Vegan Brownie Chocolate Ice Cream

Name: Es Krim Coklat Brownies Vegan
Total time: 150 min
Yield: 8 servings
Cuisine: Indonesian
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

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.

⏱️ 150 min 🔪 Prep: 150 min 📊 Hard 👁️ 16 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

8 servings

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

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.
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.)
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.