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Sweet Potato Brownie Ice Cream Sandwiches [Vegan]

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It’s summer! That means that anything can and should be a vessel for ice cream. These brownies are fudgey, chocolatey, and indulgent as heck. Did we mention that they are also pretty nutritious? The base of these finger-licking-good brownies is sweet potato.

Sweet Potato Brownie Ice Cream Sandwiches [Vegan]



Cook Time



For the Brownies:

  • 1/4 cup whole wheat flour
  • 1 tablespoon maca powder
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup vegan dark chocolate
  • 1 tablespoon coconut butter
  • 2 tablespoon coconut oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup cocoa powder
  • 2 tablespoon almond butter
  • 1/2 cup date paste (1 cup dates blended with 1/4 cup water)
  • 3/4 cup sweet potato, boiled and puréed
  • 1/8 teaspoon sea salt

For the Coconut Ice Cream:

  •  1 can coconut milk, just the cream
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 tablespoon coconut butter
  • 1/4 cup vegan chocolate chips


  1. Begin by chopping a sweet potato and bringing a pot of water to a boil.
  2. Boil the sweet potato until it is soft enough for a fork to pierce through it cleanly.
  3. Sift together the flour, salt, baking soda, maca powder, cocoa powder, and ground flax seed.
  4. In either the microwave or in a separate pot, warm up almond milk almost to a boil.
  5. Pour the hot almond milk over the 1/2 cup of chopped dark chocolate and add to this the coconut butter and coconut oil. Stir to combine.
  6. Blend up 1/4 cup of dates with 1 cup of water to create a date paste and stir this in with the vanilla, chocolate mixture, and the almond butter.
  7. Once the sweet potatoes are done boiling, purée them and mix with the rest of the wet ingredients.
  8. Mix together the wet and the dry ingredients until a wet batter is formed.
  9. Line a brownie pan with parchment paper or spray it well with oil and pre-heat your oven to 325°F.
  10. Bake the brownies for 20 minutes. They’ll look weird but we promise they’re done. Take them out.
  11. Allow them to cool fully and set in the refrigerator overnight to get extra fudgey and moist. Enjoy as is or cut in half and add your favorite ice cream to make a messy, gooey, summertime treat!
  12. To make the ice cream, whip the coconut cream until it is light and fluffy then combine with the other ingredients. Allow to set in the freezer overnight. Take out and allow to thaw 20 minutes before scooping with a warm scoop.





Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food & lifestyle blog run by Logan Dunn and Lexus Osman with a focus on nutrient-dense whole foods & sustainable living practices. Fuelled by Logan’s background in nutritional sciences & the pair’s drive towards embodying a more environmentally friendly lifestyle; the two share new plant-based recipes every week as well as “zero” waste lifestyle tips & do-it-yourself guides for homemade natural beauty products.



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