Vegan Brownie Chocolate Ice Cream

Name: Vegan Brownie Chocolate Ice Cream
Prep time: 2 h 30 min
Total time: 2 h 30 min
Ingredients: 1 14-ounce can full-fat quality coconut milk ((1 can yields ~1 3/4 cups // organic when possible)); 1 cup unsweetened vanilla almond milk; 1/2 tsp xanthan gum; 2/3 cup unsweetened cocoa powder; 1 tsp pure vanilla extract; 1/3 heaping cup raw sugar ground in a coffee grinder ((or sub maple syrup / honey if not vegan)); 3-4 whole vegan gluten-free black bean brownies

4.8

(28)

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Prep Time: 150 minutes

Total: 150 minutes

Servings: 8

Cost: $3.48 /serving

Author : Minimalist Baker

brownie ice cream

Ingredients

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1 14-ounce can full-fat quality coconut milk ((1 can yields ~1 3/4 cups // organic when possible))1 cup unsweetened vanilla almond milk1/2 tsp xanthan gum2/3 cup unsweetened cocoa powder1 tsp pure vanilla extract1/3 heaping cup raw sugar ground in a coffee grinder ((or sub maple syrup / honey if not vegan))3-4 whole vegan gluten-free black bean brownies

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Instructions

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Step 1

Place coconut and almond milk, xanthan gum, cocoa powder, vanilla, and sugar in a and blend until well combined. Transfer to a mixing bowl, cover and refrigerate until chilled through - at least 2 hours.

Step 2

Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freeze, taking out to stir every couple hours to aerate.)

Step 3

Once the ice cream is at soft-serve consistency, add in brownie chunks. You can either do this at the end of the ice cream maker's churning process, or once you pour it into a container. Smooth the top with a spoon, cover, and freeze until firm. Or eat immediately though it will be quite soft.