Chocolate Brownie Ice Cream (Non-Dairy) - Bravabod
Recipes

Chocolate Brownie Ice Cream (Non-Dairy)

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 60" plus chilling

This super creamy chocolate brownie ice cream tastes like the real deal. It's ultra chocolatey with tons of fudgy brownie pieces strewn throughout. No dairy needed and so worth it. This will make 2.5 pints of ice cream.

How To MakeDiet Type: Classic

liked this

Freeze For 1 month

Best by 1 month frozen


Shopping List
  • 1 (15 ounce) can full-fat coconut milk
  • 1 1/4 cups brownies (store-bought or homemade)
  • 1 cup non-dairy milk (such as oat milk)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup smooth nut butter of choice (I use almond)
  • 1/2 cup raw cashews (Note 1)
  • 1/4 cup + 1 tablespoon cane sugar
  • 1/4 cup maple syrup, agave syrup, and/or date syrup
  • 2 teaspoons arrowroot or cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Soak the cashews in warm water for 30 minutes to soften. Drain and rinse before using.
  2. Step 2: Add the coconut milk, oat milk, cocoa, nut butter, soaked cashews, sugar, syrup, starch, vanilla, espresso, and salt to a high-powered blender or food processor. Blend everything very well, until completely smooth. Scrape down the sides as needed. There should be no cashew fragments if possible.
  3. Step 3: Chill the batter for 2 hours to overnight. Chilling will give a better final texture.
  4. Step 4: Pour the chilled mixture into an ice cream maker and use according to directions. For my ice cream maker, I blended it for 45 minutes total. Note: If you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover and freeze. Stir it every few hours to incorporate more air. Once it is semi-solid, stir in the chopped brownie pieces.
  5. Step 5: While the ice-maker blends, chop the brownies into bite-sized pieces. Five minutes before the ice cream is done, add in the brownie chunks (if you cannot open your ice-cream maker, stir in the brownies at the end). Transfer the finished ice-cream to an airtight freezer-safe container and freeze until fully firmed.
  6. Serve: Grab a spoon and enjoy! If your ice cream is hard, let it sit on the counter for 10 minutes to soften enough to scoop.

Recipe Notes

Note 1: Raw cashews may be substituted with an additional 1/4 cup of smooth nut butter.

Nutrition

This super creamy chocolate brownie ice cream tastes like the real deal. It's ultra chocolatey with tons of fudgy brownie pieces strewn throughout. Entirely vegan and so worth it. This will make 2.5 pints of ice cream.

How To MakeDiet Type: Plant-based

liked this

Freeze For 1 month

Best by 1 month frozen


Shopping List
  • 1 (15 ounce) can full-fat coconut milk
  • 1 1/4 cups vegan brownies (store-bought or homemade)
  • 1 cup non-dairy milk (such as oat milk)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup smooth nut butter of choice (I use almond)
  • 1/2 cup raw cashews
  • 1/4 cup + 1 tablespoon cane sugar
  • 1/4 cup maple syrup, agave syrup, and/or date syrup
  • 2 teaspoons arrowroot or cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Soak the cashews in warm water for 30 minutes to soften. Drain and rinse before using.
  2. Step 2: Add the coconut milk, oat milk, cocoa, nut butter, soaked cashews, sugar, syrup, starch, vanilla, espresso, and salt to a high-powered blender or food processor. Blend everything very well, until completely smooth. Scrape down the sides as needed. There should be no cashew fragments if possible.
  3. Step 3: Chill the batter for 2 hours to overnight. Chilling will give a better final texture.
  4. Step 4: Pour the chilled mixture into an ice cream maker and use according to directions. For my ice cream maker, I blended it for 45 minutes total. Note: If you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover and freeze. Stir it every few hours to incorporate more air. Once it is semi-solid, stir in the chopped brownie pieces.
  5. Step 5: While the ice-maker blends, chop the brownies into bite-sized pieces. Five minutes before the ice cream is done, add in the brownie chunks (if you cannot open your ice-cream maker, stir in the brownies at the end). Transfer the finished ice-cream to an airtight freezer-safe container and freeze until fully firmed.
  6. Serve: Grab a spoon and enjoy! If your ice cream is hard, let it sit on the counter for 10 minutes to soften enough to scoop.

Recipe Notes

Note 1: Raw cashews may be substituted with an additional 1/4 cup of smooth nut butter.

Nutrition

This super creamy chocolate brownie ice cream tastes like the real deal. It's ultra chocolatey with tons of fudgy brownie pieces strewn throughout. No dairy needed, only 6g of net carbohydrates per serving, and so worth it. This will make 2.5 pints of ice cream.

