Roasted Strawberry Brownie Ice Cream Sandwiches
Ingredients
Brownies
- 150g @hukitchen Gems
- 1/2 cup coconut sugar
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup almond flour
- 2 tbsp tapioca flour
- 1/2 tsp baking soda
- 1/4 cup almond milk, warmed
Ice cream
- 1 cup raw cashews, soaked at least 8 hours
- 3/4 cup full-fat coconut milk
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
Roasted strawberries
- 1 pound strawberries, sliced stems removed
- 2 tbsp coconut sugar
Preparation
Preheat the oven to 350ºF. Melt the @hukitchen Gems.
Stir in coconut sugar, cocoa powder, vanilla, and salt.
In a separate bowl, whisk together the almond flour, tapioca flour, and baking soda.
Add the melted chocolate mixture along with the warmed milk to the dry ingredients. Mix to form a thick but pourable batter.
Transfer to a square baking dish lined with parchment paper. Bake for 20-25 minutes at 350ºF.
Arrange your sliced strawberries on a baking sheet. Sprinkle with coconut sugar and toss to coat. Roast for about 30 minutes at 350ºF until soft and very juicy.
While all that is baking, blend the soaked and drained cashews with coconut milk, maple syrup, and vanilla until very smooth. Transfer to a bowl and place in the freezer to thicken, stirring every 10-15 minutes or so.
Remove brownies from the pan, and allow them to cool completely before slicing into two halves.
Add roasted strawberries into the ice cream mixture.
Once the brownies are cool, line a loaf pan with plastic wrap and place one half of the brownie in the bottom. Top with swirly strawberry ice cream and the other brownie half.
Freeze overnight, then slice and enjoy!
