The heat is here in Texas and I’m ready to drown myself in ice cream to stay cool. You would think after living here my whole life that the summer heat would become more tolerable, but it hasn’t. Every summer is brutal! I’m such a happier person when I can wear a jacket and not sweat immediately. However, I digress. It’s National Ice Cream month and I’m beyond excited to have an excuse to eat all of the frozen treats! Today I’ve teamed up with Hudsonville Ice Cream to share their newest line of Dairy Free ice cream. Which have very quickly become some of my favorites.
This past month I’ve been on such an ice cream sandwich kick. You might know if you follow my Instagram. It’s become a go-to treat. I thought it would be fun to share my own variation of the beloved ice cream sandwich with a twist. Can you say brownie waffles?! This indulgent treat is one I’m ready to have all summer long! Thanks to Hudsonville, it’s extra special and I can mix and match flavors to my heart’s content. While I’m partial to the s’mores flavor, this ice cream sandwich is also incredible with caramel cookie dough, birthday cake and mint fudge. Really all the flavors pair perfectly with my brownie waffles but those are my absolute favorites. Definitely give them a try if you’re able to find them where you live. Here’s their store locator to help.
This recipe couldn’t be easier. You simply measure and combine everything together and blend until smooth. I find that using a blender helps get the batter as smooth as possible and you can pour straight from the jar into the waffle maker. For my sandwiches I used a mini 4-inch waffle iron but you can use whatever you have on hand. These could also be made a skillet using a 4-inch cookie cutter to contain the batter while it cooks. Simply heat a non-stick pan to medium heat and cook for 2-3 minutes on each side. Remove the mold once you flip.
If you’re looking to lighten this up, you can also freeze your waffles before assembling and carefully slice them in half using a serrated knife. I will say that these are best made and enjoyed immediately. If you plan on making them ahead of time, store the brownie waffles in the fridge and scoop ice cream straight from the freezer. I don’t recommend making and freezing the sandwiches ahead of time because the brownie will become too hard and the ice cream will melt before the waffle is soft enough to bite. So keep them separate and assemble upon serving. I highly recommend rolling them in toasted coconut for added texture and crunch!
Wanting to change it up? You can also use this brownie waffle to make sundaes! Take a cooled brownie waffle and top with a big scoop of your favorite Hudsonville Dairy Free ice cream flavor of choice. Add your favorite toppings, like coconut whipped cream, chopped peanuts, or a magic shell made from cacao powder + melted coconut oil!
If you give any of my recipes a try, be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Vegan Brownie Waffle Ice Cream Sandwiches
Yield 8 waffles
This recipe is sponsored by Hudsonville Ice Cream featuring their Dairy Free line!
- 1 cup White Rice Flour
- 1-2 cups Water or Non-Dairy Milk*
- 1 cup Coconut Sugar
- 1 cup Cacao Powder
- 2 tbsp Flax Meal + ¼ cup Water
- 1 tsp Vanilla Extract
- Pinch of Salt
- Hudsonville Dairy Free Frozen Dessert
- Toasted Coconut, optional
Measure and blend batter ingredients to create a smooth, thick batter.
Portion out ⅓ cup of batter per 4-inch waffle, Cook for about 2-3 minutes. Grease/spray oil in the waffle maker in between cooking each waffle.
Transfer waffles to a cooling rack. Once cool, assemble ice cream sandwiches using your favorite flavor of Hudsonville Dairy Free frozen dessert. Top with a brownie waffle and gently press down.
Serve immediately rolled in toasted coconut, optional.
Depending on how you measure your dry ingredients, you’ll need to adjust the liquid added. The consistency should resemble a thick pancake batter. For a richer brownie, use non-dairy milk instead of water.
Store brownie waffles in an airtight container. Keep in the fridge for up to 7 days.