Vegan and Gluten-Free Brownie Ice-Cream Sandwiches, with raspberry ripple ice-cream and the fudgiest brownie!
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)
- 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.
- 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.
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
Keywords: brownie ice-cream sandwiches, ice-cream sandwiches, raspberry ripple, vegan brownie ice-cream sandwiches