Peanut Butter Brownie Ice Cream Sandwiches

Peanut Butter Brownie Ice Cream Sandwiches are made with dairy-free peanut butter banana ice cream that’s nestled between chewy layers of peanut butter brownie. These homemade ice cream sandwiches are the perfect treat to have stashed in your freezer all year long!

I’ve been meaning to share this peanut butter ice cream sandwich recipe for a while, but I wanted to get it just right. And after multiple recipe tests (and lots of tasting!), I’m happy to say that this recipe is everything I hoped it would be. The brownie layers are perfectly chewy (even right out of the freezer) and the dairy-free ice cream is super creamy, with just the right amount of peanut butter and banana to complement the chocolatey brownies.

Inspiration for these brownie ice cream sandwiches

Ever since I made this carrot cake ice cream sandwich recipe a few years ago, I’ve been eager to make a chocolate version. So today’s recipe is a bit of a mash up of two different chocolate recipes on the blog.

The sandwich layers are based on these almond butter brownies and the ice cream filling is inspired by this chocolate peanut butter nice cream cake.

But overall, this recipe is just inspired by my love for brownies!

These tahini brownies and raspberry brownies are other favourites. If you love fudgy brownies, I highly recommend you check these recipes out next!

Details on a few ingredients

Dark chocolate chips: To keep this recipe dairy-free, make sure you’re using dairy-free chocolate chips in the brownies and in the ice cream. If you don’t need it to be dairy-free, you can use any kind of dark chocolate chips you like.

Sugars: The recipe calls for a mix of cane sugar and coconut sugar as they’re less processed sweeteners, but the recipe works with granulated sugar and brown sugar too.

Peanut butter: I used natural smooth peanut butter in both the brownies and in the ice cream. While you can definitely add chunky to the ice cream, I would stick with smooth for the brownie batter. And if you’re not a peanut butter lover, you can use almond butter, or another type of nut butter. Just note it will change the taste of the brownies, and especially the ice cream.

Ice cream: The recipe includes a homemade banana ice cream (or nice cream), which is dairy-free and vegan. If you’re short on time, you can just make the brownie layers and use store-bought dairy-free ice cream as the filling.

How to make homemade brownie ice cream sandwiches

Make the brownie layers

• Step 1: Melt together the chocolate chips, oil and peanut butter.
• Step 2: Whisk in the sugars.
• Step 3: Whisk in the eggs, one at a time, and then the vanilla.
• Step 4: Stir together the flour, baking powder and salt. Gradually add the dry ingredients to the wet mixture and stir until well incorporated.

• Step 5: Spread the batter out into two 8-inch square pans (greased and lined with parchment paper).  You can also use pans with removable bottoms, which I did for one of the layers.
• Step 6: Bake for 9-11 minutes and let cool completely.

Make the dairy-free ice cream

• Step 7: Add the frozen banana slices, peanut butter and maple syrup to a food processor bowl.
• Step 8: Process on high until thick and creamy, stopping to scrape down the sides occasionally.
• Step 9: Stir in homemade chocolate peanut butter chunks (as described in the recipe notes) or chocolate chips. You can also skip this step altogether.

Assemble the ice cream sandwiches

• Step 10: Place one of the brownie layers in the bottom of an 8-inch square pan lined with parchment paper (or use a pan with a removable bottom).
• Step 11: Spread the ice cream evenly over the brownie layer.
• Step 12: Top with the other brownie layer, and press down slightly so it sticks to the ice cream. Place in the freezer for 5-6 hours, or until the ice cream is firm. Let it sit at room temperature for a few minutes before cutting into squares.

Frequently asked questions

Recipe tips and substitutions

• You’ll need a large capacity and powerful food processor or blender to make the banana ice cream. If you have a smaller capacity and/or less powerful food processor or blender, you can make the ice cream filling in two batches. Just keep the first batch in the freezer while you make the second.
• To ensure the brownie layers are soft and chewy, don’t over bake them. They will firm up as they cool.
• I like to add homemade chocolate peanut butter chunks to the ice cream as they have a rich and fudgy texture. If you’re pressed for time, you can leave them out, or just add some chocolate chips to the ice cream.
• To save time, you can also use store-bought dairy-free ice cream. I suggest about 5-6 cups of ice cream for this recipe, but you can go for more or less depending on how thick you want your sandwiches. Just let your ice cream soften slightly in the refrigerator before spreading it on the brownie layer.
• These sandwiches are thick, so if you prefer a thinner ice cream sandwich, you can leave out some of the banana ice cream or even cut the ice cream recipe in half.
• These ice cream sandwiches are also rich, so I usually cut them into smaller squares instead of in the longer shape of ice cream sandwiches. This also results in 16 sandwiches, which stretches the dessert a long way.

