close up brownie sandwich
July 30, 2020

Espresso Chip Brownie Ice Cream Sandwich

By Ange's Table

Hello there.  How are you doing on this fine morning?  

The summer is in full swing around here.  I am sure its hot as Hades where you are too, unless you’re in the Arctic.  Although I read recently that is has been in the 90’s in Siberia.  Hmm.

One thing that has been missing this summer is the Ice Cream Man.  Have there been ice cream trucks by you?  Even though I could not get any treat from the ice cream truck, it is still a sign of the summer, no?

One item from the ice cream truck that I do miss from my childhood is an ice cream sandwich.  Yummy chocolate with vanilla in the middle.  So of course I had to come up with my own.  And not any chocolate sandwich, we have Espresso Chip Brownies.  So. Darn. Good.

sift cocoa powder for brownie ice cream sandwich
Mix dry in a large bowl, sifting the cocoa powder.
mixing wet for brownie ice cream sandwich
Mix the wet in a separate bowl
pour wet over dry brownie ice cream sandwich
Pour the egg mixture over the dry
all mixed brownie ice cream sandwich
Mix well, it will be a thick batter
spread evenly brownie ice cream sandwich
Use your spatula to spread it out evenly
brownie ice cream sandwich ready for oven
All ready for the oven
let ice cream come to room temp brownie ice cream sandwich
Now is a good time to take out the ice cream to soften
cut brownie in half ice cream brownie sandwich
Cut the brownie in half
cover with plastic wrap brownie ice cream sandwich
Use a large enough piece of plastic wrap
flip into pan to peal off parchment brownie ice cream sandwich
Peel off the parchment
scoop ice cream on half brownie ice cream sandwich
Scoop out the ice cream on one half of the brownie
put top on brownie ice cream sandwich
Fold the second half over to create one large ice cream sandwich
close up brownie sandwich
Espresso Chip Brownie Ice Cream Sandwiches are so much better than anything that Ice Cream Man had!

Espresso Chip Brownie Ice Cream Sandwich

  • 1 cup cocoa powder
  • 1 cup oat flour
  • 1 3/4 coconut sugar
  • 1/2 tsp salt
  • 2 Tbsp instant espresso granules
  • 3 large eggs
  • 1/2 cup shortening, melted
  • 1 Tbsp vanilla
  • 1/4 cup oat milk
  • 1 cup mini chocolate chips

Preheat the oven to 350’F.  Line a 9×13 baking sheet with parchment or silpat.  Set aside.

Mix the dry ingredients in a large bowl.  Set aside.

In a medium bowl, add in cooled melted shortening.  Mix in eggs, vanilla and oat milk.  Pour over dry ingredients.

Fold well, the mixture will be thick.  Spread in an even layer in the prepared pan.  

Bake 20-25 minutes, rotating half way through.  Cool completely.

Using the parchment, slide the brownie out of the pan.  Use a sharp knife to cut down the center.

Using plastic wrap, or foil, cover the now cut brownie.  Place the baking pan on top, and carefully flip over.  Peel the parchment off the brownie.

Scoop the softened ice cream on one side of the brownie.  Smooth it out. 

Fold the second half over the ice cream and push down gently.  

Wrap tightly in plastic, move to the freezer.  Once the ice cream has refrozen, cut into desired portions. 


We used @CoconutBliss Vanilla Bean ice cream in our Espresso Chip Brownie Ice Cream Sandwich.  What flavor will you use?

Leave a comment below or tag us on Instagram @Anges_Table to show us how your ice cream sandwich came out.