Imagine biting into a rich, chocolatey brownie that's not just a dessert, but a full sensory experience. Our Raspberry Brownie Ice Cream Sandwiches are about to revolutionize your sweet tooth adventure! These vegan delights combine the intense depth of cacao, the creamy smoothness of plant-based ice cream, and the bright, tangy burst of fresh raspberries—all wrapped into one irresistible treat that looks like it came straight from a gourmet bakery. Whether you're a dedicated vegan or just someone who loves mind-blowing desserts, these ice cream sandwiches are guaranteed to make your taste buds dance with pure joy.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 sandwiches
Ingredients
- 1 cup almond flour
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 cup raspberries
- 2 cups vegan ice cream
Instructions
- Preheat the oven to 350°F (175°C) and line a square baking pan (8x8 inches) with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine almond flour and cacao powder, whisking thoroughly to remove any lumps and ensure even distribution of ingredients.
- Melt coconut oil in a small saucepan over low heat, then add maple syrup and stir until well combined and smooth.
- Pour the liquid mixture into the dry ingredients and mix until a consistent, rich brownie batter forms. The texture should be thick and slightly glossy.
- Transfer the batter into the prepared baking pan, spreading it evenly with a spatula and smoothing the top for uniform thickness.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let the brownie base cool completely at room temperature, then refrigerate for 30 minutes to firm up.
- While the brownie base cools, gently mash fresh raspberries in a small bowl to create a light compote.
- Once the brownie base is chilled, remove from pan and cut into 16 equal rectangular pieces.
- Let vegan ice cream soften slightly at room temperature for easier spreading.
- Spread a layer of mashed raspberries on half of the brownie pieces, then top each with a generous scoop of vegan ice cream.
- Place the remaining brownie pieces on top of the ice cream to create sandwiches, pressing gently to secure.
- Wrap each ice cream sandwich individually in parchment paper and freeze for at least 2 hours to set.
- Before serving, let the sandwiches sit at room temperature for 2-3 minutes to soften slightly for easier eating.
Tips
- Use high-quality cacao powder for the most intense chocolate flavor
- Ensure your coconut oil is fully melted and combined for a smooth brownie base
- Let the brownie base cool completely to prevent melting the ice cream
- Use fresh, ripe raspberries for the most vibrant compote
- Soften the vegan ice cream just enough to spread easily without becoming too runny
- Wrap individual sandwiches tightly in parchment paper to maintain shape and prevent freezer burn
- For a professional touch, you can roll the edges of the sandwiches in chopped nuts or chocolate chips before freezing
- Make sure to let the sandwiches sit at room temperature for a few minutes before serving to achieve the perfect texture
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 0mg
