Vegan Brownie Chocolate Ice Cream

Vegan Brownie Chocolate Coconut Ice Cream

Oh dearly lordy dear kitchen in a hat basket I’ve done it again. This time, with chocolate.

Chocolate Brownie Icecream Vegan and Gluten FreeChocolate Ice Cream with Brownies

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.

Vegan Brownie Chocolate Ice Cream Recipe

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.

Vegan Brownie Chocolate Ice Cream | Minimalist Baker

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.

Vegan Chocolate Ice Cream with GF Brownies!Vegan Chocolate Ice Cream

4.9 from 18 reviews
Vegan Brownie Chocolate Ice Cream
Prep time
Total time
Vegan, gluten free chocolate brownie ice cream that tastes just like the real thing! Only my version is vegan, gluten free and requires just 7 ingredients.
Recipe type: Dessert
Cuisine: Vegan, Gluten Free
Serves: 8
  • 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
  1. 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.
  2. 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.)
  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 Information
Serving size: 3/4 cup serving Calories: 208 Fat: 11 g Carbohydrates: 31 g Sugar: 15 g Fiber: 9 g Protein: 5 g

Nutrition is a rough estimate for a 3/4 cup serving

danaHi, I'm Dana! I am a food stylist, photographer, and author of the Food Photography School and the 31 Meals Cookbook.

Find me on Twitter, Instagram, and Pinterest.

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Talk About It

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  1. says

    I love this blog!! It gives me idea to satisfy my sweet cravings in a healthy way!
    Thank you so much for providing such healthy and yummy recipes!

  2. says

    Oh my word. Dana, this looks sinful! I cannot wait to try! I made some almond butter “blondies” yesterday and I have a few leftover that would be a great addition! Can’t wait to try!

  3. Taylor says

    Chocolate brownie ice cream is my all time fave. Just took the brownies out of the oven and I’ll be making the ice cream tonight! You’re a genius!

  4. says

    Now come on. This is ridiculous. If only vegan also meant cool for the waistline! Well, i guess it kinda does, right? Yeah sure…

  5. says

    This looks amazing. I’m also obsessed with coconut. I’ve done a coconut ice cream before but would have never thought to incorporate brownies! Can’t wait to try it!

  6. says

    Dana – your ice cream photos finally motivated me to pull out my ice cream maker and put the bowl in the freezer. There will be ice cream at my house this weekend, and I’m thinking this particular version is going to be a lead contender!

      • says

        Dana – made this and LOVED it! I used the honey option and used leftover brownies from a batch I made for my office. It came out so creamy and just right on the richness front. I totally heart this recipe.

  7. Bibi says

    Hello, yes, this looks just amazing and I´d love to try to make it, however was wondering if I could substitute xantam gum with something else as I can´t find it here in Spain (and am not even sure if that stuff is healthy??) I do hope you will reply soon! Thanks in advance.

    • Tiff Bradley says

      You could use cornstarch, arrowroot or agar agar to replace the xantham gum. They are all pretty much tasteless thickeners.

      • Kris says

        Actually, it helps keep the ice cream from getting rock hard and grainy. It’s pretty much essential if you want creamy ice “cream”! Some people have had luck adding alcohol (something rather flavorless like vodka), to keep it from freezing too solid.

  8. says

    That moment when you find a new (to you) blogger and realize you’re going to be looking through their recipes for the next hour (at the very least)…that is what is going on right now haha. Loving all your recipes!

  9. Gunhild says

    So, I know it’s stupid to comment on the result before it’s finished, but I can’t help myself, because the batter is! I could seriously just take a spoon and gobble it all up, or even better, drink it through a straw. I omitted the brownies (sorry, will add them next time), now the batter is resting in my fridge until tomorrow when it will be put in my ice cream maker. I will dream of coconut chocolate ice cream tonight and I must put in some extra hours at the gym this week…….
    Thanks for sharing your wonderful recipes!

  10. Naomi says

    Um, this was AMAZING. my family went nuts over it! I almost didn’t add the brownies, but I’m sooo glad I did. They are beyond good. Thanks so much for this recipe! It was an instant favorite.

  11. Emily says

    This is amazing! I made it for my friends birthday and everyone loved it. I plan on making it a million more times. I used black bean brownies and couldn’t help but eat a few chunks before even adding them in! Seriously such a delicious treat. Thank you for this easy-to-follow recipe! Vegans like you are amazing!

  12. Laura May says

    So, I chose this recipe to be my first attempt at vegan ice cream.

    Oh. My. Word. SO GOOD!! I didn’t do the brownies this time, but will at some point because my favorite dairy ice cream was chocolate with brownie chunks. I’ve been vegan for a year and a half and have only tried two store-bought vegan ice creams in that timeframe and was, of course, totally disappointed in those.

    I did feel like it needed a little more sweetness, or maybe my cocoa was too rich? Although that didn’t stop me from inhaling half the batch! I can’t believe how easy this was to make and how creamy and smooth it was.

    I better start working out again. Pronto.

