Vegan Chocolate Brownie Layered Ice Cream Sandwich

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OMG! Ice cream brownie sandwich. The taste is so divine that I could eat five hundred of those. Erm, maybe not!

I’ve been wanting to make more banana ice cream recipes for a while now and I was messing about with brownies last night and it just hit me, I should make a brownie and ice cream sandwich. So, I did. When you make these things, you really should make them early in the morning so they have time to freeze. I once made these in the afternoon and panicked because it was getting dark and I haven’t taken my photographs yet!

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Exciting and kind of depressing news is I’m going to be getting braces really soon! (I’m so happy I’ll finally have better teeth but depressing because there are certain foods I won’t be able to eat, so I may have to wait two years before I can have a crunchy pizza crust).

Because of this, I need to make as many great desserts and stuff as I can before I have them on. I don’t even know if I’d be allowed to eat something like this when I have the braces on. Ah, life is tragic, yet excellent and awesome! Haha!

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Vegan Chocolate Brownie Layered Ice Cream Sandwich

Brownie Layer
1/3 cup roasted walnuts and pecans
1/4 cup oven toasted old fashioned oats
2 tablespoons unsweetened almond milk
2 tablespoons roasted sliced almonds
1 teaspoon date paste
1 tablespoon ground flaxseed
1 tablespoon carob powder (if substituting with cacao, add more date paste)

Ice Cream Layer
2 frozen bananas

Topping
1/2 avocado
2 tablespoons carob powder (if substituting with cacao, add more date paste)
1 tablespoon coconut oil
1 teaspoon date paste (grind dates until it forms a thick paste)
1/2 teaspoon pure vanilla extract

Make in the following order: Brownie layer first, ice cream layer second and topping third.

To make the brownie layer: Blend all the ingredients from the brownie layer, including the walnuts, pecans, oats, almonds, almond milk, date paste, ground flaxseed and carob powder until it becomes sticky. Spoon it out and press it onto a mini cheesecake springform pan (those small pans with a belt you can buy at stores like Michaels).

Note: If you are substituting carob for cacao, add a little more date paste because cacao is slightly more bitter.

To make the ice cream layer: Be sure there are a few little crumbs from the previous layer. Also, you would have needed to freeze the bananas overnight. Add the two frozen bananas into the blender and blend until it’s smooth. Spoon it out and add it on top of the brownie layer. Be sure the mixture is evenly spread out. Put this into the freezer while you prepare the third layer (topping).

To make the Topping: Blend half an avocado with carob powder, coconut oil, date paste and vanilla extract. It may take a few tries because blending little bits of ingredients is always much harder. Be sure to mash it with a spoon to make it easier for your blender. Once this mixture is smooth, take the pan out of the freezer and spoon it on the very top and even it out.

Store it in the freezer for a couple of hours before eating.

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(Oh dear, nearly all finished!)

Vegan Chocolate Brownie Layered Ice Cream Sandwich
Serves: 2
 

Ingredients
Brownie Layer
  • ⅓ cup roasted walnuts and pecans
  • ¼ cup oven toasted old fashioned oats
  • 2 tablespoons unsweetened almond milk
  • 2 tablespoons roasted sliced almonds
  • 1 teaspoon date paste
  • 1 tablespoon ground flaxseed
  • 1 tablespoon carob powder (if substituting with cacao, add more date paste)
Ice Cream Layer
  • 2 frozen bananas
Topping
  • ½ avocado
  • 2 tablespoons carob powder (if substituting with cacao, add more date paste)
  • 1 tablespoon coconut oil
  • 1 teaspoon date paste (grind dates until it forms a thick paste)
  • ½ teaspoon pure vanilla extract

Instructions
  1. Make in the following order: Brownie layer first, ice cream layer second and topping third.
  2. To make the brownie layer: Blend all the ingredients from the brownie layer, including the walnuts, pecans, oats, almonds, almond milk, date paste, ground flaxseed and carob powder until it becomes sticky. Spoon it out and press it onto a mini cheesecake springform pan (those small pans with a belt you can buy at stores like Michaels).
  3. Note: If you are substituting carob for cacao, add a little more date paste because cacao is slightly more bitter.
  4. To make the ice cream layer: Be sure there are a few little crumbs from the previous layer. Also, you would have needed to freeze the bananas overnight. Add the two frozen bananas into the blender and blend until it’s smooth. Spoon it out and add it on top of the brownie layer. Be sure the mixture is evenly spread out. Put this into the freezer while you prepare the third layer (topping).
  5. To make the Topping: Blend half an avocado with carob powder, coconut oil, date paste and vanilla extract. It may take a few tries because blending little bits of ingredients is always much harder. Be sure to mash it with a spoon to make it easier for your blender. Once this mixture is smooth, take the pan out of the freezer and spoon it on the very top and even it out.
  6. Store it in the freezer for a couple of hours before eating.

 

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