Landscape photo of Pistachio Ice Cream Brownie Slices

Pistachio Ice Cream Brownie Slices (Vegan Gluten-Free)

These Pistachio Ice Cream Brownie Slices have a fudgy no-bake brownie base, a thick layer of pistachio tahini cream topped with dark chocolate.

If you loved my Tahini Pistachio Ice Cream then you are also going to love these brownie slices. As I was eating my bowl of ice cream, I thought how fun it would be to combine this with some chocolate. At first I thought of ice cream sandwiches and then I thought of brownies.

Close up of a Pistachio Ice Cream Brownie Slices
Pistachio Ice Cream Brownie Slices

Why will I love these Pistachio Ice Cream Brownie Slices?

These ice cream brownie bars are so special, they are:

  • Rich, chocolatey and fudgy
  • Cooling, refreshing and creamy
  • Packed with nuts, chocolate and dates
  • A great summertime snack or dessert
  • Easy to make in a few steps
  • No bake and delicious
  • Naturally vegan and gluten-free
  • Made with wholesome ingredients

If you already love these Pistachio Ice Cream Brownie Slices then skip ahead to the recipe card. First, let’s discuss the recipe in more detail.

Bitten Pistachio Ice Cream Brownie Slice on a wooden board
Pistachio Ice Cream Brownie Slices

What ingredients do I need?

These Pistachio Ice Cream Brownie Slices have three layers to them: the no bake brownie base; the pistachio ice cream; and the chocolate top.

For the brownie base:

  • Medjool dates: pit the dates and soak them in boiling water to make them even jammier and better for blending.
  • Tahini: this is best as the ice cream is tahini pistachio flavoured but you could use another nut or seed butter like cashew or almond butter.
  • Coconut oil: just a little to help set these brownies so they hold their shape but are still fudgy.
  • Cocoa powder: for the rich chocolate brownie flavour.
  • Salt: for the flavour.

As for the middle layer:

  • Tahini Pistachio Ice Cream: I use my favourite homemade ice cream recipe for these brownie slices but you can swap this for any ice cream you choose.

Finally the top layer:

  • Dark chocolate: any chocolate will work but I prefer a 85% chocolate. You can use dairy-free milk chocolate for something sweeter.
  • Coconut oil: this helps to set the chocolate firm but slightly softer than without it, so that it is neater and easier to slice into bars.
  • Tahini: for swirling onto the top. If you are using a different seed/nut butter for the base, you can use that same one here.
  • Crushed pistachios: as these are Pistachio Ice Cream Brownie Slices, I love a little extra crunch on top.
A stack of three Pistachio Ice Cream Brownie Slices
Pistachio Ice Cream Brownie Slices
Two Pistachio Ice Cream Brownie Slices drizzled in tahini
Pistachio Ice Cream Brownie Slices

How do I make these Pistachio Ice Cream Brownie Slices?

These are ready in a few steps:

  • Get the ice cream out the freezer: and allow to rest at room temperature for 30 minutes or so until soft and easily spreadable.
  • Make the brownie base: blend together all the ingredients to a sticky mix.
  • Press the brownie base into the tin: to make an even layer and freeze for 20 minutes to firm up.
  • Scoop and spread the ice cream on top of the brownie: to make a thick layer of ice cream. Freeze for 10 minutes.
  • Melt the chocolate and coconut oil: and pour over the ice cream.
  • Swirl on the tahini: and add the crushed pistachios.
  • Freeze for 4 to 6 hours or overnight: to allow all the layers to set.
  • Use a hot sharp knife to slice into bars: it’s best to let the bars sit at room temperature for 20 minutes first.

Are these slices gluten-free and nut-free?

Yes, these are gluten-free but as the ice cream is not nut-free (it contains pistachios) these Pistachio Ice Cream Brownie Slices are not nut-free. The brownie base is nut-free however if you want to use this to top with your favourite nut-free ice cream (like my Double Chocolate Hazelnut Ice Cream without the hazelnuts).

How long will these last?

These are best kept in a Ziploc bag in the freezer for 2-4 weeks.

I love homemade ice cream and chocolate snacks, what else can I make?

I hope you are going to love these Pistachio Ice Cream Brownie Slices and for more ideas how about my:

Pistachio Ice Cream Brownie Slices (Vegan Gluten-Free)

  • Servings: 8-16
  • Difficulty: easy
  • Print

These Pistachio Ice Cream Brownie Slices have a fudgy no-bake brownie base, a thick layer of pistachio tahini cream topped with dark chocolate.

Ingredients

    For the Brownie Base:
  • 200g medjool dates (pitted weight)
  • 120g tahini
  • 1 tbsp coconut oil, melted
  • 40g cocoa powder
  • A pinch of salt
  • For the Filling:
  • 300g or 6 large scoops of pistachio ice cream
  • For the Topping:
  • 100g dark chocolate, chopped small
  • 1 tbsp coconut oil
  • 2-3 tbsp tahini
  • 1 tbsp crushed pistachios

Directions

  1. Allow the ice cream to sit at room temperature for 30-60 minutes until it’s soft enough to easily scoop and shape. Line a 9×5-inch loaf tin with parchment paper.
  2. Make the brownie base: soak the dates in boiling water for 10 minutes then drain. Add them to a blender with the tahini, coconut oil, cocoa powder and salt and blend to a smoothy, sticky mix.
  3. Transfer the brownie mix to the dish, pressing down firmly to make an even base. Chill in the freezer for 20 minutes.
  4. Once the ice cream is soft, scoop it onto the base, using about 300g or enough scoops of ice cream to cover the base in a thick layer. Smooth over the top with a palette knife and place in the freezer for 10 minutes.
  5. Meanwhile, melt the chocolate with the coconut oil till glossy. Pour the chocolate over the ice cream layer and work quickly to spread it out evenly. Top with tahini and make swirl patterns with a small knife. Sprinkle over some crushed pistachios and place back in the freezer for 4-6 hours or overnight till set.
  6. To cut the bars, allow to chill at room temperature for 20 minutes then use a hot sharp knife (warm the knife in a mug of boiling water then wipe off the water) to slice into bars or squares.
  7. Enjoy straight away or keep in a Ziploc bag or covered well in the freezer for 2-4 weeks.
Landscape photo of Pistachio Ice Cream Brownie Slices
Pistachio Ice Cream Brownie Slices

I look forward to hearing what you think of these Pistachio Ice Cream Brownie Slices so please let me know in the comments below. If you do make these slices, I’d love to see so please tag me in them, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With pistachio ice cream slices love x

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