  13. says

    I want to make this so bad!! I don’t have the brownies made on hand but next time I made them this is the first thing I am doing with them. I love your photography by the way :-)

  14. socalsgrl says

    i mixed this up earlier and just pulled it out of the freezer for its first stir, let me just say WOW!! My only question is if i can use coconut milk fromthe bigger carton like Silk’s Pure Coconut Milk. I only ask because i am going to have to make a big batch to accomodate my family and cans of coconut milk are expensive. Thanks in advance!

    P.S. The rating is supposed to be 5 stars.

    • Dana says

      You can use coconut milk like that but it will turn out FAR less creamy because the fat content is so much lower. I know full fat coconut milk in the can is pricy, but there’s not much else you can do for substituting…If you want to save a little money though, sub the other half of the coconut milk for almond milk or light coconut milk beverage like Silk. Just don’t sub out ALL of the canned – I fear it won’t turn out right…Hope that helps!

      • karen says

        i’m vegan & my partner is allergic to coconut, is there ANY way to make a dairy-free coconut-free ice cream? we can’t find any recipes that work or anything in the store either. we’re totally lost!

        • Emma says

          Cashews! I’m about to mix up another, similar recipe using cashews as a base. I haven’t tried it before but all reviews say that it yields a creamy and delicious result.
          3/4 c cashews
          2 1/4 c water
          1 c + 2 Tb sugar
          1 t espresso powder
          1 pinch salt

          2 Tb arrowroot powder

          1/2 c cocoa powder

          2 Tb veggie oil
          1 Tb + 1 t agave syrup
          1 Tb Apple cider vinegar
          1 t vanilla extract
          1.5 oz chocolate

          Summer cashews, water, sugar, espresso, salt
          cover and boil for 10 min
          add arrowroot and simmer 4 more minutes
          add cocoa powder and simmer 1 more minute

          Combine mixture with remaining ingredients in a blender and blend on ‘whip’ setting for 1 minute
          cover and cool at least two hours
          whip the mixture by hand for two minutes before processing
          fold in brownies or other add ins after processing

          Enjoy :)

  15. Sara says

    I’ve made this recipe twice, once with an ice cream maker and once without, and both times it turned into a ROCK after sitting in the freezer overnight….

    This is my first attempt at coconut milk ice cream so I would love some advice on what I may have done wrong.

  16. linda says

    Just about to make this delicous looking recipe. I have a question about the coconut milk – I’m not a huge fan of coconut based ice creams – does this one taste strongly conconuty? How do you think this would turn out if I were to increase the almond milk quantity to 1 -3/4 c and decrease the coconut milk to 1 c? (swap the amounts)

    • Dana says

      Linda, good question. No it doesn’t! The chocolate and brownie bits actually overwhelm the coconut flavor. I’d stick with the ratios I’ve provided for the ideal texture and flavor profile. But feel free to experiment as well! Hope that helps.

      • linda says

        Thanks Dana, I did try the alternate quantities in order to reduce the fat and the first night it was great! Scoopable and light. Unfortunately, the next night and thereafter, it has been very hard to get out of the containter. Takes about 20 minutes to get some bits out – not nice scoops. I suppose that has to do with the lack of fat. The flavor is very good, however I used raw cacao powder in it – and it seemed to make it more bitter than I’d like. What type of cocoa powder are you using for this recipe? I also used brown sugar and cornstarch in place of what was suggested. Thanks – it was fun to play with this recipe! Just discoverd your blog and I’m enjoying your recipe ideas!

    • Dana Shultz says

      Max, did you use an ice cream maker? Using the “whipping” method without an ice cream maker will inevitably yield a more firm, sometimes icy ice cream, especially with non-dairy recipes.

  17. Tina says

    Awesome !!!! Added some black bean brownies and vegan marshmallows and walnuts and CHOC chips lol I could not stop once I started and was so excited to make my own version of rocky road :) thank you

  18. Jess says

    This looks AMAZING. Definitely going to be trying this recipe when my ice cream maker gets here. :D

  19. rosabel says

    my daughter is allergic to coconut and also almond milk. i bought an ice cream machine and i have been using it to make ice cream for my husband and I, but i haven’t found a recipe to make for my daughter. she loves ice cream but she’s getting tired of eating banana chocolate ice cream. right now she drinks oat milk and hemp milk.
    PS: she is allergic to dairy,eggs,coconut,sesame,wheat,tree nuts. can you please help me? thanks

  20. Amanda D says

    Wow! My sis and I just made this and it turned out great. We are converting to the coconut milk method for ice cream from now on. Thanks for the recipe!

  21. says

    I love this recipe, it tastes divine! And super easy to whip up even without an ice cream maker. We tend to replace the brownies with a vegan chocolate fudge cake but it’s still fab, and gets gobbled by the little (and big!) mouths in record time Thanks so much for sharing!

  22. Tina says

    Hi. Do you think there is any way to do this without the coconut, meaning just with soy milk, even if less creamier? I’m trying to create a low-fat version of this. Thanks for any thoughts!

    • Dana Shultz says

      You could but it definitely won’t be as creamy. Maybe add some soaked cashews to the mix to compensate!

