If life is like a race, this last week was the sprints.
Guys. I don’t do sprints. I will work out in many ways, but sprints … yeah no.
Thankfully this last week was so much more fun than running, but it was a lot of stuff in a short time. So so worth it though! Senior recital and graduation were both above and beyond everything I could’ve expected and it was pure joy having my cousin up for the weekend.
And then my mom cooked dinner for almost a hundred people for my party. She’s a rockstar, that’s how she spent Mother’s Day AND her birthday (which were back to back) so I could study for finals. I think she’s a keeper, huh?
So now, I’m just going to sit down with a bowl of ice cream and chill. Literally and figuratively; yall say chillax right? That’s what I’m going to be doing.
Wait. Scratch that … make that a stack of these Espresso Brownie Ice Cream Sandwiches.
Soft and fudgy brownies are pretty hard to beat. But frozen soft and fudgy brownies, it’s a whole new level. And then throw in a thick layer of rich espresso ice cream …
This ice cream is a little different than my usual dairy free no churn ice cream recipes. I wanted to guarantee that this would remain super creamy once layered between the brownies so I used a custard base and then chilled it in the fridge before throwing in the freezer. Totally and completely worth the extra 15 minutes, trust me. I used full fat coconut milk and almond milk along with an egg and egg yolk and yep, this is how you do legit dairy free ice cream. If you want egg free ice cream recipes, click here and here.
The brownies are my tried and true dairy free fudge brownie base divided between two 9×9 pan. Line the pans with parchment paper to ensure the easiest transfer of the top layer. After you’ve assembled your ice cream sandwiches, let them freeze completely, and then soften slightly, cut, and enjoy chillaxing. Chocolate and espresso are the only way to do it.
- ¼ cup unsweetened applesauce
- ½ cup oil
- 2 eggs
- 1 cup whole wheat flour
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla
- Ice Cream:
- 1 cup brewed espresso
- ⅔ cup sugar
- ⅛ teaspoon salt
- 1 cup full fat coconut milk
- 1 egg + 1 egg yolk
- 1 cup almond milk
- In a medium pot, heat brewed espresso, sugar, and salt together. Stir over medium heat until sugar and salt are dissolved.
- Stir in coconut milk, egg, and egg yolk and whisk well until combined. Continue cooking over medium heat, whisking constantly, until mixture thickens, about 6-8 minutes.
- Pour custard base in a glass bowl and whisk in almond milk. Chill for two hours or overnight,
- Transfer bowl to freezer and stir every hour until soft serve consistency, about 3-4 hours.
- While ice cream is freezing, make brownies.
- In a large bowl, whisk applesauce, oil, and eggs together.
- Stir in flour, cocoa powder, sugar, and vanilla. Divide between two lightly greased 9x9 pan. Bake for 15 minutes or until toothpick inserted comes out mostly clean. You want your brownies a little fudgy.
- Let cool. Once cool, take one of the pans and spread the ice cream over the first brownie layer.
- Take the second pan and remove the brownie layer from the pan and set over the ice cream layer. Press down slightly. Return pan to freezer and freeze until ready to serve.