No Bake Brownie Ice Cream Sandwiches with Caramel

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Ice cream, chillin', chillin'. Ice cream, chillin'

Blackpinks’, feat Selena Gomez, gong “ice Cream” is on repeat this summer, I’m eating delicious Brownie Ice Cream Sandwiches with Caramel and life is good. I wa inspired by some Magnum ice creams I ate a few months ago. These ice creams are so delicious and I just felt… I have to make this. I have chosen to do my own version though, which is a version that is no bake, vegan, gluten free AND having no added sugar. Too good to be true? Well, check out the photos and decide for yourself!

Even if the recipe list might look long the recipe is actually rather simple to make. I recommend you to try it out, and know that you can also fill these brownie ice cream sandwiches with optional ice cream - even bought one - which makes the job even more simple!

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THIS RECIPE IS:

  • No Bake

  • Vegan

  • Gluten Free

  • Crunchy and soft and creamy

  • Balance between sweet and salty

  • Super delicious

  • Chocolate, brownie, caramel and banana vanilla


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No Bake Brownie Ice Cream Sandwiches with Caramel

INGREDIENTS:

Brownie:

10 soft pitted dates

0.5 dl (20 g) glutenfree or ordinary oats

2 tbsp peanut butter or other nut butter

1.5 tbsp cocoa powder

a big pinch of real vanilla powder or 0.5 tsp vanilla extract

a big pinch of salt

Ice Cream: *

approx 300 g of frozen banana bites/ chunks

a pinch of real vanilla powder or 0.5 tsp vanilla essence

A little bit of plantbased milk

Salted Caramel:

3 tbsp agave syrup (or other liquid sweetener of choice)

2.5 tbsp optional nut butter

a pinch of real vanilla powder

Chocolate coating:

approx 200 g of optional % chocolate, but I recommend dark

HOW TO MAKE:

  • In a food processor, start by adding all of the ingredients for the brownie. Mix thoroughly, stop and scrape down the sides now and then if the processor gets stuck. Possibly add a small splash of water.

  • Line a small pan, approx 25x11 cm (a loaf pan works great), and press out the mixture into pan into an approx 0.5 cm thick brownie crust.

  • Place in the freezer for at least 10’ or while making the ice cream.

  • In a powerful blender mix the bananas with a little bit of plantbased milk and vanilla until completely creamy. It takes approx 2-3 minutes to do this but you might need to scrape down the ice cream on the sides now and then.

  • Meanwhile, combine the ingredients for the caramel sauce until completely creamy.

  • Spread out a 1 cm layer of the ice cream over the brownie. Drizzle over the caramel and swirl it around..

  • Let set in the freezer for 5 hours or preferably over night.

  • Cut into bars and dip the whole bar into melted chocolate. It’s a bit messy, and if you prefer just spreading a layer of melted chocolate over the ice cream, then that is totally ok too.

NOTE: *

  • You can use ice cream of choice for this recipe. I have used a banana based nice cream but you can use pretty much any ice cream you want - bought or homemade doesn’t matter.


Don’t forget to tag #100kitchenstories and @100kitchenstories on Instagram if you remake any of my recipes.

I’d love to see your recreations!


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