Dairy Free Brownie Ice Cream Sandwiches

Brownie Ice Cream Sandwiches (dairy free)
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Brownies:
1/2 cup Coconut Oil, melted at room temperature
2 cups Coconut Sugar
2 Large Eggs, at room temperature
1/4 cup Water, at room temperature
1 teaspoon Vanilla Extract
1/2 cup Cocoa Powder
1/2 teaspoon Pink or Sea Salt
1/2 teaspoon Baking Powder
1 Tablespoon Cornstarch
1 1/2 cup Spelt Flour

Preheat oven to 350 degrees. Prepare a muffin pan with liners. We used parchment paper liners which are amazing! Baked goods bake nicely in them and they do not stick at all. If you are using regular muffin liners, be sure to spray the liners well.
In a large bowl, mix all wet ingredients together until well combined.
Add the remaining dry ingredients. Pour 1 heaping Tablespoon of  batter at the bottom of each muffin liner. Place on middle rack in oven and bake for 9-10 minutes. Let them cool before assembling your sandwiches.  

If you prefer, you can fill up each muffin liner about 3/4 the way full, bake them and then cut them horizontally in half for the sandwiches, but we found that doing it that way created more crumbs in the brownies. Baking them in the small portions also creates more of an extra chewy, dense brownie, which we adore!
Chocolate Sauce:
1/3 cup Maple Syrup
1/3 cup Coconut Oil
1/2 teaspoon Vanilla
1/3 cup Cocoa

Mix all ingredients together set aside until ready to assemble the brownies.

For the Ice Cream:
You can use any kind or flavor you like, but we used vanilla rice dream ice cream. Coconut or soy ice creams would be great for these too and most are naturally sweetened.

For the Graham Crackers:
We used sugar free graham crackers (Mi-dels Brand, which can be found at most regular grocery stores!) and coated them with melted sugar free chocolate. The colored candy’s on top are not naturally sweet, but we needed orange and blue for the grad! If you wanted to recreate the graduation cap look without the candies, nuts or natural sprinkles could be a healthier option.

TO ASSEMBLE:
Once your brownies have cooled, take half the brownies out of the muffin pans and unwrap them from the wrappers. Scoop about 3 tablespoons of slightly softened ice cream on top of the lined brownies still in your muffin pan. Gently top the ice cream with the other brownie. Pour the melted chocolate sauce over the brownie sandwiches. Immediately freeze for at least 1 hour or until ready to serve.

To add the graduation hat:
Melt about 1/2 cup plain sugar free chocolate in a small bowl. While the brownies are freezing, dip one side of a square of graham crackers into the chocolate. Place on a parchment lined baking sheet and quickly top with any toppings desired. Freeze the crackers until hardened and then add them to the top of the brownie sandwiches. For best results, enjoy these sandwiches when frozen or very chilled!

Even if you add the graham cracker to these sandwiches, the chocolate graham cracker is not meant to be a replacement for the chocolate sauce over the brownie! The chocolate sauce really added a nice touch to the brownies and I would say is mandatory whether you add the chocolate graham cracker or not!