Diet? What diet? No seriously though, some times I get inspired by ideas and I just HAVE to make something. This is one of those recipes. The cookies alone are omg good, but pretzel milk ice cream? I think I had a divine moment of inspiration making that.
Do you have to make this into a sandwich? Nope. Both recipes are great on there own. I’ve enjoyed the brownie bites on their own (with a glass of red wine) as dessert at night, and I have definitely snuck my spoon into the ice cream. But if you want a special treat – or to wow some guests – this sandwich is pretty much IT.
While together this may not be the healthiest dessert ever, on their own, the cookies are pretty healthy – there is no oil, just apple sauce! They are so moist and fluffy, with delicious chunks of chocolate in them. And if you eat one right out of the oven (I recommend that you do), the chocolate just melts in your mouth. Literally. It’s pretty amazing when it mixes with the sea salt on top.
I was never much of a salty person until I discovered how well it went with sweet – and man, I can’t get enough!
The ice cream has a couple of little tricks to it that took me a few batches to figure out. But don’t worry – you won’t make them! First don’t let the pretzels sit in the milk for more than 15 minutes. It doesn’t give the milk more of a pretzel flavor – but it will sop up a whole bunch of milk. Not good. Roasting the pretzels in advance intensifies the flavor enough so that just 15 minutes is enough.
Second, all that salt – from the pretzels and salt we add? Yes, it’s delicious, but it also means this ice cream takes a while to get cold enough to freeze. If you don’t mind a little soft serve (and really, who does?) that’s totally fine – but if you are trying to make these sandwiches, you have to let it freeze over night. Lesson learned, trust me.
If you aren’t already, definitely follow me Facebook, Twitter, Instagram and Pinterest to make sure you never miss a recipe, get tons of behind the scenes pics of all the food I’m working on and eating, the trips I’m taking and tons of Oreo and NYC pics!
- For Sea Salt Chocolate Brownie Bites
- 1/2 cup + 2 tablespoons Applesace
- 2/3 cup agave
- 1 tablespoon Flax Mea
- 2 tablespoons Water
- 1 teaspoon Vanilla Extract
- 1 cup Flour
- 1/2 cup Cocoa Powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped Dark Chocolate
- 1 teaspoon Sea Salt for sprinkling
- * For Ice Cream*
- 4 cans Full Fat Coconut Milk
- 2 cups large Pretzels
- 1 cup Brown Sugar
- 1/4 cup + 2 tablespoons Cornstarch
- 1 teaspoon Salt
- For Cookies
- Preheat oven to 350
- Mix all ingredients except sea salt in a large bowl. Once ingredients are well blended, scoop them on to a foil or silicone lined baking sheet. Sprinkle cookies lightly with sea salt. (A little ges a long way).
- Bake for 8-10 minutes. Let cool
- For Ice Cream
- Preheat oven to 400
- On a large tray, place pretzels and cook for 10 minutes. Remove and let cool.
- In a large pot, add coconut milk, and heat over low heat. Whisk until cream is mixed into liquid, and turn off heat.
- Add pretzels, and let sit for 15 minutes. Remove pretzels from liquid and discard.
- Turn heat back on to medium high, and whisk in brown sugar and salt.
- When milk is hot, slowly add cornstarch, whisking vigorously. Bring milk to a light boil and then remove from heat.
- Let cool completely, and then pour into your ice cream maker. Churn for 10 minute and pour it into a wax paper lined, 8x8 baking tray. Cover the ice cream with another sheet of wax paper, and put the tray in the freezer and let chill over night.
- For Sandwiches
- Using a cookie cutter slightly smaller than your brownie bite cookies, cut out circles of ice cream. If necessary use the wax paper to lift the ice cream out of the tray and pop out the circle.
- Assemble the sandwich and keep in the freezer until ready to serve.