Delicious vanilla ice cream or frozen yogurt studded with coconut flakes and almonds sandwiched between two brownie cookies. Almond Coconut Ice Cream Brownie Sandwiches are the perfect summer treat.
I made the mistake of buying these little egg-shaped Almond Joy bars for Easter. These are my absolute favorite chocolate bar. What was I thinking? I did manage to limit myself to one a day but as I was eating the last one and feeling rather sad about it; I started to think of ways to enjoy this delicious flavor combination. That is when the idea for these Almond Coconut Ice Cream Brownie Sandwiches magically came to me. Maybe it was desperation rather than magic but either way, it is a rather brilliant idea, if I do say so myself. I’m sure it has been done before but it was exactly what I wanted for Father’s Day.
I really wanted a fun dessert that was child friendly. In the heat of the summer, ice cream is the perfect antidote. How many of us have memories of hearing the music of an ice cream truck coming through our neighborhoods? Suddenly kids are running towards the truck from every direction. Wide smiles are on every face and excited chatter fills the air. The cool sensation of the ice cream cooling your mouth and tummy creates the perfect summer moment. That is what I wanted for Father’s Day, a little nostalgia along with a fun, delicious, summer treat.
I remember being a Daddy’s girl when I was little. What daughter isn’t? I know my little one adores her Daddy. One of my favorite memories is of my Dad letting me do his hair with bows and all. I would sit on the back of the couch and brush his hair and “decorate” it with clips and bows. Daughters tend to have their Daddy’s wrapped around their little fingers. Mine has both her Daddy and her grandfather’s firmly wrapped around hers. I can see her manipulating them to get what she wants. She even gets her great-grandfather to do her biding by batting her eyelashes and smiling shyly. It works every time.
That’s what Daddies are for. So I am quite happy to celebrate Father’s Day with a kid-like treat. These creamy, delicious bars will have everyone feeling like a child in no time. If you are still iffy on black beans in brownies, don’t be. Try it! I promise you will not know they are in there. It is the only way I’ll make brownies now. You won’t taste the black beans. Do I need to say it again? You won’t taste the black beans. Just enjoy!
If you want to be sure to see Food Done Light’s next recipe, Hot Buffalo Chicken Dip, subscribe by email below. You won’t want to miss it.
Follow me on Pinterest Christie@Food Done Light
Happy Healthy Eating,
- 1 (15 oz.) can low-sodium black beans, rinsed and drained
- 2 large eggs
- ½ cup dark cocoa powder
- ¾ cup sugar
- 1 tbsp. 2% fat plain Greek yogurt
- 1 tsp. chocolate flavored balsamic vinegar or regular balsamic vinegar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 1 tsp. vanilla extract
- 1½ cups low-fat vanilla ice cream or frozen vanilla yogurt, slightly softened
- ½ cup almonds, divided
- ½ cup unsweetened coconut, divided
- Preheat oven to 350°.
- Cut a 13 inch piece of parchment
- Spray a baking sheet with baking spray and line with parchment paper.
- In a food processor, blend beans, eggs, cocoa powder, sugar, yogurt, vinegar, baking powder, baking soda, salt and vanilla extract until smooth.
- Pour batter into the prepared baking sheet and even out with a spatula.
- Bake for 20 to 30 minutes or until a toothpick inserted into the middle comes out clean. Leave oven on.
- Place on a baking rack and cool completely.
- While brownies are cooling, place coconut on another baking sheet and toast, stirring occasionally, until golden brown about 10 minutes. Let cool completely.
- Place almonds in a small skillet over medium heat and cook until you can just smell the almonds, about 5 minutes. Chop almonds and let cool.
- Place a large cutting board on top of the brownies and flip over. Peel off the parchment paper off the brownies and cut into 16 rectangles. Put into the freezer until ice cream is ready.
- In a medium bowl, stir together ice cream, ⅓ cup almonds and ⅓ cup coconut.
- Line a baking sheet with a clean piece of parchment paper. Place 8 slices of brownies spaced out on the baking sheet. Top with 3 tbsp. ice cream and spread to the ends of the brownie. Top with another slice of brownie.
- Freeze for 3 hours.
- Place the remaining toasted coconut and almonds on a plate and roll the outside of the ice cream brownie sandwiches in coconut mixture.
- Serve immediately or place back in the freezer until needed.
Check out these other summer treats from Food Done Light: