Name: Gluten Free Brownie Ice Cream Sandwiches
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 12 large ice cream sandwiches
Cuisine: American
Ingredients: 0.67 cup brown sugar; 1 cup granulated sugar; 0.5 cup chocolate; 0.75 cup unsalted butter; 3 eggs; 1.5 teaspoons vanilla extract; 1 cup gluten-free flour; 1 cup Dutch-processed cocoa powder; 1 tsp salt; 3 pints ice cream

Gluten Free Brownie Ice Cream Sandwiches

Gluten Free Brownie Ice Cream Sandwiches cover

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Gluten Free Brownie Ice Cream Sandwiches

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Ingredients

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Instructions

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Instructions

Preheat the oven to 350 degrees F and line a 9x9 inch square pan with parchment paper.

In a large bowl, add the brown sugar, granulated sugar, chocolate, and butter. Heat the mixture in the microwave in 20 second increments until everything is fully melted. Whisk the mixture until smooth.

Add the eggs and vanilla to the butter, sugar, chocolate mixture, and whisk until fully combined.

Next, fold in the flour, cocoa powder, and salt until just combined.

Spread the batter into the prepared square pan and bake for 33-36 minutes.

Allow to cool completely in the pan before removing and cutting.*

Once cool, cut the brownies into two layers.

Line the same square pan with fresh parchment paper and place the first brownie layer in it.

Using a 3 tablespoon ice cream/cookie scoop, add the ice cream to the first brownie layer. If alternating between flavors, rinse the scoop before switching flavors.

Once there is an even layer of ice cream, use an offset spatula or spoon to gently spread out the ice cream and fill in the gaps, careful to not muddle the flavors too much.

Place the second brownie layer on top (it's okay if it breaks apart, just proves how fudgy it is!).

Freeze for at least two hours before cutting and serving.

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Tips & Tricks (5)

Dutch-Processed Cocoa Blooming 🍫
Bloom your Dutch-processed cocoa powder in hot melted butter for 30 seconds before mixing with other ingredients to intensify chocolate flavor and create a richer, more complex taste in your brownies.
Gluten-Free Flour Hydration Balance ⚖️
Since gluten-free flours absorb moisture differently, add an extra tablespoon of liquid (water or melted butter) to prevent dry, crumbly brownies while maintaining the fudgy texture perfect for ice cream sandwiches.
Strategic Brownie Cooling & Cutting 🧊
Cool brownies completely at room temperature, then refrigerate for at least 2 hours before slicing—cold brownies cut cleaner lines and won't crumble when sandwiching with ice cream.
Ice Cream Tempering Technique 🌡️
Remove ice cream from freezer 5-10 minutes before assembly to soften slightly, making it easier to spread evenly on brownies without cracking them, then refreeze the sandwiches for 2 hours for optimal texture.
Brown Sugar Moisture Retention 💧
Use the full amount of brown sugar as specified—its hygroscopic properties keep gluten-free brownies moist and chewy, preventing the dryness common in gluten-free baked goods.