Vegan Brownie Chocolate Ice Cream
Chocolate brownie ice cream that tastes just like the real thing! Only my version is vegan and gluten-free, and it requires just 7 ingredients.
Foto: Minimalist Baker — Minimalist Baker
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
Steps
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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.
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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.)
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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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (29% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 1 | - | - | |
| unsweetened vanilla almond milk | 1 cup | - | - |
| xanthan gum | 0.5 tsp | - | - |
| unsweetened cocoa powder | 0.6666666666666666 cup | Rp 8.000/100g | Rp 12.640 |
| pure vanilla extract | 1 tsp | - | - |
| heaping cup raw sugar ground in a coffee grinder | 0.3333333333333333 | Rp 60.000/kg | Rp 2.000 |
| -4 whole vegan gluten-free black bean brownies | 3 | - | - |
*Estimated market prices, may vary by region
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