Tahini Brownie Ice Cream Sandwiches (gluten-free)

Tahini brownie ice cream sandwiches are the dessert of the summer. Fudgey and chocolatey brownies are topped with silky smooth and creamy Soom tahini. The delicious brownies are sandwiched between one perfect layer of smooth, creamy, tahini ice cream. What could be better than homemade ice cream sandwiches?

You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.

I don't know anyone who doesn't love an ice cream sandwich. These brownie ice cream sandwiches are so versatile. You can easily replace the ice cream with a non-dairy alternative or add in nuts or dried fruit to give the homemade ice cream sandwiches an extra boost.

If you're looking for other chocolate recipes, you must try my deep dish chocolate chip cookie and my easy chocolate-dipped watermelon bites.

The Ingredients Needed For Tahini Brownie Ice Cream Sandwiches

• Unsalted Butter: melted and cooled. Always unsalted!!
• Gluten-Free Flour: I use King Arthur's Gluten-Free Flour for this brownie recipe.
• Granulated Sugar: Any granulated sugar works here.
• Unsweetened Cocoa Powder: I use Ghiradelli or Valrhona.
• Salt: I always use Redmond's Real Salt.
• Eggs: organic or regular will work here. Two eggs plus one egg yolk for extra fat. Save the egg white and make a meringue or an egg white omelet.
• Tahini: I use Soom tahini for this recipe. You can use my code GLUTENLESSSF10 and click HERE for 10% off your order. They have both vanilla and plain tahini. I use both. Any tahini will work here. Or, omit it completely if you don't have it.
• Sweetened Condensed Milk: any brand will work. I use a store brand.
• Heavy Whipping Cream: so important for this recipe! Any brand will work.

See recipe card for quantities.

How to Make Brownie Ice Cream Sandwiches

How to Make the Brownies

Preheat the oven to 325 degrees and line an 8x8 brownie pan with parchment paper. Set aside.

Combine the melted butter, unsweetened cocoa powder, and granulated sugar together. Whisk until combined. The mixture may become grainy and tough to hand stir. You can also use an electric mixer that will make it easier.

Add the eggs and extra egg yolk. Whisk until the egg is completely combined.

Add gluten-free flour and fine sea salt. Use a spatula to fold the flour and salt in completely.

Pour the mixture into the prepared brownie pan and use your fingers to spread it evenly.

Top with the plain tahini. You may use a toothpick or knife to swirl the tahini around or leave it as a single layer on top.

Bake in the oven for 25 minutes.

How to Make the Ice Cream

In a large bowl, whip the heavy whipping cream using an electric mixer. Whip until soft peaks form.

Fold in the sweetened condensed milk and tahini using a spatula.

Place in the refrigerator until the brownies are cool.

How to Assemble Brownie Ice Cream Sandwiches

Line a loaf pan with parchment paper and set aside.

Once the brownies are cool, remove them from the brownie pan. Use a ruler to measure exactly half of the brownie sheet. It should be between 3.5 and 4 inches. 

Use a knife to slice directly in half of the brownie sheet. Flip one half of the brownie sheet over and place tahini side down into the loaf pan.

Top the brownie layer with the whipped cream mixture.

Place the other half of the brownie sheet on top of the ice cream layer. Make sure to place the tahini side up. Don’t worry if the brownie sinks into the whipped cream.

Cover the loaf pan with plastic wrap and let set in the freezer for at least 12 hours.

Remove the loaf pan, let warm up for 5 minutes, and use the parchment paper to lift the sandwiches out of the pan.

Use a knife to slice 1-inch slices. It’s very similar to how you would slice a loaf cake.

Store the slices in an airtight container in the freezer in layers separated by parchment paper.

Hint: Use a warm knife (I warm mine under some hot water and dry) to slice 1-inch slices. It’s very similar to how you would slice a loaf cake.

The Equipment I Use + Love

• Precut parchment paper - a must-have for any home cook or home baker.
• Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
• Spatula - I love this spatula because it's very sturdy.
• Electric Mixer - this one is such a pretty blue color!
• Loaf Pan - this one is great and very affordable.
• Sharp Knife - necessary for slicing the sandwiches. I love this colorful set!
• 8x8 baking dish - this is the square baking dish I use.

