Chocolate Brownie Non-Dairy Ice Cream - Bravabod
Recipes

Chocolate Brownie Non-Dairy Ice Cream

Valentina

  • Difficulty Intermediate Difficulty
  • Time 60" plus chilling

The best, creamiest chocolate non-dairy ice cream loaded with brownie pieces in every bite. Made with coconut cream, almond butter, and cocoa.

How To MakeDiet Type: Plant-based

liked this

Freeze For 1 month

Best by 1 month frozen


Shopping List
    For the Base
  • 2 cups coconut cream (Note 1)
  • 1/2 cup + 2 tablespoons agave syrup or date syrup
  • 1/2 cup + 2 tablespoons cane sugar or coconut sugar
  • 1/2 cup almond butter
  • 1 teaspoon xanthan gum (Note 2)
  • 1 teaspoon vanilla For the Chocolate
  • 1/4 cane sugar or coconut sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon espresso powder (optional) For the Mix-In
  • 1 heaping cup brownies (store-bought or homemade)

Instructions
  1. Step 1: Let's start with the chocolate. Combine the 1/4 cup of sugar and 1/4 cup of water in a saucepan. Bring to a simmer and then turn off the heat. Whisk in 1/4 cup of cocoa powder and the optional espresso powder, until smooth. Bring to room temperature.
  2. Step 2: While the chocolate cools, let's make the base. Combine the sugar, agave, xanthan gum, and 1 cup of cold water in a medium saucepan. Turn on the heat to medium and stir until the sugar dissolves, about 2 minutes. Do not let the mixture bubble or boil.
  3. Step 3: Remove from the heat and place in a high powered blender. Add the coconut cream and almond butter.
  4. Step 4: Pour in the cooled chocolate mixture and blend everything on high power until very, very smooth.
  5. Step 5: Place the ice cream in an airtight container and refrigerate at least overnight, or up to 24 hours for best texture.
  6. Step 6: After chilling the ice cream, stir in the vanilla extract. Add the ice cream to an ice cream maker to churn for 45 minutes.
  7. Step 7: Meanwhile, chop the brownie into small pieces. In the last few minutes of churning, open the ice cream maker and pour in the brownie pieces (reserve a few for sprinkling on top). Scoop the soft ice cream into pints and freeze until firm.
  8. Serve: Soften at room temperature for 5 to 10 minutes before scooping. Enjoy.

Recipe Notes

Note 1: We recommend using carton-boxed coconut cream from Arroy-D for the creamiest texture. We do not recommend substituting with almond or soy milk, as it will make the ice cream much less creamy.

Note 2: Xanthan gum helps the ice cream keep its texture. It can be omitted if needed.

Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Chocolate Brownie Non-Dairy Ice Cream

PT1H 2 cups coconut cream (Note 1) 1/2 cup + 2 tablespoons agave syrup or date syrup 1/2 cup + 2 tablespoons cane sugar or coconut sugar 1/2 cup almond butter 1 teaspoon xanthan gum (Note 2) 1 teaspoon vanilla 1/4 cane sugar or coconut sugar 1/4 cup cocoa powder 1 teaspoon espresso powder (optional) 1 heaping cup brownies (store-bought or homemade) Gluten Free Vegan 3 Servings Ingredients:

3 Pints

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min