Morning made better

Refreshing dairy-free mint chip ice cream is sandwiched between rich brownie cake in this classic summertime treat.


  • 1 cup all-purpose flour
  • ¾ cup cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup melted vegan butter, melted and cooled slightly
  • 3 tablespoons Forager Project Cashewmilk
  • 1 cup granulated sugar
  • 1 teaspoons vanilla extract
  • 1 pint dairy-free mint chip ice cream


  • Heat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  • In a large bowl, whisk together vegan butter, Forager Project Cashewmilk, and sugar until creamy and sugar is dissolved. Stir in vanilla. Add the flour mixture and beat until combined. The batter will be quite thick.
  • Scrape batter into the center of the prepared pan. Using an offset spatula or back of a spoon, smooth to a thin, even layer, about 10 x 7 inch rectangle, leaving a border of parchment paper around the edges. Bake until cake is set 10-12 minutes. Set aside and let cool completely.
  • When you are ready to assemble, remove ice cream from freezer and let it stand for a few minutes to soften slightly.
  • Using the parchment, transfer the cooled cake to a cutting board. Cut to cake in half crosswise to form 2 pieces that are each about 7 inches.
  • Using a large ice cream scoop, dollop ice cream evenly over the top half of the cake. Using an offset spatula or spoon, spread the ice cream into an even layer. Place the remaining piece of cake on the ice cream to make a large sandwich cake. Press down slightly. Wrap it well in plastic wrap and freeze until firm, at least 3 hours.
  • Remove the large sandwich cake from the freezer and take off the plastic wrap. Trim the edges and then cut into 9 smaller sandwiches. Serve immediately or wrap each sandwich well in plastic wrap and freeze until firm and ready to serve.
Dairy-free Mint Chip Ice Cream Sandwiches