Irresistible Peanut Butter Brownie Ice Cream Sandwiches: Your New Favorite Dairy-Free Frozen Treat!

Prepare to fall in love with these incredible Peanut Butter Brownie Ice Cream Sandwiches! Imagine two layers of perfectly chewy, rich peanut butter brownies embracing a luscious, dairy-free peanut butter banana ice cream filling. This isn’t just a dessert; it’s an experience, a delightful combination of textures and flavors that will have you reaching for one (or two!) straight from the freezer all year long. Forget store-bought; these homemade treats are incredibly satisfying and surprisingly simple to master.

I’ve poured my heart (and many recipe tests!) into perfecting this peanut butter ice cream sandwich recipe, and I’m thrilled to finally share it with you. After numerous attempts and, of course, countless tastings, I can confidently say this recipe truly delivers. The brownie layers achieve that ideal chewy texture, remaining wonderfully soft even when frozen. The dairy-free ice cream, often called ‘nice cream,’ is exceptionally creamy, boasting the perfect balance of sweet banana and savory peanut butter, all designed to beautifully complement the deep chocolate notes of the brownies.

The Sweet Inspiration Behind These Brownie Ice Cream Sandwiches

My journey to create these delightful frozen treats began a few years ago when I developed my popular carrot cake ice cream sandwich recipe. That success ignited a desire to craft a rich, chocolate-based version that captured the same magic. This recipe, therefore, is a creative fusion of some of my favorite existing chocolate recipes. The foundation for the incredibly chewy sandwich layers draws inspiration from my beloved almond butter brownies. Meanwhile, the creamy, luscious ice cream filling is a direct descendant of the delicious chocolate peanut butter nice cream cake. But more than anything, these sandwiches are a celebration of my enduring love for fudgy, flavorful brownies!

If you share my passion for rich, fudgy brownies, I highly recommend exploring some of my other top picks after you’ve made these sandwiches. My tahini brownies offer a unique, nutty twist, while the raspberry brownies provide a burst of fruity brightness. Each recipe is designed to deliver maximum chocolatey satisfaction!

Essential Ingredients: What You Need to Know

Let’s dive into some of the key ingredients that make these peanut butter brownie ice cream sandwiches so special. Understanding their role and potential substitutions can help you customize the recipe to your dietary needs and preferences.

Dark chocolate chips: For those adhering to a dairy-free diet, it’s crucial to select certified dairy-free chocolate chips for both the brownie batter and the ice cream filling. Many high-quality brands offer excellent dairy-free options now. If dairy isn’t a concern for you, feel free to use your favorite dark chocolate chips or even a chopped dark chocolate bar for a gourmet touch.

Sugars: This recipe utilizes a blend of cane sugar and coconut sugar. These less processed sweeteners contribute a nuanced flavor and excellent texture. However, if you don’t have them on hand, standard granulated sugar and brown sugar can be used as direct substitutions. Granulated sugar will provide a clean sweetness, while brown sugar adds a deeper, molasses-like note and helps keep the brownies moist.

Peanut butter: I specifically recommend using natural, smooth peanut butter for both the brownie layers and the ice cream. For the brownies, smooth peanut butter ensures a uniform texture and easy mixing into the batter. While you *could* incorporate chunky peanut butter into the ice cream for an added textural element, I suggest sticking to smooth for the brownie component. If peanut butter isn’t your preference, or if you have an allergy, almond butter or another nut butter can be used. Just be aware that substituting will alter the flavor profile, particularly in the ice cream filling where peanut butter is a prominent note.

Ice cream: The heart of these sandwiches is a homemade banana ice cream, affectionately known as ‘nice cream.’ This innovative filling is not only dairy-free but also naturally vegan, relying on the creamy texture of frozen bananas for its base. Its simplicity and wholesome ingredients make it a fantastic choice. However, if you’re pressed for time or prefer a shortcut, you can absolutely opt for your favorite store-bought dairy-free ice cream. Choose a flavor that complements chocolate and peanut butter, such as chocolate, vanilla, or even another peanut butter variety. Simply prepare the brownie layers and use the softened store-bought ice cream as your filling.

