How to Make a LOW GI Brownie Ice Cream Sandwich


What is with the weather in Madison, Wisconsin?

It is April 18th and there is snow on the ground AND it’s hailing. HAILING!!

All “Hail”-s Madison – ha ha ha !!

* nervous laughter *

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My day turned around when I was handed a bottle of free chocolate milk… only in Wisconsin, amiright??

After my Nutri Sci lecture, I headed back to my apartment to crank through some homework. To get back to my apartment, I have to walk down Bascom Hill and through State Street. At the bottom of Bascom Hill, there were students in hooded parkas handing out bottles of chocolate milk under a tent labeled “Ag Day”.

This moment was comparable to finding the pot of gold at the end of rainbow. Except instead of rain, there was hail. Instead of leprechauns, there were students in parkas. And instead of gold, there was chocolate milk. Same thing – right??

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As you all know, chocolate is arguably my favorite dessert. Correction – chocolate is my favorite type of food.

I should prolly change All Hails the Kale to All Hails the Chocolate but Kale is a bit more more taboo… 😉

SO – chocolate isn’t the healthiest thing, yet I haven’t eliminated it from my diet. I study the negative effects of sugar, and I haven’t eliminated it from my diet.

When it comes to chocolate, I don’t remove it from my diet because it can easily be tweaked to become healthier or lighter.

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For example, instead of chugging the chocolate milk ( AKA the pot of gold ), I use it as “creamer” for my coffee.

Today, I added a splash of chocolate milk to my Starbucks cold brew because the coffee dilutes the sugar in the chocolate milk. The slower I consume the sugars from the chocolate milk, the slower the spike in blood sugar – which is MAJOR key.

( Today was my Double-Star Day at Starbucks, so of course I had to treat myself to a cold brew – and the chocolate milk was a bonus 😉 )

I also enjoy chocolate in brownies.

I’m skeptical of those who claim that they dislike brownies.

But – if I’m trying to ~healthify~ chocolate, I would make something like these brownies because instead of regular sugar, they have coconut sugar.

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Coconut sugar is my JAM because of its glycemic index…

Term of the day: “Glycemic Index”

Glycemic index, GI, is a measurement evaluating the carbohydrate containing foods and their impact on blood sugar and glucose levels. Carbs with a low GI value are around 55 or less and absorbed and metabolized slower than a higher GI valued food.

You want to avoid a large spike in blood sugar because the greater the spike in blood glucose, the more insulin released, the more glucose uptake in cells. Over time, your cells may become insulin resistant and won’t uptake glucose as well, this results in “hyperglycemia”.

Now, that’s a lot of “this then that then this then that”, BUT it is important to be aware of the physiological effects of sugar consumption is you have a major sweet tooth like me.

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SO – back to the coconut sugar. What’s the deal with the coconut sugar glycemic index??!

Coconut sugar ranks as 35 on the glycemic index. Table sugar ranks much higher than coconut sugar, as it ranks between 60-65.

Okay, so it ranks lower on the glycemic index. But you might be wondering about the taste… If it tastes like crap, it wouldn’t really be worth the swap, right?

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I tested out coconut sugar and I’m obsessed. I would say that it is comparable to brown sugar – texture and color wise. It a FAB substitute for brown sugar. Coconut sugar has a very slight coconutty taste.

I tested out brownies and subbed the sugar with coconut sugar and HOLY YUM. It tastes so good. There is a hint of coconut, but TBH I didn’t really notice it until my dad pointed it out.

( YES – bob approves of the brownie ice cream sandwich 😉 )

Please enjoy this video of my dad enjoying the brownie sandwiches…




OKAY – my GI rant is over. I’m still not over the amazingness of coconut sugar, so here is a recipe to shut me up 😉


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¾ cup almond flour 

¾ cup coconut sugar

¾ cup cacao powder

1/2 cup coconut oil

2 eggs

1 tsp vanilla extract

¼ cup non fat greek yogurt

1/3 cup dark choco ( at least 73% )

Pinch of sea salt

1/2 tsp baking powder

Ice Cream

1 tub of vanilla halo top

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Preheat oven to 350° F. Melt coconut oil in the microwave until mostly of the coconut oil melts. In a large bowl, combine coconut oil, eggs, and greek yogurt. Mix until consistent and set aside. In another large bowl, mix all dry ingredients. Make a well in the dry ingredients and pour wet ingredients into the well. Mix until consistent. Grease an 8x8x2 pan with coconut oil, and spread in batter. Bake for about 25 minutes – MAY vary depending on your oven.

Allow brownies to cool and take the Halo Top ice cream out of the freezer and allow to soften for a few minutes. Cut the brownies in half. Spread the Halo Top on one half of the brownie. Layer the Halo Ice cream with the other brownie half. Gently press the brownie ice cream sandwich together. Wrap with Saran wrap and freeze for at least an hour. Remove from freezer and cut with a sharp knife. ENJOY!!

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I like to add sprinkles to mine. Sprinkles are optional BUT highly, highly encouraged.

Anyone else a choco-holic..?!!

DM me on Instagram or tag me in your LOW GI Brownie Ice Cream Brownie Sandwich creations!! Extra credit for those who use cute sprinkles. 😉

xx hails



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