Brownie Ice Cream Sandwich

Simple, foolproof and packed with chocolate. No really, these brownie cookies are almost all chocolate! Enough said.

I’ll keep this short because realistically the less I write the sooner you can get in the kitchen and make these life affirming cookies.

There are days in life when my soul needs chocolate. On those kinds of days a simple chocolate chip cookie just won’t cut it. The best part of this recipe is how super simple and foolproof it is. Honestly there is so much chocolate in here that I firmly believe no matter what shape they turn out you will be internally rationalizing why it’s okay eat them for breakfast, second breakfast, lunch and dinner.

I should paint a quick picture. I live on the top floor of my building, full sun exposure pretty much all day. Oh and did I mention we have no central AC. Now the question would be how could I possibly justify turning on my oven during a beautiful yet sweltering August day? Simple. I turned them into ice cream sandwiches!

The end result was the perfect summer treat that offered a much needed reprieve from the BC August heat.

Just a few quick notes:

  • If using a bain-marie, make sure to melt your chocolate and butter slowly. If you don’t you will end up with a clump of chocolate mass that will haunt you.
  • If microwaving your chocolate and butter, use a microwave-safe bowl and heat in 10 second increments. remember to stir and stop once everything is almost melted. The residual heat will melt the remaining chocolate.
  • That’s all. Like I said, this recipe is fool proof.

Brownie Cookie Ice Cream Sandwich

Dangerously chocolaty gluten free brownie cookies. To really level-up these cookies (while also justifying eating two cookies in one sitting!) simply scoop a spoonful of your favourite ice cream between two cookies.
Prep Time15 minutes
Cook Time10 minutes
Freezing Time4 hours
Total Time4 hours 25 minutes
Course: Dessert
Servings: 12 sandwiches or 24 cookies
Author: Kira McMullan


  • 200 g chocolate chunks Breaking up your favourite dark chocolate bar will work
  • 70 g butter (unsalted)
  • 2 large eggs
  • 100 g dark brown sugar
  • 50 g granulated sugar
  • 130 g gluten free flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 300 g semi-chocolate chips


  • Preheat oven to 170°C/325°F and prepare a baking sheet with a silpat or baking parchment.
    Begin by melting your chocolate chunks along with your butter on low heat over a double boiler or alternatively you can use a microwave.
  • In a separate bowl whisk together flour, baking powder and salt. Set aside.
  • Put the eggs and sugars in a bowl of a stand mixer fitted with a paddle attachment and mix on high speed until fluffy and light in colour.
    Reduce speed to low and add flour mixture and mix until just incorporated. Slowly add in the melted chocolate and mix until you see no streaks. Remember to scrape down the sides of the bowl. Add in the semi-sweet chocolate chips and mix for a few seconds on the lowest speed or stir by hand until evenly distributed.
  • The batter should be more like a brownie batter than a cookie dough. Divide the mixture into 8 equal-ish- sized piles on your prepared pan. These cookies really hold their shape during the baking process so for the best ice cream sandwich vehicle, flatten and spread each cookie a little. Bake for around 8-10 minutes, or until chewy in the middle and firm at the edges. Transfer to a wire rack to cool.
    To turn these moreish cookies into ice cream sandwiches simply sandwich two cookies with a generous scoop or spoonful of ice cream and freeze for 4 hours or overnight.
    * I would recommend mint chocolate chip because the refreshing flavour creates a sweet balance for the rich chocolate brownie cookie.

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