They say Labor Day is the unofficial end to summer, but if there has been any year where I’m not buying into that, it’s this one.
Summer is most definitely not over and neither are all the fun things that come along with it.
Ice cream sandwiches.
Let’s focus on that last item for now. I grew up eating those super mediocre but totally delicious in the moment grocery store ice cream sandwiches. I felt inspired to give them a serious upgrade.
It all starts with the base: an unbelievably dense, rich, and moist brownie studded with carob (or dark chocolate – you know the drill) and packed with shredded beets. I happened to have a lot of beets on hand and knew they’d play off the rich vibes, add a little earthiness, and totally up the nutritional game of these brownies.
I didn’t make the ice cream. You totally can, and if you do, I give you a lot of credit. I just didn’t want to take the time or make the space in the freezer for the ice cream maker bowl. But trust me, Haagen Dazs vanilla bean more than does the trick in a pinch.
After a quick coating of carob magic shell and a sprinkling of freeze dried strawberries, and some serious resting time in the freezer, the best ice cream sandwich I’ve ever had was born. It’s cold, but not hard. Rich, but not over powering. Decadent, but totally able to be devoured.
Whether you’re working at home or in the office, the kids are learning in a classroom or the living room, you are coping well with this or more than ready to get back to normal, ice cream sandwiches help, if only for a few moments.Print
2 cups paleo flour blend (2 cups almond flour, 1 ¼ cup tapioca starch, ¾ cup coconut flour)
½ cup carob or cocoa powder
¼ teaspoon sea salt
1 cup carob or dark chocolate chips
1 cup olive oil
6 large eggs
1 ½ cups coconut sugar
1 tablespoon pure vanilla extract
4 cups shredded beets
1 cup carob or dark chocolate chips or chunks
½ cup coconut oil
½ cup carob or cocoa powder
2 pints vanilla bean ice cream
¼ cup crushed freeze dried strawberries
Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
In a large microwave safe bowl bowl, melt the carob or dark chocolate chips with the oil in the microwave in 30 second increments, stirring in between, until fully melted. Whisk in the sugar, vanilla, and eggs, one at a time. Once the mixture is thick and glossy, stir in the flour, carob or cocoa powder, and salt until combined. Stir in the beets and carob or chocolate chips or chunks until combined.
Pour batter into the prepared pan and bake about 30 minutes until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely in the pan. Brownies may be made up to 2 days ahead of time.
When ready to make the sandwiches, cut the brownies into small squares.
Melt the coconut oil in a medium bowl in the microwave, then stir in the carob or cocoa powder.
Place a small scoop of ice cream on one square, top with another, and smush gently. Dip half or all of the sandwich in the coconut oil mixture and sprinkle with strawberries. Place on a tray in the freezer and repeat until all the brownies are used.
Chill sandwiches at least two hours before serving. Sandwiches may be stored in an airtight container in the freezer for up to 1 month.
Recipe adapted from Chatelaine
Additional chilling time is necessary
- Prep Time: 40 minutes
- Cook Time: 30 minutes