These little ice cream sandwiches are so cute and fun! The fudgy brownie bark “crusts” taste so indulgent, but the smooth, rich ice cream in the middle truly steals the show. It tastes incredible! (The salted caramel and triple chocolate flavors are my favorite!) Ice cream sandwiches will keep for at least 3 months if stored in zip-topped bag in the freezer with all of the air squeezed out of it. Just thaw on the counter for 5+ minutes before enjoying!
INGREDIENTS
- ½ cup (60g) white whole wheat flour or gluten-free* flour
- ½ cup (40g) unsweetened cocoa powder
- ⅛ tsp baking powder
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white (room temperature)
- ½ tsp vanilla extract
- 2 tbsp (30g) plain nonfat Greek yogurt
- ¼ cup (60mL) pure maple syrup
- 3 tbsp (45mL) nonfat milk
- 1 ½ cups (210g) ENLIGHTENED ice cream
INSTRUCTIONS
- Preheat the oven to 300°F, and line a baking sheet with a silicone baking mat (highly preferred!) or parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding in the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Spread the batter onto the prepared baking sheet in an even layer ⅛” thick. (An offset spatula really helps!) Bake at 300°F for 11-13 minutes. Cool completely to room temperature on the baking sheet, and let the brownie bark sit for at least 3 hours at room temperature.
- Using a small round cookie cutter (see Notes!), gently press down into the cooled brownie bark to cut out circles. Carefully remove the excess brownie bark.
- Remove the ice cream from the freezer, and let it thaw for at least 15 minutes. While the ice cream thaws, place the brownie bark circles in the freezer to make them firmer. Once the ice cream has thawed enough to scoop, use a small ice cream scoop to scoop up 1 ½ tablespoons of ice cream. Place onto the flat back side of one brownie bark circle, and gently press the flat back side of another brownie bark circle down on top to make a sandwich. Serve immediately -OR- place the ice cream sandwich in the freezer (to prevent the ice cream from melting!) while continuing to assemble the rest of your ice cream sandwiches with the remaining ingredients.
