Gluten-Free Brownie Ice Cream Sandwiches

Forget the medicine cabinet – I really love a good snoop around someone’s refrigerator.  You can really learn a lot about a person in knowing how many different kinds of mustards they have tucked away on the condiment shelf.  I have between four and seven different types at any given moment along with at least one cake and three containers of something or other that are well past their prime.  

More intimate though is… the freezer – where good intentions go to freeze indefinitely.  Don’t even talk to me about all the leftover pasta sauce I’ve suspended in my freezer.  It’s packed with things I can’t even bare to admit. 

Until now.  Until these mega brownie ice cream sandwiches.  I’ve made just enough room in the freezer for this tray of ice cream treats and they’re sure not to be forgotten – they’re just too good.  They may even help me work through the pasta sauce and the plethora of other forgotten item collecting there.  We’ll see.  These will be gone by week’s end.  

Let’s. Shall we? 

Here’s what you’ll need for these whopper brownie treats:  

•  Dry ingredients include an all-purpose gluten-free flour blend, unsweetened cocoa, along with a black cocoa.  I love the color and depth of flavor that black cocoa adds to my chocolate goods.  You can find it here!  You’ll also find baking powder and a good punch of salt in the dry ingredients.  I used vanilla bean salt because I’m fancy.  

•  Granulated sugar for sweetness (obviously) and dark chocolate chunks for secret pockets of chocolate (again, obviously).  

•  Coconut oil will be our fat though you’re welcome to substitute melted butter or olive oil.  

•  Eggs, the best brownie binder there is.  

We’ll start by adding all of the eggs to a medium bowl.  

Give them a good whisk to break up the eggs and the whites.  

Whisk the melted coconut oil into the eggs.  

The two should emulsify to a solid golden yellow.  

Add the sugar.  This is no joke.  

Whisk until smooth, and more glossy than grainy.  

This is me, putting my back into it.  

Also – add vanilla extract.  

With the wet ingredients combined , we’ll get after these dry ingredients.  

All they need is a good whisk together. 

We’ll add the dry ingredients, all at once, to the wet ingredients.  

Start incorporating the two with a whisk.  Really get at the bottom of the bowl, working the dry ingredients into the wet.  

Eventually we’ll switch to a spatula to mix in any hidden dry pockets and get the batter to smooth and glossy.  

Definitely add chocolate chips.  

Pour half of the batter into a greased, parchment papered, and greased again pan.  

The parchment is super helpful in lifting these brownies from the pan.  It’s an extra step but I’m not here to waste your time so trust me – paper.  

If you have two 8-inch square pans I applaud you.  Well done making your baking life easier.  

Bake the brownies side by side if you have two pans.  If not:  bake the first brownie, cool until it comes out of the pan easily, re-grease and re-paper the pan and bake the next brownie.  

Cool both brownies to chilly – about 30 minutes in the freezer will do! 

Scoop your very favorite ice cream atop the bottom brownie layer (still in the pan, paper still attached).  

My favorite:  Nada Moo Mint Chocolate Chip.  

Run an offset spatula under the warm water of the sink and use the warmed knife to spread the ice cream into an even layer. 

Top with another brownie level.  

Now’s the hard part:  we wait. 

Freeze the double decker brownies overnight.  

I like to slice these generously (into 16 hunka pieces) and then slice each hunka into a smaller piece as needed.  The big boys are really lovely sliced in half and shared with a buddy.  I tell you, when you can offer a friend an ice cream sandwich you win basically… all the friend points, especially early summer in New Orleans.  

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