Raw Vegan Brownie Strawberry Ice Cream Sandwiches

The perfect addition to any hot summer day!

These are honestly so easy to make, require little prep work & a blender! They can easily be stored in the freezer & removed 10-15 minutes before you want to enjoy them as well!

I am not going to waste any time so let’s get into the recipe! Make sure to come tag me over on Instagram with all of your re-creations & share this post on Pinterest & Facebook so your friends & family can make a healthier version of this classic summer favourite!

Print Recipe

Raw Vegan Brownie Strawberry Ice Cream Sandwiches

The perfect addition to any hot summer day! Made with minimal ingredients & easy to whip up!

Prep Time

30 Minutes

Servings

Ice Cream Sandwiches

Ingredients

Brownie Layer

• 3 tbsp Cashew butter Or nut/seed butter of choice
• 1 tbsp Maple Syrup Or sub monk fruit for a lower carb/sugar option
• 1 tbsp coconut butter, melted Aka coconut manna
• 3 tbsp dark chocolate chips, melted I used Lily's Stevia sweetened dark chocolate chips. Enjoy Life is a good vegan brand.
• 3 tbsp Cacao powder Or unsweetened cocoa powder
• 4 tbsp Almond flour
• 1/4 tsp Vanilla extract

Strawberry Ice Cream Layer

• 2 bananas, frozen Or sub 1 can of chilled coconut milk for a lower sugar option
• 1 + 1/2 cup strawberries, frozen
• 1-2 tbsp Maple Syrup Or monk fruit for lower sugar

Prep Time 30 Minutes Servings Ice Cream Sandwiches Ingredients Brownie Layer 3 tbsp Cashew butter Or nut/seed butter of choice 1 tbsp Maple Syrup Or sub monk fruit for a lower carb/sugar option 1 tbsp coconut butter, melted Aka coconut manna 3 tbsp dark chocolate chips, melted I used Lily's Stevia sweetened dark chocolate chips. Enjoy Life is a good vegan brand. 3 tbsp Cacao powder Or unsweetened cocoa powder 4 tbsp Almond flour 1/4 tsp Vanilla extract Strawberry Ice Cream Layer 2 bananas, frozen Or sub 1 can of chilled coconut milk for a lower sugar option 1 + 1/2 cup strawberries, frozen 1-2 tbsp Maple Syrup Or monk fruit for lower sugar

Instructions

1. In a small bowl add all of the ingredients together for the brownie layer & mix until well combined. Set aside
2. Line a muffin pan with liners. I used a jumbo muffin pan but if you use a regular-sized muffin pan you should be able to get about 5-6 sandwiches (with some of the ice cream layer leftover, depending on how thick you want your sandwiches).
3. Roll out 10-12 little balls of brownie batter & flatten them out. Place 5-6 on the bottom of your lined muffin pan & place in the fridge while you make the ice cream layer. Set the other balls in the fridge as well.
4. In a blender add the ingredients for the ice cream layer & blend until smooth. If you use the canned coconut you will not need to blend as long.
5. Remove the prepared brownie layer & top the ice cream layer over them. Place another flattened layer of the brownie on top & place in the freezer for 15-30 minutes to slightly firm up.
6. Remove from the freezer & enjoy! These can be stored in the freezer but need to be removed 15-30 minutes before you want to enjoy them so they have some time to soften up.
7. Note: I do find these are best enjoyed after being made & chilled for 15-30 minutes as I found them to have the best texture this ay but again they can be saved for later but will need some time to soften to be enjoyed!
8. Note II: These may get messy so keep a napkin close!