Oh dearly lordy dear kitchen in a hat basket I’ve done it again. This time, with chocolate.
You didn’t think I’d let my coconut ice cream obsession escape me without delving into the world chocolate did you? Good, because if so I was going to have to start questioning our friendship, you and I.
This recipe is so so easy there’s no excuse for you not to try it as warmer temps arrive. The base is coconut and almond milk, cocoa powder brings a rich, chocolatey flavor, vanilla adds balance, and chunks of my vegan GF brownies bring it to a whole other dimension.
Just ask John how delicious it was. He caught me doing more “sampling” than taking photos and nearly had to take the spoon away as I was hovering over the container with crazy wolverine eyes. This stuff is that good and it doesn’t taste healthy, vegan or gluten free one bit! So, so pleased.
- 1 can(~1 3/4 cups) full fat quality coconut milk (organic when possible)
- 1 cup unsweetened vanilla almond milk
- 1/2 tsp xanthan gum
- 2/3 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/4 cup + 2 Tbsp raw sugar ground in a coffee grinder (or sub honey)
- 3-4 vegan gluten free black bean brownies
- Place coconut and almond milk, xanthan gum, cocoa powder, vanilla and sugar in a blender and blend until well combined. Transfer to a mixing bowl, cover and refridgerate until chilled through – at least a couple hours.
- Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freezer, 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.
Nutrition is a rough estimate for a 3/4 cup serving