Dairy-Free Ice Cream Sandwiches

Ingredients

For the Brownie:
• 4 flax eggs {4 tbsp ground flaxseed + 10 tbsp warm water}
• 1 cup vegan butter or shortening, melted
• 1½ cups white granulated sugar
• 1½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup cocoa powder
• ½ cup vegan semisweet chocolate chips, melted
• 2 tbsp non-dairy milk
• 1½ cups all-purpose flour
For the Filling:
• 3 flavors of Haagen-Dazs' Non-Dairy Ice Cream, such as Chocolate Salted Fudge Truffle, Coconut Caramel, or Peanut Butter Chocolate Fudge

Instructions

1. Preheat the oven to 350ºF and line a 10x10 baking pan with parchment paper.
2. In a large bowl, whisk together the ground flaxseed and water and let sit for 5 minutes to thicken.
3. Whisk in the sugar, melted butter, sugar, cocoa, baking soda, salt, non-dairy milk, and melted chocolate until combined. Finally, stir in the flour. The batter will be thick!
4. Pour into prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Allow to cool completely before assembling.
5. When almost ready to assemble, take your ice cream out of the freezer and let sit at room temperature for about 10 minutes to soften. When brownie is completely cooled, remove from the pan. Carefully cut it in half to create two thin brownie layers and replace the bottom layer with the parchment paper back in the pan.
6. Scoop ice cream onto the bottom half of the brownie and spread using a spoon or offset spatula. When done, replace the top layer of brownie on top of the ice cream and move to the freezer. Allow to chill until frozen solid, at least 3-4 hours.
7. Lift the parchment paper out of the pan, and cut brownie sandwiches as desired.
8. Enjoy immediately or store in freezer until needed!

Notes