Vegan Brownie Chocolate Ice Cream
Ingredients
The ice cream base
-
1
can
full-fat quality coconut milk
-
1
cup
unsweetened vanilla almond milk
-
½
tsp
xanthan gum
-
⅔
cup
unsweetened cocoa powder
-
1
tsp
pure vanilla extract
-
⅓
cup
raw sugar (or maple syrup/honey if not vegan)
The mix-ins
-
3-4
whole
vegan gluten-free black bean brownies
Instructions
- Blend the coconut milk, almond milk, xanthan gum, cocoa powder, vanilla, and sugar in a high-speed blender until well combined.
- Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours until chilled.
- Pour the chilled mixture into a pre-chilled ice cream maker and churn according to the manufacturer's instructions, or pour into a freezer-safe container and freeze, stirring every couple of hours.
- Once the ice cream reaches a soft-serve consistency, fold in brownie chunks.
- Smooth the top, cover, and freeze until firm, or serve immediately if you prefer a softer texture.
Nutrition Facts (estimated)
Servings
8
Calories
208
Total fat
11g
Total carbohydrates
31g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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