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Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
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For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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vegan, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · July 31, 2020

Roasted Strawberry Brownie Ice Cream Sandwiches

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Homemade brownie ice cream sandwiches stuffed with easy dairy-free vanilla ice cream and a roasted strawberry swirl. Summery-sweet, vegan, and gluten-free!

Roasted Strawberry Brownie Ice Cream Sandwiches
SPONSORED BY HU

All of my summer loves have been condensed into one red, white, and chocolate cube of frozen fruit-filled summer sandwich-ness, and I just wish I could send a dozen straight to your freezer with a jar of sunshine and a beach weekend on the side. If you cannot tell already, these Roasted Strawberry Brownie Ice Cream Sandwiches got me in a good summer mood.

I am ice cream’s biggest fan in any form – cone, bowl, all out sundae, pint at 11pm. But if you want homemade dairy-free ice cream that doesn’t call for churning, that doesn’t require utensils, that already has toppings frozen right in, the ice cream sammie is your best friend. Perfect for grabbing from the freezer and taking back out to your poolside spot too.

Roasted Strawberries
Roasted Strawberry Brownie Ice Cream Sandwiches
Roasted Strawberry Brownie Ice Cream Sandwiches

The Brownie

How do you make the most decadent dark chocolate brownie “bread” that is both vegan and paleo, thin with a crackly top, ridiculously hard to resist just eating warm from the oven? Let me tell you:

  1. Melt the best dark chocolate chips, Hu Gems, in a double boiler or in the microwave. Snack on extra Gems while you wait because patience is hard.
  2. Stir in coconut sugar, vanilla, and salt to make a grainy (I mean that in a good way of course) chocolate mixture.
  3. Combine with dry ingredients, plus a quarter cup warmed almond milk.
  4. Steal necessary finger-full of batter…quality control.
  5. Bake into a thin crispy-edged brownie square.
  6. Cut into two thin crispy-edged brownie rectangles, but not until they are completely cooled down because hot brownie = fragile brownie.

You will realize once you get into the brownie making portion of this ice cream sandwich process that the amount of melted chocolate in this recipe is NOT small. That is what makes them super rich and stick-to-your-fingers fudgy, reminiscent of your happiest boxed ice cream sandwich eating memories.

Roasted Strawberry Brownie Ice Cream Sandwiches

The Roasted Strawberries

Now this portion of the recipe can absolutely be isolated as a delicious way to use up an abundance of strawberries (even ones that are getting close to too ripe!) It’s super simple to do and a delicious topping for ice cream or cheesecake or oatmeal or anything that needs some juicy tender baked berries on top. You can also use other berries, whatever you love/have.

They take about the same time as the brownies do to bake, so prep them first and bake everything at once. Just make sure you cool completely before stirring into your ice cream base.

Roasted Strawberry Brownie Ice Cream Sandwiches

The Dairy-Free Vanilla Ice Cream

Okay I realize this recipe has quite a few steps already, so I kept this layer as easy as dump-and-blend possible. But of course it’s still like crazy creamy and just sweet enough and vanilla-y too. You will need:

  • Raw cashews, soaked overnight (or use boiling water and soak for 30 minutes if you forgot) and drained
  • Full fat coconut milk
  • Maple syrup, not a lot the brownie and berries are already sweet enough
  • Vanilla (I used extract, but with real deal vanilla bean…can you imagine?!)
Roasted Strawberry Brownie Ice Cream Sandwiches

More Brownie Options

This brownie recipe is perfectly engineered to be ideal for ice cream sandwich making, but I have plenty of brownie recipes to choose from that you could use here:

  • Brownie Cups (date-sweetened and flourless)
  • Vegan Cosmic Brownies
  • Easy Vegan Fudge Brownies (oat flour)
Roasted Strawberry Brownie Ice Cream Sandwiches
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Roasted Strawberry Brownie Ice Cream Sandwiches

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 10 sandwiches 1x
  • Category: ice cream
  • Method: freezing
  • Cuisine: american
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Description

Homemade brownie ice cream sandwiches stuffed with easy dairy-free vanilla ice cream and a roasted strawberry swirl. Summery-sweet, vegan, and gluten-free!


