Fudgy Brownie Ice Cream Sandwiches - Planet Oat

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Yields

Directions

Preheat oven to 350°F. Line an 8x8” pan with parchment, leaving overhang for easy lifting. Melt avocado oil and chocolate in the microwave or a double boiler until smooth. Let cool while preparing the batter.
In a large bowl, mix together the almond flour, cocoa powder, baking powder, salt, and 1 cup of coconut sugar. Add the eggs and vanilla extract and beat until smooth
Stir in the melted avocado oil and chocolate until smooth. Pour half the batter into the pan, tapping to spread evenly. Use a lightly oiled spoon to press the thick batter to the edges.
Top the first brownie layer with parchment, then pour the remaining batter over it to form two thin layers. Cover with another parchment sheet, pressing gently to keep the brownies flat for perfect sandwich halves.
Pop the whole pan into the oven and bake for 20 minutes, until set. Remove from oven and let cool for at least 15 minutes before removing the top piece of parchment, and separating the two brownie layers
Leave the bottom brownie layer in the pan for ease of handling. Let brownie cool completely (I put it in the fridge or freezer to speed up the process)
Let ice cream soften 5–10 min, then spread over the first brownie layer, pressing to the edges. Add the second brownie layer on top, press gently, and freeze at least 8 hours.
Cut into squares (trim edges if you want a more precise look), and enjoy! Store in the freezer until ready to eat