Brownie Ice Cream Sandwich Recipe

What’s better than an indulgent home baked brownie? One filled with ice-cream covered in sprinkles. This decadent recipe is a favourite with our kids and tasty warm or cold.


Makes 8-10 brownies
20-25 minutes

170g unsalted butter
170g dark baking chocolate
250g caster sugar
3 eggs
1 TSP vanilla extract
25g cocoa powder, sifted
1 TSP baking powder
200g gluten free flour
50g almond meal, extra fine
1 cup choc chips of choice (or a mixture of many!)


  1. Pre heat oven to 175 degrees Celsius and line a rectangle or square tray (approx 20cmx20cm).
  2. Melt unsalted butter and dark baking chocolate together over a Bain Marie or in microwave (in 30 second increments).
  3. Remove chocolate mixture from heat and let cool for 5 minutes.
  4. Add in caster sugar and whisk together.
  5. Add in eggs and vanilla and whisk until well combined.
  6. Whisk in sifted cocoa powder until smooth.
  7. Whisk in baking powder, almond meal and gluten free flour ( be careful not to overmix, stir until just combined).
  8. Fold through chocolate chips.
  9. Pour into lined baking tray and place in over for 18 minutes or until cooked. Centre of brownie should slightly wobble when removed from oven.
  10. Set aside to cool and then serve either warm or room temp! Enjoy!

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