Gluten-Free Chocolate Brownie Ice-Cream Sandwiches with GFFP Certified Valley Flax Flour

Gluten-Free Chocolate Brownie Ice-Cream Sandwiches

Valley Flaxflour Ltd.
These chocolate brownie ice-cream sandwiches are the perfect gluten-free summer treat for the whole family. They are sinfully delicious chocolate-vanilla treats by GFFP Certified brand Valley Flaxflour (Valley Kitchen). Find certified products, info and more on the Valley Flaxflour Ltd. webpage here: Valley Kitchen
Course Dessert, treats
Cuisine gluten free
Servings 16 ice-cream sandwiches
Calories 360 kcal


  • 2 – 9 x 13 baking pans


  • ¾ cup Butter
  • 8 squares Bitter Baking Chocolate
  • 2 large Eggs Room Temperature
  • 1 ½ tsp Vanilla
  • cup Valley Kitchen All Purpose Flour
  • 1 cup Granulated White Sugar
  • ¾ cup Sifted Cocoa
  • 8 scoops Gluten-Free Vanilla Ice-Cream


  • Preheat oven to 325oF.
  • Lightly spray and line 2, 9×13 inch baking pans with parchment paper.
  • In the microwave, using a medium size, microwave safe bowl, melt the butter. Cool slightly and add the chocolate. Stir to melt.
  • Add the eggs and vanilla. Beat into the butter/chocolate mixture
  • Mix the Valley Kitchen All-Purpose Flour with the sugar and cocoa.
  • Using a spatula, stir the butter mixture into the dry mixture.
  •  Spread the batter onto the lined baking sheet.
  • Bakefor 12-15 minutes.
  • Cool on the pan for several minutes and then refrigerate to chill.
  • Spread softened ice cream on the top of the brownies in one of the pans.
  • Turn the other pan of brownies onto a wire rack, remove the paper, and slide onto the top of the ice-cream. Press the layers together.
  • Freeze until hard.
  • Using the edges of the parchment paper, lift the ice cream cake out of the pan. Set on a clean counter and cut into 16 ice-cream sandwiches.
Keyword gluten free treats, gluten-free dessert, gluten-free ice cream sandwiches