Ultra-rich homemade vegan brownie and creamy raspberry ripple ice-cream sandwiched together to create the perfect Summer treat! These Vegan Brownie Ice-Cream Sandwiches are chewy, fudgy, sweet, cream and extremely delicious!
Recipe is sponsored by Natures Charm. Check out my Disclosure Policy for more details.
Vegan Brownie Ice-Cream Sandwiches
How could you possible go through summer without tucking into some tasty ice-cream? I don’t know about you, but I am always in the mood for ice-cream.
Raspberry ripple ice-cream has to be one of my all time favourites. I love the swirls of raspberry rippling through the creamy vanilla ice-cream. It’s definitely one of the best ice-cream flavours ever created in my personal opinion. But pair it with brownie and we have a whole other story!
What is raspberry ripple ice-cream?
Raspberry ripple is extremely nostalgic to me. It’s one of mine and my dad’s favourite ice-cream flavours. It takes me back to being a kid, on the beach, licking a raspberry ripple cone from the old ice-cream van’s. They were the best things about going to the beach! Who agrees with me?
Raspberry ripple is a popular flavour of ice-cream, particularly in the UK. It consists of raspberry syrup swirled into sweet vanilla ice cream. A simple combination but mind-blowingly good!
How to make raspberry compote?
To create the scrumptious raspberry ripple in the middle of these ice-cream sandwiches, I made a simple raspberry compote. Compote is my favourite to make as it’s just so easy. I love how the tart flavour of the raspberry compliments the rich chocolate flavour of the brownie.
To make the compote, place all the raspberry compote ingredients into a sauce pan on the hob, place over medium heat and begin to cook. Make sure to use a wooden spoon or heat proof spatula to keep the mixture moving, this will prevent it from sticking and burning. The cornflour in the mixture will help the compote thicken. Once it’s thickened, turn off the heat then transfer into a heat proof bowl or dish and allow it to cool down fully.
This compote is great as it can be made a day in advance, simple store it in a sealed container in the fridge, and give it a little stir before use. I often make compote when I have fruit going spare, it’s a delicious way to jazz up any dessert.
How to make vegan ice-cream?
This ice-cream recipe couldn’t be easier. You need 3 simple ingredients : Vegan double cream, vegan condensed milk and vanilla.
I used The Coconut Collaborative Double Cream, as it whips up perfectly and set’s really creamy. I also used Natures Charm Condensed Oat Milk. Natures Charm make THE best vegan condensed milk.. there I said it! They have two in their range – Vegan Condensed Oat Milk, and the classic Vegan Condensed Coconut Milk. Both are equally as amazing, but i decided to use the condensed oat milk in this recipe, as it gives a slight oaty flavour to the vanilla ice-cream (it makes it taste like oat milk).
How to assemble ice-cream sandwiches :
The thing I love most about ice-cream sandwiches is how easy they are to make and put together. Using my easy vegan brownie recipe and 2 ingredient ice-cream recipe, they come together relatively fast. You do need the time for the brownie and raspberry compote to cool down and the ice-cream sandwiches to freeze, but it’s worth the short wait.. trust me!
Make the brownie:
This is my fudgiest and tastiest brownie, which I had to use for this recipe. It comes together fast, and is spread thin in a lined 8 x 8″ loose base square tin. Bake the brownie until it is only just baked (you want it to be nice and chewy when you’re assembling the brownie ice cream sandwiches).
Make the raspberry compote:
This compote takes less than 5 minutes to make and is great for swirling into the ice-cream. I also love using it in bakes such as cupcakes, tarts and cakes. Add all the ingredients into a saucepan, heat on low and cook until it thickens. Make sure it doesn’t burn, then transfer into a dish to cool before use. As you’ll be adding it into ice-cream, it has to be cool before you use it!
Trim down the brownie:
If you’r brownie is slightly larger than the tin, use a large secreted knife to carefully trim the edges down to size. Any left over pieces can be stored in a sealed container for snacking – thats what I do, lol!
Assemble the brownie ice-cream sandwiches:
This step is so easy. cut the brownie in half then place one in the base of your lined loaf tin. Pour the ice-cream on top (leaving some room for the second brownie slice). Swirl in the raspberry compote then place the other brownie on top. Press down slightly.
Freeze the brownie ice-cream sandwiches:
The ice-cream sandwiches need to go in the freezer until set. Once set, remove from the freezer and slice into bars. Serve and enjoy!
Frequently asked questions:
Is this recipe gluten-free?
I am so excited to say, this recipe is completely gluten-free, yay! To make these sandwiches gluten-free, I used a gluten-free plain flour from Doves Farm along with a dash of xanthan gum.
I used the Doves Farm Gluten-free Plain Flour, this is one of my favourite gluten-free flour blends to use. To help bind the ingredients, and improve the texture of the brownie, I added in some xanthan gum. Xanthan gum is essential in gluten-free baking, it’s definitely worth having a tub to hand if you are gluten-free baking! The ice-cream is naturally gluten-free, as is the compote. Everyone you serve these too will be in disbelief that they’re gluten-free, trust me!
