Vegan Brownie Chocolate Ice Cream
Did you think that I would let my obsession with coconut ice cream pass me by without dipping into the world of chocolate? You and I would have had to question our friendship if I did.
You can’t go wrong with this recipe, especially as the weather gets warmer.
It’s a base of coconut and almond milk. Cocoa powder adds a rich chocolate flavor. Vanilla balances it out. And chunks from my vegan GF Brownies bring a new dimension to the recipe.
Ask John about how good it is. He saw me “sampling” more than taking pictures and almost had to remove the spoon as I hovered over the container. It’s so good, and it doesn’t even taste vegan or gluten-free! I am glad.
Ingredients
- Coconut milk, full-fat 14-ounce can (can yields about 1 3/4 cups; organic is best)
- 1 cup vanilla almond milk, unsweetened
- xanthan Gum, 1/2 tsp
- Unsweetened cocoa powder, 1/3 cup
- 1 tsp pure vanilla extract
- If you are not vegan, use maple syrup or honey instead of 1/3 cup of raw sugar.
- Three or four whole black bean brownies
Instructions
- Blend coconut and almond milk, xanthan, cocoa, vanilla, and sugar until well combined in a High-Speed Blender. Transfer to a bowl and cover. Refrigerate until well chilled – at least two hours.
- Pour into a pre-chilled Ice Cream Maker. Follow the directions. Pour into a freezer-safe container and cover. Freeze, stirring every few hours.
- Add brownie pieces once the ice cream reaches a soft-serve consistency. This can be done either at the end or after the ice cream maker has finished churning. Smoothen the top using a spoon. Cover and freeze until it is firm. You can eat it immediately, but the texture will be soft.
