Quinoa Brownie Ice Cream Sandwiches

Stirring a chopped chocolate bar into the softened ice cream will add a fun twist to these ice cream sandwiches.

​3 tbsp (40 mL) homogenized milk
2 large eggs
1 tsp (5 mL) vanilla
1 cup (250 mL) cooked quinoa, cooled
1/2 cup (125 mL) salted butter, melted and cooled
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) unsweetened cocoa powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
4 cups (1 L) vanilla ice cream, softened

​1. Preheat oven to 350ºF (180ºC).
2. Place milk, eggs and vanilla in a blender; blend until combined.  Add cooked quinoa and cooled melted butter; purée until smooth.
3. Combine sugar, cocoa, baking soda and salt in a bowl.  Add quinoa mixture and stir to combine.
4. Pour batter into a greased 10 x 15 inch (25 x38 cm) rimmed baking sheet lined with greased parchment paper that overhangs by 4 inches (10 cm). Spread batter evenly.
5. Bake for 15 – 20 minutes or until brownies begin to pull away from edges of pan and a cake tester inserted in centre comes out clean.
6. Cool brownies for 5 minutes in pan on a rack.
7. Using parchment paper as an aid, lift brownies from pan and cool completely on rack.
8. Using parchment paper as an aid, transfer brownies to a cutting board.  Cut brownies in half crosswise.  Cover brownies with plastic wrap.  Invert brownies with plastic wrap back into rimmed baking sheet. Remove parchment paper.
9. Spread ice cream evenly over one brownie half.  Using plastic wrap as an aid, place other brownie half on top of ice cream mixture, forming a sandwich.
10. Wrap sandwich with plastic wrap and freeze until firm, about 4 hours.
11. Remove sandwich from freezer.  Unwrap and trim edges of sandwich if necessary.
12. Cut sandwich into 8 individual sandwiches.  Serve immediately or wrap each sandwich with plastic wrap and freeze.  Makes 8.

Nutritional analysis per sandwich:
325 calories, 20.1 g fat, 5.9 g protein, 40.1 g carbohydrate, 6.2 g fibre, 393 mg sodium

Last updated on June 14, 2019