Ingredients

Scale

Brownie

  • 150g Hu Gems
  • 1/2 cup (80g) coconut sugar
  • 2 tbsp (10g) cocoa powder
  • 1/2 tsp vanilla extract 
  • 1/4 tsp salt
  • 1/3 cup (40g) almond flour
  • 2 tbsp tapioca flour
  • 1/2 tsp baking soda
  • 1/4 cup (60g) non-dairy milk, warmed

Ice Cream

  • 1 cup (120g) raw cashews, soaked at least 8 hours
  • 3/4 cup (180g) full-fat coconut milk
  • 1/4 cup (80g) maple syrup
  • 1/2 tsp vanilla extract

Roasted Strawberries

  • 1 pound strawberries, sliced stems removed
  • 2 tbsp coconut sugar

Instructions

  1. Preheat the oven to 350ºF.
  2. Melt the Hu Gems.
  3. Stir in coconut sugar, cocoa powder, vanilla, and salt.
  4. In a separate bowl, whisk together the almond flour, tapioca flour, and baking soda.
  5. Add the melted chocolate mixture along with the warmed milk to the dry ingredients. Mix to form a thick but pourable batter.
  6. Transfer to a square baking dish lined with parchment paper. Bake for 20-25 minutes at 350ºF.
  7. Arrange your sliced strawberries on a baking sheet.
  8. Sprinkle with coconut sugar and toss to coat.
  9. Roast for about 30 minutes at 350ºF until soft and very juicy.
  10. While all that is baking, blend the soaked and drained cashews with coconut milk, maple syrup, and vanilla until very smooth.
  11. Transfer to a bowl and place in the freezer to thicken, stirring every 10-15 minutes or so.
  12. Remove brownies from the pan (they should be very thin), and allow them to cool completely before slicing into two halves.
  13. Add roasted strawberries into the ice cream mixture (don’t add too much of the juice, it will make the ice cream icy).
  14. One the brownies are cool, line a loaf pan with plastic wrap and place one half of the brownie in the bottom. Top with swirly strawberry ice cream (it should be pretty thick, too watery and the top brownie will sink in) and the other brownie half.
  15. Freeze overnight, then slice and enjoy!


Nutrition

  • Serving Size: 1 sandwich
  • Calories: 300
  • Sugar: 23g
  • Sodium: 139mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 4g

Keywords: gluten free, paleo, dairy free, summer, ice cream, berries, vanilla, chocolate

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In: vegan, brownies & bars, chocolate, gluten-free, paleo, oil-free, sweet · Tagged: berries, chocolate, dessert, gluten free, ice cream, summer, vanilla, healthy, paleo, desserts, dairy free

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Comments

  1. Leanne says

    August 1, 2020 at 10:33 am

    Love the new blog!

    Any sub for the almond flour?

    Reply
    • Natalie says

      August 1, 2020 at 9:22 pm

      You could try it with oat flour or all purpose, I’d recommend a bit less like 1/4 cup!

      Reply
  2. Amy says

    August 3, 2020 at 12:45 pm

    I am allergic to cashews. Is there any substitute that can be used to make the vanilla dairy free Icecream?

    Reply
    • Natalie says

      August 3, 2020 at 1:56 pm

      Macadamia nuts would work if you soak them well! They are a little harder to blend but the closest “creamy” nut to cashews 🙂

      Reply
  3. James says

    August 23, 2020 at 7:22 am

    Thanks for the info.

    Reply
  4. Sophie says

    October 9, 2020 at 9:39 am

    Hi! Omg these look amazing! 🤤 Any subs for the tapioca flour?

    Reply
    • Natalie says

      October 9, 2020 at 10:27 am

      Arrowroot or cornstarch will work too!

      Reply
      • Sophie says

        October 10, 2020 at 9:02 am

        Okay. Thank you!

        Reply

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  1. 48 Homemade Ice Cream Sandwich Recipes For Every Occasion! says:
    July 8, 2021 at 5:25 pm

    […] | Crumb Blog 7. Gluten Free Brownie Ice Cream Sandwiches | Gluten Free on a Shoestring 8. Roasted Strawberry Brownie Ice Cream Sandwiches | Feasting on Fruit 9. Sheet Pan Brownie Ice Cream Sandwiches | Cooking with Karli 10. Peanut […]

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