Crafting Your Own Homemade Brownie Ice Cream Sandwiches: A Step-by-Step Guide

Making these decadent treats is a rewarding process, combining the joy of baking fudgy brownies with the simplicity of homemade ‘nice cream.’ Follow these steps to create your own batch of frozen delight.

Part 1: Preparing the Chewy Brownie Layers

Step 1: Begin by melting the dairy-free chocolate chips, extra virgin olive oil, and natural smooth peanut butter together. This can be done gently in a microwave or over a double boiler until smooth and well combined. This creates the rich, fudgy base for your brownies.
Step 2: Once melted, whisk in the cane sugar and coconut sugar until they are fully incorporated. The sugars will dissolve slightly, contributing to the brownie’s signature chewy texture.
Step 3: Next, whisk in the large eggs, one at a time, ensuring each is fully blended before adding the next. Follow this with a splash of vanilla extract for depth of flavor. This emulsification is key for a tender crumb.
Step 4: In a separate bowl, combine the whole wheat flour, baking powder, and kosher salt. Gradually add these dry ingredients to the wet chocolate mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to tough brownies.

Step 5: Divide the thick brownie batter evenly between two 8-inch square pans. For best results, ensure your pans are greased and lined with parchment paper, leaving an overhang to easily lift out the brownies later. Pans with removable bottoms also work wonderfully for this.
Step 6: Bake the brownie layers for approximately 9-11 minutes. It’s crucial not to overbake them; they should still be slightly fudgy in the center. They will continue to firm up as they cool. Once baked, let them cool completely on a wire rack before proceeding.

Part 2: Crafting the Creamy Dairy-Free Ice Cream Filling

Step 7: In the bowl of a powerful food processor (or a high-speed blender), combine the frozen banana slices, natural smooth peanut butter, and a touch of maple syrup.
Step 8: Process the mixture on high speed until it transforms into a thick, smooth, and creamy ‘nice cream.’ You’ll need to pause occasionally to scrape down the sides of the bowl to ensure everything is evenly blended. Patience here will be rewarded with ultimate creaminess!
Step 9: For an extra layer of texture and flavor, gently stir in homemade chocolate peanut butter chunks (details on how to make these are in the recipe notes below) or simply a handful of dairy-free chocolate chips. This step is optional but highly recommended for an added burst of chocolatey peanut butter goodness.

Part 3: Assembling Your Masterpiece

Step 10: Take one of your cooled brownie layers and place it in the bottom of an 8-inch square pan, ideally lined with parchment paper (or using a pan with a removable bottom). This will be the base of your ice cream sandwich block.
Step 11: Carefully spread the freshly made peanut butter banana ice cream evenly over the brownie layer, ensuring a consistent thickness across the entire surface.
Step 12: Gently place the second brownie layer on top of the ice cream, pressing down slightly to ensure it adheres well to the creamy filling. Transfer the assembled block to the freezer for a minimum of 5-6 hours, or until the ice cream is completely firm. Before serving, allow the frozen slab to sit at room temperature for a few minutes to soften just enough for easy cutting into individual squares.

Frequently Asked Questions About Peanut Butter Brownie Ice Cream Sandwiches

How do you store these brownie ice cream sandwiches?

Once you’ve cut the large slab into individual squares, it’s best to store them in an airtight container in the freezer. To prevent them from sticking together, you can arrange them in a single layer or separate layers with small sheets of wax paper or parchment paper.

How long do homemade ice cream sandwiches last?

When stored correctly in an airtight container in the freezer, these homemade ice cream sandwiches will maintain their delicious quality for up to 3 months. Perfect for making a big batch and enjoying them whenever a craving strikes!

I don’t have two 8-inch square pans. Is there another size pan I can use for the brownie layers?

No worries! If you only have one 8-inch square pan, you can simply bake your brownie layers one at a time. Alternatively, you could use two 9-inch round cake pans for the brownie layers; this will just result in round sandwiches when cut. The most important thing is that one of the pans you use for assembly needs to have high enough sides to accommodate both brownie layers and the generous ice cream filling.

Can you make these ice cream sandwiches vegan?

The peanut butter banana ice cream filling in this recipe is already naturally vegan and dairy-free. However, the brownie layers traditionally contain eggs. To make the entire sandwich vegan, you could try substituting the eggs with a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water, mixed and left to sit for 5 minutes). While I haven’t personally tested this specific egg replacement in this brownie recipe, it’s a common vegan baking substitute, and the overall texture might vary slightly.

