Quinoa adds a nutritious boost to the brownies used in these ice cream sandwiches. Try stirring a chopped-up chocolate bar into the ice cream before assembling for an extra treat.

Yield: Makes 8.



  • ​3 tbsp homogenized milk
  • 2 large eggs
  • 1 tsp vanilla
  • 1 cup cooked quinoa, cooled
  • 1/2 cup salted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 cups vanilla ice cream, softened


  1. Preheat oven to 350°F.
  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. Pour batter into a greased 10x15 inch rimmed baking sheet lined with greased parchment paper that overhangs by 4 inches. Spread batter evenly.
  4. Bake until brownies begin to pull away from edges of pan and a cake tester inserted in centre comes out clean, about 15 - 20 minutes. Cool brownies for 5 minutes in pan on a rack. Using parchment paper as an aid, lift brownies from pan and cool completely on rack.
  5. 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.
  6. 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. Wrap sandwich with plastic wrap and freeze until firm, about 4 hours.
  7. Remove sandwich from freezer. Unwrap and trim edges of sandwich if necessary. Cut sandwich into 8 individual sandwiches. Serve immediately or wrap each sandwich with plastic wrap and freeze.
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