Can I make sweet potato brownie ice cream sandwiches [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Can I make sweet potato brownie ice cream sandwiches [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes sweet potato brownie ice cream sandwiches [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does sweet potato brownie ice cream sandwiches [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Sweet Potato Brownie Ice Cream Sandwiches
[Vegan]

LO By: Logan Dunn & Lexus Osman

Author Bio

Always plant-based and free of refined sugars, Lavender + Lavish is a Toronto food &... Read More

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Sweet Potato Brownie Ice Cream Sandwiches [Vegan]

161

Dairy Free

Vegan

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.

Ingredients You Need for Sweet Potato Brownie Ice Cream Sandwiches [Vegan]

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

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How to Prepare Sweet Potato Brownie Ice Cream Sandwiches [Vegan]

Begin by chopping a sweet potato and bringing a pot of water to a boil.
Boil the sweet potato until it is soft enough for a fork to pierce through it cleanly.
Sift together the flour, salt, baking soda, maca powder, cocoa powder, and ground flax seed.
In either the microwave or in a separate pot, warm up almond milk almost to a boil.
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.
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.
Once the sweet potatoes are done boiling, purée them and mix with the rest of the wet ingredients.
Mix together the wet and the dry ingredients until a wet batter is formed.
Line a brownie pan with parchment paper or spray it well with oil and pre-heat your oven to 325°F.
Bake the brownies for 20 minutes. They’ll look weird but we promise they’re done. Take them out.
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!
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.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.