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easy homemade chocolate brownie ice cream (vegan + gluten free)
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Cook Time: 10 minutes

Servings: 12

Cost: $1.93 /serving


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Step 1

you’ll want to make the brownies so that they’re cooling in time with the custard I recommend making the brownies first, then follow with the custard immediately afterwards. This will allow the brownies to fully cool before being churned into your ice cream, which will prevent the ice cream from melting. You can make these brownies gluten free or just regular vegan brownies. Once baked and cooled, slice half of the brownies into tiny cubes, and save the rest for serving with the ice cream. You can place the brownie bites into the freezer while you’re making the ice cream.

Step 2

custard: in a medium saucepan on medium heat, whisk together all the ingredients. Continue whisking until the chocolate has completely melted into the oat milk. Remove the custard from the heat and allow the mixture to cool at room temperature for 10 minutes. Then transfer the custard to chill in the fridge for 2-3 hours. There should be no heat coming from the custard when you’re ready to make the ice cream. If there is, then you need to chill longer. Any heat will alter the temperature of the ice cream mixer, preventing the ice cream from actually forming.

Step 3

cream: once your custard is chilled, follow the instructions of your ice cream machine, pouring the custard into the ice cream container and turning the machine on. With the specific ice cream maker I recommended, it took about 25 minutes to churn.

Step 4

add the brownie bites to the ice cream while it’s churning at or around 25-30 minutes in. Continue churning for another 5 minutes to ensure that the brownie is evenly distributed.

Step 5

Once the ice cream has churned and thickened, transfer the ice cream to an ice cream storage container and store in the freezer. Scoop and serve as desired with the remaining brownies!

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