Gluten-Free Brownie Ice Cream Sandwiches: 5 Easy Steps to Deliciousness!
These delightful gluten-free brownie ice cream sandwiches bring together fudgy brownies and a creamy peanut butter ice cream filling for a decadent treat, perfect for a hot summer day.
Prep
: 10
Total
: 25 minutes
Ingredients
Brownie Ingredients
- 1.5 cups gluten-free flour blend such as Better Batter
- 0.5 cup cocoa powder Dutch-processed recommended
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 0.25 teaspoon baking soda
- 0.25 teaspoon kosher salt
- 1 cup unsalted butter melted and cooled
- 3 large eggs at room temperature, lightly beaten
- 2 teaspoons vanilla extract pure
Ice Cream Filling
- 4 cups heavy whipping cream
- 1 cup creamy peanut butter
- 1 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, brown sugar, baking soda, and salt.
- Stir in the melted butter, eggs, and vanilla extract until just combined. Spread the brownie batter evenly into the prepared pan.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a wire rack.
- For the ice cream, whip the heavy cream until soft peaks form. Fold in the peanut butter, condensed milk, and vanilla extract until well blended.
- Once the brownie is cool, spread the ice cream mixture evenly over the surface and freeze for at least 4 hours, or until firm.
- Remove from freezer and cut into squares. Serve immediately or wrap individually in plastic wrap and store in the freezer.
Notes
For a gluten-free treat with a twist, try adding in some chocolate chips or nuts to the brownie batter before baking.