Recipe variations

• If you’re looking to change up the filling, this cherry chocolate chip nice cream is a special treat for summer. It’s smooth and creamy, with fresh cherries and dark chocolate chips.
• While I usually go for homemade dairy-free ice creams, if you can enjoy dairy, you’ll love this homemade s’mores ice cream as a filling between the brownie layers!
• As mentioned above, you can also go with store-bought ice creams. I’ve tested these sandwiches with cookies and cream ice cream (both dairy and dairy-free versions), as well as a peanut butter crunch ice cream. Straight up chocolate or vanilla would be awesome too.

If you make this recipe, I’d love to hear what you think in the comments below!

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Peanut Butter Brownie Ice Cream Sandwiches

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• Author: Leanne
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 7 hours
• Yield: 16 sandwiches
• Category: Dessert
• Method: Bake and Freeze
• Cuisine: American

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Description

Peanut Butter Brownie Ice Cream Sandwiches are made with dairy-free peanut butter banana ice cream that’s nestled between chewy layers of peanut butter brownie. These homemade ice cream sandwiches are the perfect treat to have stashed in your freezer all year long!

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Ingredients

For the brownie layers:

• 1/2 cup dairy-free dark chocolate chips
• 1/4 cup extra virgin olive oil
• 2 tablespoons natural smooth peanut butter
• 1/2 cup cane sugar
• 1/4 cup coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup whole wheat flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt

For the ice cream filling:

• 4 cups sliced banana, frozen (about 6 small bananas)
• 1/3 cup natural smooth peanut butter
• 2 tablespoons maple syrup
• Optional add in: homemade chocolate peanut butter chunks (see notes) or 1/2 cup dairy-free dark chocolate chips

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Instructions

Prepare the brownie layers:

1. Pre-heat oven to 350F. Spray two 8-inch square pans with non-stick cooking spray and line with parchment paper (or use pans with removable bottoms).
2. In a large microwave-safe bowl, add the chocolate chips, oil and peanut butter. Microwave on two 20-second intervals, stirring after each one until smooth and runny.
3. Add in the sugars and whisk until combined.
4. Whisk in the eggs, one at a time, and then whisk in the vanilla.
5. In a small bowl, stir together the flour, baking powder and salt.
6. Gradually add the dry ingredients to the wet mixture and stir until well incorporated.
7. Pour into the prepared pans. The batter will be thick so use a spoon to spread it out into a thin layer.
8. Bake for 9-11 minutes, or until a toothpick inserted in the middle comes out clean. Do not over bake. The brownies will firm up as they cool. Let them cool completely before adding the ice cream.

Prepare the ice cream filling:

1. Add the frozen banana slices, peanut butter and maple syrup to a food processor bowl, and process on high until creamy. You’ll need to stop and scrape down the sides a few times.
2. Stir in the chocolate peanut butter chunks or chocolate chips. (Skip this step is you’re not adding them to the ice cream).

Assemble the ice cream sandwiches:

1. Place one of the brownie layers in the bottom of an 8-inch square pan lined with overhanging parchment paper (or with a removable bottom). Spread the ice cream evenly over this layer. Top with the other brownie layer and press down gently so it sticks to the ice cream. Place in the freezer for 5-6 hours, or until the ice cream is firm.
2. Remove from freezer and let sit at room temperature for a few minutes. Use the parchment paper to lift the sandwiches out of the pan and cut into 16 squares. Place the sandwiches in an airtight container and store in the freezer.

 

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Notes

1. To make the chocolate peanut butter chunks, line a small bowl or dish (roughly 4-inches in diameter) with parchment paper. Add 1/2 cup of dairy-free dark chocolate chips and 1/4 cup of natural peanut butter to a microwave safe bowl, and microwave for two 30-second intervals, stirring well after each interval. Pour into the prepared dish and place in the freezer for an hour to set. Once set, chop into chunks.
2. If you don’t have two 8-inch square pans, just bake your brownie layers one at a time. You can also try using two 9-inch round cake pans. Keep in mind that whatever pan you use, it should be high enough for the assembled sandwiches.
3. You’ll need a large capacity and powerful food processor or blender to make the banana ice cream filling. If you have a smaller capacity and/or less powerful food processor or blender, you can make the ice cream filling in two batches. Just keep the first batch in the freezer while you make the second.
4. Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.