Celebrate summer all year round with these Brownie Ice Cream Sandwiches! Homemade no-churn chocolate espresso ice cream sandwiched between two fudgy gluten free brownies.
Summer might be coming to a close, but I’m still enjoying the warm weather while I can by making as many frozen treats as possible. I might be eating popsicles well into the winter months…
Anyway, I figured now was a great time to celebrate the end of summer with one last frozen dessert. I cannot wait to share with you this recipe for Gluten Free Mocha Brownie Ice Cream Sandwiches!
It might look like there are a lot of steps to make these brownie ice cream sandwiches, but it’s really much easier than it seems.
First, we have a soft, chewy, and oh so fudgy brownie. It’s rich, decadent, and holds up really well to cutting when frozen. I used my favorite homemade brownie recipe, the same one I used to make caramel coffee swirl brownies and these strawberry cheesecake brownies!
I made thinner layers by using a 9×13” baking pan to make the brownies. You can use two 8” square baking pans instead, just know the layers may be slightly thinner so reduce or adjust the baking time as needed.
Once the brownies have baked and are cooling, it’s time to make the ice cream.
How to Make No-Churn Ice Cream
Let’s talk about ice cream. This recipe uses a no-churn chocolate espresso ice cream, which is essentially a very creamy ice cream made from whipped cream and sweetened condensed milk.
Does this ice cream really taste like custard-y ice cream? Maybe not. But it’s definitely creamy and rich, and tastes AMAZING between these fudgy brownie layers.
To make the ice cream, start by mixing together the melted chocolate, sweetened condensed milk, and vanilla in a small mixing bowl until combined. Set in the refrigerator until ready to use (it should be cool before adding it to the whipped cream).
Add the heavy cream and espresso powder to the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form. Add in the sweetened condensed milk mixture to the bowl and continue to whip until everything has combined and stiff peaks form.
That’s it! Just spread the ice cream evenly over one layer of brownie (cut the brownie in half if using a 9×13″ pan like I did), then top with the second brownie and freeze before cutting into rectangles or squares.
You definitely need to give these gluten free mocha brownie ice cream sandwiches a try before summer comes to an end (hey, it might be September but it’s not officially Fall yet). Actually, this dessert is so good, you’ll want to have some stored in your freezer all year round.
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