BROWNIE ICE CREAM SANDWICH

I came back from visiting family, after a family health emergency (which all turned out well in the end), with cravings for things I couldn't eat.  This just very very rarely happens to me anymore.  I don't normally get cravings.  But I had to leave immediately, without having time to plan food, making sure I have things to eat that are gluten free, low carb.  I normally am fine with my own things, and not bothered at all by what everyone else eats.  But since I didn't have much with me, other than making myself a couple bread buns so I could at least make a sandwich while there, I was very hungry most of the time, watching others enjoy food, while just making do with the little that I could eat.  It wasn't even that there was a lot of food around me! But somehow I kept thinking of all the things I couldn't enjoy that others could.  I was determined when I got home to make some of the foods that came into my head, or that I saw, or that I dreamed of, to enjoy.  

This doesn't happen often, but when it does, I get through it by telling myself, "I can make that".  When I do, I'm satisfied, I get over it, I go on.  

So chocolate and ice cream was on my mind when I got home.  The brownie/cookie part is from my Chocolate Fudge Brownie recipe, pretty simple, and worked really well for this.  

CHOCOLATE FUDGE BROWNIES

                

2 oz.  unsweetened chocolate

1/3 cup  coconut oil -- or butter

1 cup  sweeteners -- (12 packets Truvia, 1/4 cup xylitol, 8 drops liquid sucralose)

2 eggs

1/2 tsp.  vanilla

1/2 cup  almond meal

1/4 cup  flaxseed meal, golden

1/2 tsp.  baking powder

1/4 tsp.  salt

In medium saucepan, over medium low heat, melt chocolate and oil. Remove from heat and add sweeteners, eggs, and vanilla.  Mix well, and add the remaining ingredients.  Stir well and pour whoopie pie pan to fill 12 cups in the pan. Bake in pre-heated 350 degrees F oven for 10 to 12 minutes.  Do not over bake!  The longer you bake, the more cake-like, the less, the more fudgy, and brownie-like.  

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12 Servings/Per Serving: 127 Calories, 11 g fat, 4 g protien, 4 g carbs, 2 g fiber

Entire Recipe: 1519 Calories, 138 g fat, 50 g protein, 48 g carbs, 18 g fiber

The ice cream filling was the same recipe as the Ice Cream Dibs

Ice Cream:

1/2  cup  heavy cream

2 tablespoons  sugar-free syrup -- (such as DaVinci or Torani)

1 tablespoon  sugar-free vanilla pudding and pie filling

In a small bowl, whip together cream, sugar-free syrup, and vanilla pudding and pie filling mix until it is stiff.  

For 1/12 of recipe:

38 Calories; 4g Fat (84.6% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber;

For 1/6 of recipe:  77 Calories; 7g Fat (84.6% calories from fat); trace Protein; 3g Carbohydrate; 0g Dietary Fiber

To make the sandwich:

After brownie cookies have cooled, spread the filling on a cookie and cover with second cookie to make a sandwich.  Wrap each cookie individually and place in a freezer bag in your freezer.  These also are really good before you freeze for a whoopie pie!  Or to tell you the truth, I had a hard time not eating them just slathering the filling onto a cookie and eating it right away.  (I did that with one), so you can choose which way you like them.  Unfrozen or frozen, they are delightful to the taste buds! Enjoy!