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Beet Brownie Ice Cream Sandwiches

  • Author: Laura
  • Total Time: 1 hour 10 minutes
  • Yield: 18 sandwiches 1x




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

For assembly

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