straight to your freezer with a jar of sunshine and a beach weekend on the side. If you cannot tell already, these Roasted Strawberry Brownie Ice Cream Sandwiches got me in a good summer mood.

I am ice cream’s biggest fan in any form – cone, bowl, all out sundae, pint at 11pm. But if you want homemade dairy-free ice cream that doesn’t call for churning, that doesn’t require utensils, that already has toppings frozen right in, the ice cream sammie is your best friend. Perfect for grabbing from the freezer and taking back out to your poolside spot too.

The Brownie

How do you make the most decadent dark chocolate brownie “bread” that is both vegan and paleo, thin with a crackly top, ridiculously hard to resist just eating warm from the oven? Let me tell you:

1. Melt the best dark chocolate chips, Hu Gems, in a double boiler or in the microwave. Snack on extra Gems while you wait because patience is hard.
2. Stir in coconut sugar, vanilla, and salt to make a grainy (I mean that in a good way of course) chocolate mixture.
3. Combine with dry ingredients, plus a quarter cup warmed almond milk.
4. Steal necessary finger-full of batter…quality control.
5. Bake into a thin crispy-edged brownie square.
6. Cut into two thin crispy-edged brownie rectangles, but not until they are completely cooled down because hot brownie = fragile brownie.

You will realize once you get into the brownie making portion of this ice cream sandwich process that the amount of melted chocolate in this recipe is NOT small. That is what makes them super rich and stick-to-your-fingers fudgy, reminiscent of your happiest boxed ice cream sandwich eating memories.

The Roasted Strawberries

Now this portion of the recipe can absolutely be isolated as a delicious way to use up an abundance of strawberries (even ones that are getting close to too ripe!) It’s super simple to do and a delicious topping for ice cream or cheesecake or oatmeal or anything that needs some juicy tender baked berries on top. You can also use other berries, whatever you love/have.

They take about the same time as the brownies do to bake, so prep them first and bake everything at once. Just make sure you cool completely before stirring into your ice cream base.

The Dairy-Free Vanilla Ice Cream

Okay I realize this recipe has quite a few steps already, so I kept this layer as easy as dump-and-blend possible. But of course it’s still like crazy creamy and just sweet enough and vanilla-y too. You will need:

• Raw cashews, soaked overnight (or use boiling water and soak for 30 minutes if you forgot) and drained
• Full fat coconut milk
• Maple syrup, not a lot the brownie and berries are already sweet enough
• Vanilla (I used extract, but with real deal vanilla bean…can you imagine?!)

More Brownie Options

This brownie recipe is perfectly engineered to be ideal for ice cream sandwich making, but I have plenty of brownie recipes to choose from that you could use here:

• Brownie Cups (date-sweetened and flourless)
• Vegan Cosmic Brownies
• Easy Vegan Fudge Brownies (oat flour)

Roasted Strawberry Brownie Ice Cream Sandwiches

• Author: Natalie
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 10 sandwiches
• Category: ice cream
• Method: freezing
• Cuisine: american

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Description

Homemade brownie ice cream sandwiches stuffed with easy dairy-free vanilla ice cream and a roasted strawberry swirl. Summery-sweet, vegan, and gluten-free!

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Ingredients

Brownie

• 150g Hu Gems
• 1/2 cup (80g) coconut sugar
• 2 tbsp (10g) cocoa powder
• 1/2 tsp vanilla extract 
• 1/4 tsp salt
• 1/3 cup (40g) almond flour
• 2 tbsp tapioca flour
• 1/2 tsp baking soda
• 1/4 cup (60g) non-dairy milk, warmed

Ice Cream

• 1 cup (120g) raw cashews, soaked at least 8 hours
• 3/4 cup (180g) full-fat coconut milk
• 1/4 cup (80g) maple syrup
• 1/2 tsp vanilla extract

Roasted Strawberries

• 1 pound strawberries, sliced stems removed
• 2 tbsp coconut sugar

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Instructions

1. Preheat the oven to 350ºF.
2. Melt the Hu Gems.
3. Stir in coconut sugar, cocoa powder, vanilla, and salt.
4. In a separate bowl, whisk together the almond flour, tapioca flour, and baking soda.
5. Add the melted chocolate mixture along with the warmed milk to the dry ingredients. Mix to form a thick but pourable batter.
6. Transfer to a square baking dish lined with parchment paper. Bake for 20-25 minutes at 350ºF.
7. Arrange your sliced strawberries on a baking sheet.
8. Sprinkle with coconut sugar and toss to coat.
9. Roast for about 30 minutes at 350ºF until soft and very juicy.
10. While all that is baking, blend the soaked and drained cashews with coconut milk, maple syrup, and vanilla until very smooth.
11. Transfer to a bowl and place in the freezer to thicken, stirring every 10-15 minutes or so.
12. Remove brownies from the pan (they should be very thin), and allow them to cool completely before slicing into two halves.
13. Add roasted strawberries into the ice cream mixture (don’t add too much of the juice, it will make the ice cream icy).
14. One the brownies are cool, line a loaf pan with plastic wrap and place one half of the brownie in the bottom. Top with swirly strawberry ice cream (it should be pretty thick, too watery and the top brownie will sink in) and the other brownie half.
15. Freeze overnight, then slice and enjoy!

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Nutrition

• Serving Size: 1 sandwich
• Calories: 300
• Sugar: 23g
• Sodium: 139mg
• Fat: 16g
• Saturated Fat: 8g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 4g

Keywords: gluten free, paleo, dairy free, summer, ice cream, berries, vanilla, chocolate

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