Mini-batch Ice Cream Brownie Bars

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Mini-batch Ice Cream Brownie Bars

Prep Time5

Freeze Time2

Course: Dessert, Snack

Keyword: brownies, chocolate, chocolate chip, easy recipes, flourless, gluten-free, ice cream, ice cream bars, low sugar, no-bake, peanuts, plant-based, small-batch, vegan

Servings: bars

Calories: 149kcal

Equipment

Small baking dish or muffin pan

Ingredients

Brownie layer

1 tbsp nut/seed butter (16 g) I used almond butter
1 tbsp maple syrup (21 g)
2 tbsp oat flour (15 g) sub coconut flour or protein powder
2 tbsp cocoa powder (12 g) or more oat flour if you prefer a cookie crust instead of brownie crust
1 tbsp (nut) milk (15 g) I use unsweetened almond milk
1 tbsp chocolate chips (15 g)

Ice cream layer

4 oz (about 1 cup) ice cream (112 g) df if desired, I used salted caramel flavor
2 tbsp roasted peanuts, or other nuts/seeds (15 g)

Chocolate coating

1/4 cup chocolate chips (45 g)
1 tsp coconut oil (5 g) or other neutral oil

Instructions

Line a small baking pan with parchment (or use muffin liners). I'll link to the pans I use in the recipe notes.
Get your ice cream out to soften.
In a medium bowl add all brownie ingredients except milk and chocolate chips. Add enough milk 1 tsp at a time to get a non-sticky brownie batter.
Stir in chocolate chips and spread the batter on your parchment lined dish (using a spatula helps).
Top with your ice cream, spreading it to the corners. Sprinkle the nuts.
Freeze this until solid, at least a few hours, ideally overnight.
In a small bowl microwave your chocolate coating ingredients 30 sec at a time and mix until all chocolate is melted.
Take out your bars, let them thaw a few minutes. Slice and freeze again until solid, at least 10 more mins.
Cover them in chocolate: First spoon the chocolate over them, freeze to set, and then dip the bottoms in chocolate. Alternatively you can dunk them whole in one fell swoop, but be quick or the ice cream will melt.
Freeze immediately to set the chocolate without melting the ice cream.
Enjoy from frozen!

Notes

I've made these with oat and coconut flour and both were amazing. They're also great with peanut butter or sun butter.
Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.

Nutrition