• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Gluten-Free Brownie Ice Cream Sandwiches

June 11, 2019 by Joy the Baker 7 Comments

Jump to Recipe

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.  

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Brownie Ice Cream Sandwiches

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
Pin Recipe
Print Recipe

Ingredients

Scale
  • For the Brownies:
  • 4 large eggs
  • 2 1/4 cups granulated sugar
  • 3/4 cup grapeseed oil
  • 1 tablespoon gluten-free vanilla extract
  • 1 cup Dutch-process cocoa
  • 2 tablespoons black cocoa (or the above cocoa if you don’t have black cocoa on hand)
  • 3/4 cup all-purpose gluten-free flour blend
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1 cup chocolate chips, optional
  • For the Sandwiches:
  • 2 pints of your favorite ice cream – I used a non-dairy ice cream with great success!

Instructions

  1. Place a rack in the upper third of the oven and preheat the oven to 350°F.
  2. Grease an 8″ square pan (2 pans if you have them), line it with parchment paper that drapes over two sides and lightly grease the parchment. Set aside.
  3. Whisk eggs in a medium bowl. Add the oil, sugar, and vanilla and whisk until thoroughly incorporated, thick and glossy. Set aside.
  4. In another medium bowl whisk together the cocoas, flour, baking powder, and salt.
  5. Add the dry ingredients all at once to the wet ingredients. Stir to combine. Add the chocolate chips if you’re using them. Stir until no hidden dry patches remain and the whole mixture is thick and glossy.
  6. Pour half of the batter into the prepared pan (or split between two pans if you have them), spreading the batter to the edges.
  7. Bake the brownies for 25-30 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from the oven and allow to cool nearly completely. Bake the second brownie after removing the first brownie from the pan (this is where those parchment flaps come in handy) and again preparing the pan by greasing and parchmenting it.
  8. Allow the brownies to cool completely.
  9. Leave one of the brownie layers in the pan it was baked in. Place the brownie and pan in the freezer for 30 minutes or so.
  10. Bring your ice cream out of the freezer to soften slightly for 15 minutes or so (depending on the heat of your kitchen).
  11. Remove the pan and brownie from the freezer and scoop the softened ice cream across the chilled brownie to cover. Use and offset spatula rinsed in warm water to smooth the scoops and place the second brownie layer atop the ice cream. Gently press to meld the layers.
  12. Return the stacked brownies to the freezer and allow to set overnight.
  13. When ready to serve, slice the brownies into 16 big pieces, then slice each of those in half.
  14. These treats last really well individually wrapped in plastic wrap and stored in the freezer and are also equally excellent served to a crowd on a hot day.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Filed Under: Chocolate

Previous Post: « Let It Be Sunday, 226!
Next Post: Let It Be Sunday, 227! »

Reader Interactions

All Comments
I Made This
Questions
  1. Keyan Kaplan

    June 21, 2019 at 7:22 am

    Joy- How do you keep your clothes from getting covered in batter? I am a very messy cook and need an apron or something. Any suggestions?

    Reply
  2. Rena

    June 16, 2019 at 3:48 am

    I think this is a fantastic mixture!
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

    Reply
  3. Jane

    June 13, 2019 at 4:34 am

    Hey Joy – I think I’m going to try these this weekend as they look so tempting! I just wanted to ask – you mentioned you use coconut oil in the recipe string, but grapeseed is listed in the recipe. I’m assuming both can be used as they’re neutral, but you used coconut oil for your, correct?
    It’s what I have in my cupboard so you should definitely say yes to coconut oil :P

    Reply
  4. Natalie

    June 11, 2019 at 10:32 pm

    YUM! these ice cream sandwiches look so delicious and perfect for the summer!

    Reply
  5. Ashlyn @ The Pedantic Foodie

    June 11, 2019 at 10:48 am

    You are KILLING IT, as always!!! These are now my project this week and I could not be more excited!

    Reply
  6. Dana

    June 11, 2019 at 8:40 am

    WANT. Looks delish, lady!

    Reply
  7. Lori

    June 11, 2019 at 3:17 am

    I just recently started eating a non-dairy diet and if I use non-dairy chocolate chips, these brownies will fit the need. Yay! The last brownies I made were strange and these look much more like a normal brownie. Also, that mint nada moo is really good!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Chocolate

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen
My Best Classic Blondie Recipe

Don’t think of blondies as brownies without the chocolate – these chewy little squares are sweet like butterscotch and studded with toasted walnuts and melty dark chocolate pockets. I add a generous sprinkle of flaky sea salt to balance the sweetness of the brown sugar, making these bars the best classic blondie recipe to come…

Read More

Chocolate basque cheesecake topped with fruit.
Mini Burnt Chocolate Basque Cheesecake

This refined recipe for chocolate Basque cheesecake is SO SIMPLE with the most impressive results.  Find a detailed step-by-step with tips and tricks below or skip right to the recipe and get baking! This cheesecake does not miss. I’ve always felt like making a cheesecake, at home, from scratch was rather unreasonable.  You mean to…

Read More

Baked Taylor Swift cookies on parchment paper.
Taylor Swift’s Favorite Chocolate Chip Cookies

These are the Taylor Swift cookies you’ll want to bake for your Midnights listening party. Chewy, chocolate centers with crisp edges and a salty, bejeweled top.  They’re the perfect Taylor-inspired bake and midnight snack. This very afternoon, in the year of our lord 2022, I found myself on a Zoom meeting with the uber cool…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
We’re baking the classics on Joy the Baker this We’re baking the classics on Joy the Baker this month and up next, my very favorite Lemon Bar recipe with fresh lemon juice and the tiniest hint of coriander. ⁣🍋🌼✨
⁣
Find the full recipe linked in the profile and bust out the white chocolate and macadamia nuts for next week’s bake! ⁣
⁣
#lemonbars #easybaking #bakedfromscratch #joythebaker
Day in the Life: out in the woods writing a little Day in the Life: out in the woods writing a little cookbook about camp food. 💖🏕️🙋🏻‍♀️
Homesick Banana Bread. Recipe linked in the profil Homesick Banana Bread. Recipe linked in the profile (and you don’t have to be homesick to make it). #bananabread #sundaybaking
Let’s make one single GIANT PANCAKE which is the Let’s make one single GIANT PANCAKE which is the perfect Breakfast Dessert or Spiral Bake - whatever you need it to be. ⁣
⁣
Pro Tips: Smell you buttermilk and decide it’s probably fine. Flip the pancake with reckless confidence. You can sit to eat - you don’t have to eat like you work in a restaurant anymore. ⁣
⁣
Find a version of the full recipe linked in the profile. Xo.
🙋🏻‍♀️ still out here drinking whole mi 🙋🏻‍♀️ still out here drinking whole milk by the glass which is honestly hard to do when you live with a small indoor lion.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up