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Brownie Ice Cream Sandwiches [Vegan]

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When I think of brownies I want them to be fudgey, sticking to my fingers, and indulgent as heck. None of this dry, cakey nonsense, get outta here.

To get that stick-to-the-roof-of-your-mouth moistness I’ve been experimenting with using sweet potato to give my brownies that extra little oomph without having to add a ton of oil. After about 25 failed attempts (I’m talking crumbling out of the pan, breaking with the slightest touch… it was bad) I think I can say I’ve finally come up with a recipe that I’m happy with!

Since the brownies themselves are so moist, they’re super simple to cut in half, leaving you with tons of space to fill these babies up with your favorite vegan ice-cream.

Brownie Ice Cream Sandwiches [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



To Make the Sweet Potato 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 dark chocolate
  • 1 tablespoon coconut butter
  • 2 tablespoons 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 & pureed
  • 1/8 teaspoon sea salt

To Make the Easy Coconut Ice Cream:

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


To Make the Sweet Potato Brownies:

  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, & 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, add to this the coconut butter & coconut oil. Stir to combine.
  6. Blend up 1/4 cup of dates with 1 cup of water to create a date paste, stir this in with the vanilla, chocolate mixture, and the almond butter.
  7. Once the sweet potatoes are done boiling pureed them & mix this with the rest of the wet ingredients.
  8. Mix together the wet & the dry ingredients until a wet batter is formed.
  9. Line a brownie pan with parchment paper, or spray it well with oil, and preheat your oven to 325F°.
  10. Bake the brownies for 20 minutes, they’ll look weird as hell but I promise they’re done. Take them out, trust me.
  11. Allow them to cool fully, still looking weird? Ya don’t eat them just yet. Allow them to set in the fridge overnight to get extra fudgy & moist.
  12. Enjoy as is or cut in half and add your favorite ice cream to make a messy, gooey, summertime treat!

To Make the Easy Coconut Ice Cream:

  1. Whip the coconut cream until it is light and fluffy.
  2. Combine with the other ingredients.
  3. Allow setting in the freezer overnight.
  4. Take out & allow to thaw 20 minutes before scooping with a warm scoop.




We're Log & Lex, two creators located in Toronto showcasing the plant-based foods we eat, the natural beauty products we use daily, & our transition into a "zero" waste lifestyle.




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