How To MakeDiet Type: Low-carb

liked this

Freeze For 1 month

Best by 1 month frozen


Shopping List
  • 1 (15 ounce) can full-fat coconut milk
  • 1 1/4 cups prepared low-carb brownies (store-bought or homemade)
  • 1 cup non-dairy milk
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup smooth nut butter of choice (I use almond)
  • 1/2 cup raw cashews (Note 1)
  • 1/4 cup + 1 tablespoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1/4 cup yacon syrup or low-carb maple syrup (Note 2)
  • 2 teaspoons arrowroot or cornstarch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Soak the cashews in warm water for 30 minutes to soften. Drain and rinse before using.
  2. Step 2: Add the coconut milk, oat milk, cocoa, nut butter, soaked cashews, sugar, syrup, starch, vanilla, espresso, and salt to a high-powered blender or food processor. Blend everything very well, until completely smooth. Scrape down the sides as needed. There should be no cashew fragments if possible.
  3. Step 3: Chill the batter for 2 hours to overnight. Chilling will give a better final texture.
  4. Step 4: Pour the chilled mixture into an ice cream maker and use according to directions. For my ice cream maker, I blended it for 45 minutes total. Note: If you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover and freeze. Stir it every few hours to incorporate more air. Once it is semi-solid, stir in the chopped brownie pieces.
  5. Step 5: While the ice-maker blends, chop the brownies into bite-sized pieces. Five minutes before the ice cream is done, add in the brownie chunks (if you cannot open your ice-cream maker, stir in the brownies at the end). Transfer the finished ice-cream to an airtight freezer-safe container and freeze until fully firmed.
  6. Serve: Grab a spoon and enjoy! If your ice cream is hard, let it sit on the counter for 10 minutes to soften enough to scoop.

Recipe Notes

Note 1: Raw cashews may be substituted with an additional 1/4 cup of smooth nut butter.

Note 2: If using low-carb maple sweetener, taste it beforehand to make sure it does not have a bitter flavor. Stock age and brand can affect the overall flavor of these products.

Nutrition

This super creamy chocolate brownie ice cream tastes like the real deal. It's ultra chocolatey with tons of fudgy brownie pieces strewn throughout. No dairy needed and so worth it. This will make 2.5 pints of ice cream.

How To MakeDiet Type: Paleo

liked this

Freeze For 1 month

Best by 1 month frozen


Shopping List
  • 1 (15 ounce) can full-fat coconut milk
  • 1 1/4 cups paleo brownies (store-bought or homemade)
  • 1 cup non-dairy milk (such as oat milk)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup smooth nut butter of choice (I use almond)
  • 1/2 cup raw cashews
  • 1/4 cup + 1 tablespoon coconut sugar
  • 1/4 cup maple syrup, agave syrup, and/or date syrup
  • 2 teaspoons arrowroot starch
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon espresso powder (optional)
  • 1/4 teaspoon salt

Instructions
  1. Step 1: Soak the cashews in warm water for 30 minutes to soften. Drain and rinse before using.
  2. Step 2: Add the coconut milk, oat milk, cocoa, nut butter, soaked cashews, sugar, syrup, starch, vanilla, espresso, and salt to a high-powered blender or food processor. Blend everything very well, until completely smooth. Scrape down the sides as needed. There should be no cashew fragments if possible.
  3. Step 3: Chill the batter for 2 hours to overnight. Chilling will give a better final texture.
  4. Step 4: Pour the chilled mixture into an ice cream maker and use according to directions. For my ice cream maker, I blended it for 45 minutes total. Note: If you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover and freeze. Stir it every few hours to incorporate more air. Once it is semi-solid, stir in the chopped brownie pieces.
  5. Step 5: While the ice-maker blends, chop the brownies into bite-sized pieces. Five minutes before the ice cream is done, add in the brownie chunks (if you cannot open your ice-cream maker, stir in the brownies at the end). Transfer the finished ice-cream to an airtight freezer-safe container and freeze until fully firmed.
  6. Serve: Grab a spoon and enjoy! If your ice cream is hard, let it sit on the counter for 10 minutes to soften enough to scoop.

Recipe Notes

Note 1: Raw cashews may be substituted with an additional 1/4 cup of smooth nut butter.

Nutrition

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Chocolate Brownie Ice Cream (Non-Dairy)

PT1H 1 (15 ounce) can full-fat coconut milk 1 1/4 cups brownies (store-bought or homemade) 1 cup non-dairy milk (such as oat milk) 1/2 cup unsweetened cocoa powder 1/2 cup smooth nut butter of choice (I use almond) 1/2 cup raw cashews (Note 1) 1/4 cup + 1 tablespoon cane sugar 1/4 cup maple syrup, agave syrup, and/or date syrup 2 teaspoons arrowroot or cornstarch 1 1/2 teaspoons vanilla extract 1 teaspoon espresso powder (optional) 1/4 teaspoon salt Gluten Free Paleo Vegan Low-Carb 10 Servings Ingredients:

10 Servings

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