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?
Equipment
Ingredients
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.
Tried this recipe?Let us know how it was!