Expert Tips & Smart Substitutions for the Best Ice Cream Sandwiches

Achieving perfect peanut butter brownie ice cream sandwiches is all about technique and smart choices. Here are some invaluable tips and substitution ideas to ensure your success:

Food Processor Power: For the creamiest banana ice cream (nice cream), a large capacity and powerful food processor or high-speed blender is essential. These machines can handle the frozen bananas with ease, breaking them down into a silky smooth consistency. If you have a smaller or less powerful appliance, simply make the ice cream filling in two smaller batches. Keep the first batch in the freezer while you process the second to prevent it from melting.
Don’t Overbake the Brownies: The secret to incredibly chewy brownie layers that stay soft even when frozen is to avoid overbaking. Bake just until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The brownies will continue to set and firm up as they cool, ensuring that perfect fudgy texture.
Boost the Flavor with Chunks: Adding homemade chocolate peanut butter chunks to your ice cream filling truly elevates the dessert. They provide a rich, fudgy texture and intensified flavor. If time is a constraint, you can omit them entirely or simply stir in some extra dairy-free chocolate chips for a similar chocolatey crunch.
Store-Bought Ice Cream Shortcut: If you’re looking to save time, using store-bought dairy-free ice cream is a fantastic option. Aim for about 5-6 cups of your favorite flavor – chocolate, vanilla, or even a different peanut butter variety would be delicious! Before spreading, let the ice cream soften slightly in the refrigerator for about 15-20 minutes, or until it’s pliable enough to spread smoothly but not fully melted. This makes assembly much easier.
Customize Thickness: These sandwiches are designed to be generously thick and satisfying. However, if you prefer a thinner ice cream sandwich, you have a couple of options: either use a slightly smaller amount of the banana ice cream filling or consider halving the ice cream recipe entirely. Adjust to your personal preference for the perfect bite.
Serving Size Matters: These ice cream sandwiches are incredibly rich and decadent. I typically recommend cutting them into smaller squares rather than the traditional longer ice cream sandwich shape. This not only makes them easier to handle but also yields about 16 sandwiches, allowing the dessert to go a long way and offering more manageable portions.

Exciting Recipe Variations to Try

While the classic peanut butter brownie ice cream sandwich is undeniably delicious, feel free to get creative with the filling to suit your tastes or the season:

Fruity Freshness: For a delightful summer twist, consider swapping out the peanut butter banana ice cream for this vibrant cherry chocolate chip nice cream. Its smooth, creamy texture and bursts of fresh cherries and dark chocolate chips make it a truly special combination with the rich brownies.
Decadent Dairy Option: If you’re not restricted by a dairy-free diet, the possibilities expand! Imagine the fudgy brownie layers filled with this incredible homemade s’mores ice cream. The toasted marshmallow, graham cracker, and chocolate swirls would create an unforgettable dessert experience.
Explore Store-Bought Flavors: The beauty of these sandwiches is their versatility with pre-made ice creams. I’ve successfully tested these with various store-bought options, including classic cookies and cream ice cream (both dairy and dairy-free versions), and a crunchy peanut butter ice cream. You truly can’t go wrong with timeless choices like straight-up chocolate or vanilla bean ice cream either – they always pair wonderfully with a rich brownie. Experiment with your favorite flavors to find your ultimate combination!

If you embark on making this recipe, I would absolutely love to hear your thoughts and experiences in the comments section below! Your feedback and creations inspire me.

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Peanut Butter Brownie Ice Cream Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 8 reviews

Author: Leanne
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 7 hours
Yield: 16 sandwiches
Category: Dessert
Method: Bake and Freeze
Cuisine: American

Print Recipe

Description

Indulge in these irresistible homemade Peanut Butter Brownie Ice Cream Sandwiches! They feature soft, chewy peanut butter brownie layers perfectly paired with a rich, dairy-free peanut butter banana ‘nice cream’ filling. This crowd-pleasing frozen treat is easy to make and ideal for stashing in your freezer for a sweet craving anytime of the year!