      • says

        Oh man, just snuck a taste and it’s amazing. Instead of adding vegan brownies, we added chopped up Trader Joe’s Chocolate Covered Almonds. Incredible. Can’t wait to dig in tomorrow for a full serving/pint.

        I will say it didn’t really thicken much in our ice cream maker. However, it’s a brand new one that I have no experience with. We are used to the canister ones, but this is the kind where you just add everything into the machine and turn it on, no pre-chilling of anything. Oh well, still tastes amazing :)

  23. says

    Upon discovering that the ice cream machine I intended on using doesn’t work, I resorted to the old fashion method. I’ve got to say that it’s doing okay, but I’ve had to stir it every hour, rather than every couple hours. No matter what it looks like in the end, I know it’s going to taste great (because I’ve already tasted it!)

  24. Rosanna says

    Just finished making this and it turned out amazing! Thank you for such a great recipe – will definitely be making it again!! :)

  25. Mars says

    OMG!!! Fabulous recipe, thank you so much. I followed the recipe, just added a bit more sugar.

    Instead of an ice cream maker, I used the Dessert Bullet. After mixing all the ingredients, I spooned the mixture into a few ice cube trays, and followed the instructions of my Dessert Bullet. It was amazing. We also had it straight from the freezer, as ice lolly.

    Thanks so much for sharing.
    Keep on the good work!!!!

  26. Winny says

    hi. i was wondering why some coconut milk based ice cream, required cooking the milk first. and some (like this recipe) does not?
    thank you.

  27. Karen Bartley says

    Dana, thank you so much. One thing I love is ice cream. Now that I am no longer in the dark about dairy cows I am happy not to buy it but you have given it back to me. Thanks so much. I can’t wait to try this recipe out.

  28. Kayla says

    This was deeeee-lish! I just recently got a Cuisinart ice cream maker and this was the third try making an ice cream and it turned out perfect! Third time’s the charm I guess. :) My mom loved it, too.

  29. Jessica says

    This is amazing! Wow! It’s so rich and creamy. I used an ice cream maker and subbed 1 tsp. cornstarch for the xanthan gum and used dark chocolate cocoa powder. You would never guess this is vegan. I can’t stop eating it. So good!!

  30. Kay says

    Thanks for the recipe! I love the idea of blending the base to incorporate the xanthan gum. I used the base recipe, but, instead of making chocolate ice cream, I’m making Persian-style saffron rosewater ice cream with pistachios. The base is chilling. I think it will be a winner! We’ll see.

  31. Ronny says

    Very late on the parade here, but have just found your website and this recipe. Can you tell me if I can
    use regular sugar instead of the raw. I don’t have anything to grind the raw sugar and don’t even buy raw sugar. If I do substitute would I need to use more or less white sugar do you think?

  32. Patty says

    One of the hardest parts of going vegan for my husband has been his nightly frozen yogurt ritual. This recipe was so good, and I’d hoped I’d finally found my base for many flavors. It came out of the ice cream mixer perfect and was great the first night. The following night though, it was very hard (not rock hard, I’ve tried a few recipes that effectively turned into ice cubes), but too hard to scoop so we end up with a bowl of flakes to get a serving. I followed the recipe exactly, other than using agave syrup instead of raw ground sugar or honey. I’ve made it with and without the brownies, and will continue to use the base because it’s the best so far, but I’d like to get to where it stays creamy for say a couple weeks in the freezer.

    I used the xanthum gum. Is the raw ground sugar or honey over agave critical? Should I just keep adding more xanthum gum (maybe this is a geographic issue since I know that can impact cooking times and such)? Any insight would be appreciated. Thanks!

  33. Andrew Bauer says

    This should be a standard: it is a wonderful, simple recipe that has also provided me a lot of insight into making ice cream making generally. BTW, making ice cream is an amazing profitable food hobby: any effort is rewarded with gushing applause… similar to making pasta, another hobby of mine. We are far from vegan at home, but my 4-year-old son is on a special diet that has us eliminating dairy for him. We were more interested in the chocolate ice cream, so we did not do the vegan brownies–that’s for down the road. My other small adds/changes were rice milk instead of almond milk (we made the switch because of drought conditions in California–are we helping? We think we are.) Also, 1 additional can of Coconut cream and some additional agave for sweetness. After chilling in the fridge after blending, it was the consistency of pudding–not a bad thing, just unexpected–but it froze in our Cuisinart ice cream maker like a champ–creamy, sweet but, much more importantly, rich. The *only* thing–this may relate to Patty’s comment from above–is that there was a somewhat thick “shell” left after it finished. HOWEVER, my sons (I also have a 2 year old) and I just scraped that off and made a meal of it. It’s like the best cold chocolate bar you’ve eaten–this is to say, this could easily double as a fudgesicle-esque recipe, frozen in a silicon mold without an ice cream maker. Congrats–I think this recipe wonderfully typifies your mission statement. Simple, uncomplicated, delicious.

  34. Kriss says

    I just made this and it came out so thick it was more like pudding. Was it suppose to be pourable? I used the exact amount of xanthan it called for. The only difference is I used cashew milk instead of almond. Is it suppose to be that thick? Other than that it taste wonderful! Thanks!

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