Vegan Brownie & Raspberry Ice Cream Sandwiches


Vegan Brownie & Raspberry Ice Cream Sandwiches
Raspberry sorbet with a hint of lemon zest and decadent gooey brownies are a match made in vegan heaven in this luscious dessert.

Makes 6



1 ½ cups caster sugar

1 tsp finely grated lemon zest

4 cups frozen raspberries

150ml unsweetened vegan milk (soy oat or nut)

Freeze-dried raspberries, to serve

For the brownie

2 tbsp linseed meal

1 cup plain flour

1 tsp baking powder

½ cup Dutch cocoa powder, sifted

⅓ cup vegetable oil

½ cup firmly packed brown sugar

½ cup caster sugar

2/3 cup unsweetened vegan milk (soy, oat or nut)



  1. To make the sorbet, combine the sugar and 1 cup water in a medium saucepan over medium heat, stirring to dissolve the sugar. Bring to a simmer and cook for 4 minutes or until syrupy.
  2. Take off the heat, add lemon zest and set aside to cool. Refrigerate until cold.
  3. Place the raspberries, syrup and milk in a food processor and process until smooth. Spoon into a 2-litre capacity metal tin and freeze for 4 hours, or until frozen. Cut into squares, return to a clean food processor and process again, until smooth. Spoon back into the tin and freeze for 1 hour, or until frozen and scoopable.
  4. Meanwhile, to make the brownie, preheat oven to 200°C (180°C fan forced). Place the linseed meal and ¼ cup water in small bowl and stir to combine. Set aside for 5 minutes to thicken.
  5. Line a lightly greased 33cm x 23 cm (base measurement) baking tin with non-stick baking paper, leaving a 3cm overhang.
  6. Combine the flour, baking powder, cocoa powder and pinch salt in a large bowl and whisk to combine.
  7. Combine the linseed meal, oil, sugars and milk in a separate bowl and whisk to combine. Add the oil mixture to the flour and whisk until smooth.
  8. Pour into the tray and bake for 15 minutes, or until when inserted with a skewer, it is still slightly fudgy. Set aside to cool then freeze for 1 hour, or until frozen.
  9. Using a 8cm round cutter, cut the brownie into 12. Scoop sorbet and sandwich together. Freeze until ready to serve.
  10. Serve scattered with freeze-dried raspberries.



For a fast version, use store-bought raspberry sorbet. This sorbet will get hard when frozen for more than a day. To serve, remove from the freezer 10 minutes before serving to make it easier to scoop.



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