How long do these ice-cream sandwiches last in the freezer?
These ice-cream sandwiches are best on the day, or second day of making, but can be enjoyed up to a week after. Simply store them in an sealed container in the freezer.
Do I use frozen or fresh raspberries for the compote?
I prefer to use frozen fruit when making compote as I find the flavour to be deeper and the colour to be more vibrant, but fresh work just as well! Use the exact same method and it’ll be perfect!
What size tin to use to make the brownie and ice-cream sandwiches?
To make the brownie, I used a 8” square loose base tin. I made sure the square tin I made the brownie in was double the size of the loaf tin in which I would assemble the brownie ice-cream sandwiches in.
Looking for more fruity recipes? Check these out:
Gluten-free Vegan Strawberry Shortcake Cake
The BEST Vegan Gluten-free Lemon Cupcakes
How to make a Vegan Blueberry Cake
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Vegan Brownie Ice-Cream Sandwiches
- Total Time: Overnight
- Yield: 6-8 1x
- Diet: Vegan
Description
Vegan and Gluten-Free Brownie Ice-Cream Sandwiches, with raspberry ripple ice-cream and the fudgiest brownie!
Ingredients
Ingredients for the brownie
- 60g of cocoa powder
- 180g of gluten-free plain flour
- 170g of dairy-free dark chocolate
- 110g of dairy-free block butter*
- 120ml of aquafaba (chickpea brine)
- 280g of caster sugar
- 1 teaspoon of vanilla extract
Ingredients for the raspberry compote
- 100g of fresh / frozen raspberries
- 50g of caster sugar
- 1 teaspoon of corn starch / corn flour
- 1 teaspoon of lemon juice / water
Ingredients for the ice-cream
- 425g of dairy-free double cream
- 320g vegan condensed milk (I use Natures Charm Condensed Oat Milk)
Instructions
Method (brownie)
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
- Sift the cocoa powder and gluten-free flour together in a medium bowl.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
- Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5-8 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too.
- Add in the vanilla extract and whip on high speed to combine. The aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
- Once combined, sift in the flour and cocoa powder. Again, fold this in gently with a spatula until a rich and thick brownie batter forms.
- Pour the brownie batter into the lined tin and level off with an off-set spatula.
- Place the tin into the middle of the oven and bake for 30-35 minutes. Check the brownie at 30 minutes, as it don’t want to be overcooked. If it’s overcooked, the brownie can become hard / crispy.
- Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture. Store in a sealed container until ready to use.
Method (raspberry compote)
- Place the raspberries into a medium-sized saucepan and sprinkle over the sugar, cornflour / cornstarch and lemon juice / water.
- Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool before using. As it cools, it will thicken up even more and turn into a jellified sauce.
- Store in a sealed container in the fridge until you’re ready to use it. As the compote cools, it might go too thick to spread out neatly. If this happens, give it a vigorous whisk before use.
Method (ice-cream)
- Add the dairy-free cream into a mixing bowl along with the vegan condensed milk and whisk to combine. A stand mixer with balloon whisk attachment or hand whisk on a high speed works great. You can also whisk this by hand using a balloon whisk. Whisk until fully combined.
Assemble the ice-cream sandwiches
- Using the loaf tin as a template, trim the edges of the brownie, then cut down the middle to create two separate pieces. Make sure to test to see if they fit snug in the pan.
- Place the first slice of brownie into the base of the tin.
- Pour over the ice-cream into a neat layer, leaving some space to add on the second brownie slice.
- Press some fresh raspberries into the ice-cream.
- Transfer the compote into a piping bag, snip off the tip and swirl the raspberry compote over the ice-cream. Use a tooth pick or skewer to swirl it around to create the ‘ripple’ effect. Alternatively spoon it on and swirl around.
- Top with the second slice of brownie, pressing it down ever so slightly to stick.
- Cover the tin with foil and transfer to the freezer.
- Freeze for around 6 hours or for best results, overnight to overnight until the ice-cream is solidified.
- Remove from the tin using the parchment paper slings and transfer to a board.
- Cut into ice-cream sandwiches into slices using a sharp knife, wiping with kitchen paper between each slice to keep the slices clean.
- Store leftovers in an airtight container in the freezer.
Notes
To store: Store the the freezer in a sealed container. Best enjoyed within a week of making.
What dairy-free block butter to use? My favourite are Naturli Vegan Block and Flora Plant Based Butter Alternative.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Ice-cream
- Method: Baking
- Cuisine: American
Oh. My. God.
This recipe is so easy, granted you need to let the brownie cool and then allow the entire thing to freeze but its absolutely worth it.
I used 85% cocoa chocolate (vegan) as I didnt want it to be too sweet.
And I’ve never made ice cream before. So easy.
I accidentally squished my top layer brownie onto the ice cream layer which meant some ice cream leakage around the sides but still so yum.
Yes I did have this for breakfast on Sunday morning as I couldn’t wait any longer 🤭.