Melissa Owen spent years trying to recreate one of the treats she missed most after she began eating mostly gluten-free: the classic ice cream sandwich. Her breakthrough was to skip gluten-free flour altogether. These homemade ice cream sandwiches from Owen’s Epiphany Bakes cookbook use thin, fudgy flourless brownies that stay soft enough to bite into straight from the freezer, with a generous layer of your favourite ice cream in between.

Why You’ll Love It

The brownies are naturally flourless.: There’s no gluten-free flour blend to buy—the brownie layers are made with cocoa powder, dark chocolate, butter, brown sugar and eggs.
They stay fudgy in the freezer.: The thin brownie layers remain soft enough to bite into when frozen, giving you that essential ice cream-sandwich texture.
You can choose any ice cream flavour.: Vanilla keeps them classic, but chocolate, strawberry, mint chocolate chip or another favourite all work
They’re made for the freezer.: Once assembled, the sandwiches can be stored in an airtight container for up to one month.

Gluten-Free Brownie Ice Cream Sandwiches

Melissa Owen

Fudgy flourless brownies and a generous layer of your favourite ice cream make these homemade gluten-free ice cream sandwiches an easy freezer treat.

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Ingredients

Brownies

½ cup cocoa powder
¼ tsp salt
¾ cup dark chocolate callets
½ cup unsalted butter
1½ cups brown sugar packed
3 eggs
1 tsp vanilla extract

Ice Cream Layer

450 ml container of ice cream, any ﬂavour

Garnish

½ cup rainbow sprinkles optional

Instructions

Brownies

Preheat your oven to 350°F. Prepare two 8 × 8-inch baking pans.
Sift the cocoa powder and the salt into a bowl and set aside.
Place the chocolate and butter in a heatproof bowl and set it on top of a pan of simmering water, making sure the bottom doesn’t touch the water, stirring occasionally, until melted.
Mix in the sugar, remove from the heat, and set aside to cool for about 10 minutes. Once the mixture is cool to the touch, whisk in the eggs and vanilla, and then use a silicone spatula to fold in the cocoa powder and salt.
Divide the batter evenly between the two baking pans. Bake until the brownies are set, about 15 minutes.
Place the pans on a cooling rack. Allow the brownies to cool completely in the pans.
Remove the cooled brownies from the pans by turning each pan over onto a sheet of parchment paper. They will be fragile, so handle with care.

Ice Cream Layer

Wash the two baking pans. Line one of the pans with plastic wrap hanging the excess over the edge of the pan.
Empty the container of ice cream into the pan and use a silicone spatula to ﬂatten it. Place it back in the freezer, uncovered, to harden for at least 1 hour.

Assembly

Line the second baking pan with plastic wrap, hanging the excess over the edge of the pan (this will make it easier to remove the ice-cream sandwiches from the pan later).
Place one brownie layer into the baking pan, top-side-down. Remove the pan with the ice-cream from the freezer and use the plastic wrap to manoeuvre the ice cream out of the pan and onto the top of the brownie. Discard the plastic wrap and place the second brownie on top of the ice cream. Press the top layer ﬁrmly into place, and then put the ice-cream sandwiches into the freezer overnight.
Remove the ice-cream sandwiches from the pan and cut into eight portions.