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.
Gluten Free Mocha Brownie Ice Cream Sandwiches
Celebrate summer all year round with these Mocha Brownie Ice Cream Sandwiches! Homemade no-churn chocolate espresso ice cream sandwiched between two fudgy gluten free brownies.
- 3oz semisweet chocolate chip or chunks
- 1/2 cup butter
- ⅔ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup (~72g) Bob’s Red Mill 1:1 gluten free baking flour (see notes below for alternatives)
- ¼ cup unsweetened cocoa powder (not dutch process)
- ¼ tsp salt
No-Churn Chocolate Espresso Ice Cream
- ⅔ cup melted semi-sweet chocolate (measure before melting)
- ½ cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 ¼ cups cold heavy whipping cream
- 2 tsp espresso powder
Make the Brownies:
- Preheat oven to 350℉. Line a 9x13” baking dish on all sides with parchment paper, leaving about a 2” overhang. Set aside.
- In a microwave safe bowl, heat the butter in the microwave at 15-second intervals until melted (you can also melt the butter in a saucepan over medium-low heat). Add the chocolate chips or chunks and continue to stir together until the chocolate has completely melted and combined with the butter. Transfer to a large mixing bowl and whisk in the sugar. Make sure this mixture has cooled before adding in the eggs, one at a time, whisking until smooth. Stir in the vanilla.
- Stir in the gluten free flour, cocoa powder, and salt until totally combined and smooth. The batter will be very thick.
- Pour the thick brownie batter into the prepared baking dish and spread evenly, the layer will be very thin.
- Bake for 10-12 minutes, until the top is set and a toothpick inserted in the center comes out mostly clean (with just a few moist crumbs attached). Remove from the oven, let cool completely, then place the pan in the freezer while you prepare the ice cream.
Make the Ice Cream:
- In a small mixing bowl, mix together the melted chocolate, sweetened condensed milk, and vanilla until combined. Set in the refrigerator until ready to use.
- Add the heavy cream and espresso powder to the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer) and whip until soft peaks form. Add in the sweetened condensed milk mixture and continue to whip until everything has combined and stiff peaks form.
- Cut the brownie in half so you have two squares, trimming the edges if desired. Lay one layer down on the parchment-lined baking dish, lining the brownie up so that it’s against the edge of the pan (so on 3 sides). Spread the ice cream evenly over the top, then gently top with the second brownie. This ice cream recipe does make a lot, so it’s up to you if you want to use it all or save some for another use.
- Smooth out the ice cream on the one exposed side if desired, then cover with plastic wrap and freeze for 4-6 hours or overnight.
- Slice the brownies into 6 rectangles, or cut the rectangles in half to make 12 smaller squares. Keep frozen until ready to serve.
- I used Bob’s Red Mill 1:1 gluten free baking flour in this recipe, which contains xanthan gum. If using a different flour for this recipe, use a 1:1 type flour of your choice that also contains xanthan gum. If using any other type of flour, I cannot confirm your results will be the same. But for these brownies, any 1:1 gluten free baking flour should work!
- I made these brownies using a 9x13” pan. You can use two 8” square baking pans instead, just know the layers may be slightly thinner so adjust the baking time as needed.
- Make sure to whip the ice cream to stiff peaks so it’s thick enough to spread over the brownie without leaking out. If using the 9x13” pan, line the brownie up so that it’s against the edge of the pan (so on 3 sides) before spreading the ice cream. If using 8” square pans, just keep one brownie layer in the pan, spread the ice cream over evenly, then top with the second brownie layer.
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