Description
A plant-based take on the classic brownie ice cream sandwich, these chocolate brownie mint sandwiches offer rich cocoa flavor with a refreshing minty center—no dairy needed. Perfect for gatherings, gifting, or personal indulgence.
Ingredients
1 cup almond flour
1/2 cup cocoa powder
1/3 cup coconut oil (melted)
2 flax “eggs”
1 tsp vanilla bean
Dairy-free mint chocolate chip ice cream
Instructions
1. Preheat oven to 350°F and line an 8×8 pan with parchment paper.
2. Mix flax meal with water to create flax eggs; let sit 10 minutes.
3. Combine almond flour, cocoa powder, baking powder, and salt.
4. Mix melted coconut oil, maple syrup, vanilla, and flax eggs.
5. Combine wet and dry ingredients until smooth.
6. Spread batter into pan and bake for 28 minutes.
7. Cool completely, then slice into squares.
8. Scoop ice cream between brownie squares.
9. Freeze assembled sandwiches for 25 minutes.
Notes
For a keto version, use erythritol instead of maple syrup.
Store sandwiches wrapped in parchment and foil for up to 2 weeks.
Let sit 5 minutes at room temp before serving.
Try variations like espresso powder or crushed strawberries.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking & Freezing
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 14g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: chocolate mint, brownie sandwich, vegan dessert