This brownie ice cream sandwich features no bake, gluten free vegan brownies that serve as the thick, chocolatey sandwich around melty ice cream.
- In the bowl of a food processor, process the walnuts, cocoa powder, and 2 pinches kosher salt.
- Remove the pits from the medjool dates. Turn on the processor and add each date to the bowl, stopping when rough crumbles form.
- Line a baking sheet with wax paper. Pour out the crumbles onto the wax paper and press them together into a thin layer, about 1/4-inch thick. Cut into 8 circles with a circular biscuit cutter, about 2 1/2 inches in diameter. Use the “scraps” after cutting a few circles and press them together again to form all 8 circles. Place the baking sheet in the freezer and freeze for 30 minutes until firm.
- Remove the baking sheet from the freezer and spread vanilla ice cream onto 4 cookies, using your fingers or a spoon to shape it. Top with the remaining cookies and freeze again until ready to enjoy.
Medjool dates are a type of date that is exceptionally large and sweet; it is preferable to use Medjool in this recipe instead of substituting another type of date. They are available in bulk or prepackaged in major grocery stores, and are also available for sale online.
- Category: Dessert
- Method: Frozen
- Cuisine: American
Keywords: Brownie Ice Cream Sandwich, Vegan Dessert, Gluten Free Dessert, No Bake Brownies, Vegan Brownies, Raw Brownies, Ice Cream Sandwich