How to Store Ice Cream Sandwiches

Store the slices in an airtight container in the freezer in layers separated by parchment paper. You may also store them in the freezer on a baking sheet lined with parchment paper and wrapped in plastic wrap.

Variations

• Nutty - add ½ cup of chopped nuts (almonds, pecans, walnuts) to brownie batter before baking.

Substitutions

• Ice Cream - instead of using homemade ice cream, you can use any ice cream from the store. Just let it soften for 10 minutes before layering with the brownies. You can use your favorite ice cream flavor!
• Non-dairy - use storebought non-dairy ice cream instead of homemade ice cream. You can also use your favorite ice cream flavor that isn't dairy.
• Seed Butter - instead of tahini use any other seed butter like sunflower seed butter.

Frequently Asked Questions

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.

Tahini Brownie Ice Cream Sandwiches (gluten-free)

Tahini brownie ice cream sandwiches are the dessert of the summer. Fudgey and chocolatey brownies are topped with silky smooth and creamy Soom tahini. The delicious brownies are sandwiched between one perfect layer of smooth, creamy, tahini ice cream. What could be better than homemade ice cream sandwiches?

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Freezer Time 12 hours hrs

Total Time 12 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 brownies

Equipment

• Precut parchment paper
• Glass mixing bowls
• Spatula
• Electric mixer
• Loaf Pan
• Sharp Knife
• 8x8 baking dish

Ingredients

  

1x2x3x

Tahini Brownies

• 11 tablespoons unsalted butter melted
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 eggs plus 1 egg yolk
• ¼ teaspoon fine salt
• ½ cup gluten-free flour
• ¼ cup plain tahini

Ice Cream

• 14 ounces sweetened condensed milk
• ¼ cup vanilla or plain tahini
• 2 cups heavy whipping cream

Instructions

 

Tahini Brownies

• Preheat the oven to 325 degrees and line an 8x8 brownie pan with parchment paper. Set aside.
• Combine the melted butter, unsweetened cocoa powder, and granulated sugar together. Whisk until combined. The mixture may become grainy and tough to hand stir. You can also use an electric mixer that will make it easier.
• Add the eggs and extra egg yolk. Whisk until the egg is completely combined.
• Add gluten-free flour and fine sea salt. Use a spatula to fold the flour and salt in completely.
• Pour the mixture into the prepared brownie pan and use your fingers to spread it evenly.
• Top with the plain tahini. You may use a toothpick or knife to swirl the tahini around or leave it as a single layer on top.
• Bake in the oven for 25 minutes.

Tahini Ice Cream

• In a large bowl, whip the heavy whipping cream using an electric mixer. Whip until soft peaks form.
• Fold in the sweetened condensed milk and tahini using a spatula.
• Place in the refrigerator until the brownies are cool.

Assembly

• Line a loaf pan with parchment paper and set aside.
• Once the brownies are cool, remove them from the brownie pan. Use a ruler to measure exactly half of the brownie sheet. It should be between 3.5 and 4 inches.
• Use a knife to slice directly in half of the brownie sheet. Flip one half of the brownie sheet over and place tahini side down into the loaf pan.
• Top the brownie layer with the whipped cream mixture.
• Place the other half of the brownie sheet on top of the ice cream layer. Make sure to place the tahini side up. Don’t worry if the brownie sinks into the whipped cream.
• Cover the loaf pan with plastic wrap and let set in the freezer for at least 12 hours.
• Remove the loaf pan, let warm up for 5 minutes, and use the parchment paper to lift the sandwiches out of the pan.
• Use a warm knife (I warm mine under some hot water and dry) to slice 1-inch slices. It’s very similar to how you would slice a loaf cake.
• Store the slices in an airtight container in the freezer in layers separated by parchment paper.

Notes

Don't worry if the brownie breaks for crumble when filling the loaf pan. Just press it back together and it will all freeze together in the freezer.

Keyword baked brownies, brownie ice cream, brownie ice cream sandwiches, gluten free ice cream sandwiches, ice cream sandwiches, tahini brownie ice cream sandwiches, tahini brownies, tahini ice cream

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