Ingredients

For the brownie layers:

1/2 cup dairy-free dark chocolate chips
1/4 cup extra virgin olive oil
2 tablespoons natural smooth peanut butter
1/2 cup cane sugar
1/4 cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt

For the ice cream filling:

4 cups sliced banana, frozen (about 6 small bananas)
1/3 cup natural smooth peanut butter
2 tablespoons maple syrup
Optional add in: homemade chocolate peanut butter chunks (see notes) or 1/2 cup dairy-free dark chocolate chips

Cook Mode

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Instructions

Prepare the brownie layers:

Pre-heat oven to 350F (175C). Spray two 8-inch square pans with non-stick cooking spray and line with parchment paper, leaving an overhang on two sides for easy removal (or use pans with removable bottoms).
In a large microwave-safe bowl, combine the dairy-free dark chocolate chips, extra virgin olive oil, and natural smooth peanut butter. Microwave on two 20-second intervals, stirring thoroughly after each interval until the mixture is completely smooth and runny.
Add in the cane sugar and coconut sugar to the chocolate mixture and whisk until well combined and glossy.
Whisk in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Finish by whisking in the vanilla extract.
In a separate small bowl, stir together the whole wheat flour, baking powder, and kosher salt until evenly mixed.
Gradually add the dry ingredients to the wet chocolate mixture. Stir gently with a spoon or spatula until just combined. Be careful not to overmix the batter.
Divide the thick brownie batter evenly between the two prepared 8-inch square pans. Use a spoon or an offset spatula to spread the batter out into a thin, even layer in each pan.
Bake for 9-11 minutes, or until a toothpick inserted into the middle of a brownie comes out with moist crumbs, but no wet batter. Do not overbake! The brownies will continue to firm up as they cool. Let them cool completely to room temperature before adding the ice cream filling.

Prepare the ice cream filling:

Add the frozen banana slices, natural smooth peanut butter, and maple syrup to a food processor bowl. Process on high speed until the mixture becomes thick, smooth, and creamy. You will need to stop and scrape down the sides of the bowl several times to ensure all ingredients are well blended.
Gently stir in the homemade chocolate peanut butter chunks or dairy-free chocolate chips. (Skip this step if you’re not adding any mix-ins to the ice cream).

Assemble the ice cream sandwiches:

Place one of the cooled brownie layers in the bottom of an 8-inch square pan, ideally lined with overhanging parchment paper (or use a pan with a removable bottom). Spread the prepared peanut butter banana ice cream evenly over this brownie layer. Carefully top with the second brownie layer and press down gently to help it adhere to the ice cream.
Place the assembled ice cream sandwich block into the freezer for 5-6 hours, or until the ice cream filling is completely firm. When ready to serve, remove from the freezer and let it sit at room temperature for a few minutes to soften slightly. Use the parchment paper overhang to lift the entire block out of the pan. Cut into 16 squares using a sharp knife. Place the individual sandwiches in an airtight container and store them in the freezer until ready to enjoy.

Notes

Homemade Chocolate Peanut Butter Chunks: To make these optional but delicious chunks, line a small bowl or dish (approximately 4-inches in diameter) with parchment paper. In a separate microwave-safe bowl, combine 1/2 cup of dairy-free dark chocolate chips and 1/4 cup of natural peanut butter. Microwave in two 30-second intervals, stirring thoroughly after each, until smooth. Pour this mixture into the prepared dish and place it in the freezer for about an hour to set. Once firm, chop into desired bite-sized chunks.
Alternative Pan Sizes: If you don’t own two 8-inch square pans, simply bake your brownie layers one at a time. You can also successfully use two 9-inch round cake pans for the brownie layers; this will change the final shape of your sandwiches when cut. Remember, the pan you use for assembling the sandwiches must be deep enough to hold both brownie layers and the full ice cream filling.
Food Processor Capacity: For the best results with the banana ice cream filling, a powerful food processor or high-speed blender with a large capacity is recommended. If your appliance is smaller or less powerful, you can easily make the ice cream in two separate batches to ensure a smooth, creamy consistency. Keep the first batch in the freezer while you prepare the second.
Further Guidance: For more detailed advice, troubleshooting, and additional suggestions for tailoring this recipe, be sure to review the “Frequently Asked Questions” and “Recipe Tips and Substitutions” sections located above the recipe card.