Healthier Brownie Bark Mini Ice Cream Sandwiches
Yields: 16 mini ice cream sandwiches
These little ice cream sandwiches are so cute and fun! The fudgy brownie bark “crusts” taste so indulgent, but the smooth, rich ice cream in the middle truly steals the show. It tastes incredible! (The salted caramel and triple chocolate flavors are my favorite!) Ice cream sandwiches will keep for at least 3 months if stored in zip-topped bag in the freezer with all of the air squeezed out of it. Just thaw on the counter for 5+ minutes before enjoying!
  1. Preheat the oven to 300°F, and line a baking sheet with a silicone baking mat (highly preferred!) or parchment paper.
  2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Alternate between adding in the flour mixture and the milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Spread the batter onto the prepared baking sheet in an even layer ⅛” thick. (An offset spatula like this really helps!) Bake at 300°F for 11-13 minutes. Cool completely to room temperature on the baking sheet, and let the brownie bark sit for at least 3 hours at room temperature.
  4. Using a small round cookie cutter, gently press down into the cooled brownie bark to cut out circles. Carefully remove the excess brownie bark.
  5. Remove the ice cream from the freezer, and let it thaw for at least 15 minutes. While the ice cream thaws, place the brownie bark circles in the freezer to make them firmer. Once the ice cream has thawed enough to scoop, use a small ice cream scoop (I used this size!) to scoop up 1 ½ tablespoons of ice cream. Place onto the flat back side of one brownie bark circle, and gently press the flat back side of another brownie bark circle down on top to make a sandwich. Serve immediately -OR- place the ice cream sandwich in the freezer (to prevent the ice cream from melting!) while continuing to assemble the rest of your ice cream sandwiches with the remaining ingredients.
Notes: For the gluten-free flour, use as follows: ¼ cup (30g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ¼ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Regular whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the white whole wheat flour. Oat flour (gluten-free, if necessary!) may be substituted as well, but be extremely careful when measuring it!

I don’t recommend using Dutched or special dark cocoa powder. The brownie bark already tastes very rich and dark chocolaty without it! Make sure you measure the cocoa powder correctly using this method or a kitchen scale (← that’s the one I own!); too much will make this brownie bark taste bitter.

Honey or agave may be substituted for the maple syrup.

Any milk may be substituted for the nonfat milk.

I used a variety of ENLIGHTENED’s flavors! Vanilla, chocolate, strawberry cheesecake, triple chocolate, salted caramel, and brownies & cookie dough. (See pictures in blog post above!) You can find all of ENLIGHTENED’s flavors here! And you can see what stores sell ENLIGHTENED’s ice cream near you here!

For the small round cookie cutter, I actually used the lid of a spice jar that was 1 ¾ inches in diameter. (I still haven’t unpacked all of my cookie cutters after moving!)

If your ice cream sandwiches have been in the freezer for more than about 10 minutes, then let them thaw for a bit on the counter before enjoying!

{gluten-free, low fat}
Recipe by Amy's Healthy Baking at