Vegan Brownie Chocolate Ice Cream
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 (for a creamy texture)
- 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
Instructions
- 1
Place coconut and almond milk, xanthan gum, cocoa powder, vanilla, and sugar in a high-speed blender and blend until well combined. Transfer to a mixing bowl, cover and refrigerate until chilled through - at least 2 hours.
- 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.)
- 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.
Nutrition
Per serving (based on 8 servings)
