Vegan Brownie Chocolate Ice Cream

Jump to Recipe
Bowl filled with scoops of our Vegan Brownie Chocolate Ice Cream recipe

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

Coconut milk, cocoa powder, almond milk, black bean brownies, vanilla, xanthan gum, and sugar

You didn’t think I’d let my coconut ice cream obsession escape me without delving into the world of chocolate, did you? Good, because if so I was going to have to start questioning our friendship, you and I.

Blended mixture of coconut milk, almond milk, xanthan gum, cocoa, powder, vanilla extract, and sugar

This recipe is so so easy there’s no excuse for you not to try it as warmer temps arrive.

Thick and creamy dairy-free chocolate ice cream in an ice cream maker

The base is coconut and almond milk, cocoa powder brings a rich, chocolaty flavor, vanilla adds balance, and chunks of my vegan GF brownies bring it to a whole other dimension.

Adding chunks of brownie into homemade chocolate ice cream
Scoops of vegan chocolate brownie ice cream in a dish and ice cream scoop

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.

Bowl of incredible homemade vegan chocolate brownie ice cream

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.
Author Minimalist Baker
Overhead shot of scoops of vegan chocolate brownie ice cream in a bowl
4.80 from 29 votes
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 8 (3/4-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan


  • 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


  • 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.


*Use a smooth, creamy brand of coconut milk (not oily) for best results!
*Nutrition is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 (3/4-cup) serving Calories: 208 Carbohydrates: 31 g Protein: 5 g Fat: 11 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 9 g Sugar: 15 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Sandra says

    Pure deliciousness! We couldn’t stop eating it! I used some Jack’s Allergy Friendly Brownie Bites that I got from Sprouts instead of making any, and they were perfect. When I saw the email with this recipe pop up, I knew it was meant to be since I had just purchased the brownies. We will definitely make this again!

  2. Clara Pelfrey says

    I want to eat vegan chocolate ice cream, but they all call for coconut milk/cream and I don’t like that the resulting ice cream always tastes very coconutty, which just ruins the chocolatey taste for me. Are there substitute milks or types of coconut milk that don’t make the resulting ice cream taste like coconut? I do have pure coconut oil that has been ultra-refined so that there is no coconut smell or taste. Could I use that with another milk like almond milk? If yes, in what proportions for this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Clara, you could experiment with a thick, homemade cashew milk! The lower fat content of milks other than coconut makes the ice cream less creamy and more prone to being icy. You could try adding a neutral-tasting oil to help with that. Let us know if you do some experimenting!

  3. jacquie says

    this looks delicious. But i don’t have an ice cream maker so would it work to make the mixture and then freeze for a pop?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jacquie, it will be more icy vs. creamy, but you can! Just pour into a freezer-safe container, cover and freeze, taking out to stir every couple hours to aerate. We hope you love it!

  4. Adrienne says

    Coconut milk ice cream recipes often call for using only the thick cream on top, not the clear part. Are you using the whole can? Thanks!

  5. Linda F says

    I don’t have xanthum gum, and noticed it is not included in some of your other ice cream recipes. I’ve learned that its purpose is to prevent ice crystals in ice cream for a smoother texture.
    Can you comment on its importance? Just wondering why this recipe is has it and others don’t — and if I can get good results without it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, that is the primary function! It isn’t critical as some people have a hard time finding it. But if you have it, I’d recommend including it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’ve never tried that. We’re not sure it would be quite fudgy enough to easily slide out of the mold. Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diana, the coconut milk yields a creamy texture that might be difficult to replicate with other milks. Cashew milk would probably be the next best option, but we haven’t tried it and can’t guarantee results. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried and can’t guarantee the results but if you experiment with it, report back! Good luck!

  6. Natasha says

    This site has several great recipes but this isn’t on. Tasteless, rock solid, not creamy at all. I’ve been cooking for 20 plus years and would like to understand how anyone who made this recipe achieved a creamy ice cream.
    I followed the recipe to the t.

  7. Anika says

    So yummy! My dairy-eating family members loved it too. It was very creamy, just rich enough, and chocolatey. My only piece of advice would be to add more sweetener. After tasting the base I added in a splash more maple syrup and some stevia drops, and still felt it could’ve used a hint more sweetness. Otherwise, amazing recipe!

  8. Emily says

    This really tasted wonderful! I am wondering how you chose to use (full fat) coconut milk only as the base, rather than cashews, like in a few other recipes. My kids didn’t like the taste of the coconut base.

  9. Madeline says

    This is a GREAT ice cream recipe. Super easy to whip together and tastes deliciously fudgey. I have never made it with the brownies, I usually just do it without or recently I have started adding a tablespoon of peanut butter which is delicious :)

    Thanks for a great, foolproof recipe!

  10. Jackie says

    The best GF, dairy free ice cream. I’ve tried at least three different recipeS. Creamy, smooth texture. I added a pinch of salt to add to the flavor.

  11. Ishgirl says

    I used coconut milk from the carton, the kind you get in the refrigerator section, plus the almond milk, doubled (slightly less than doubled, actually) the xanthan gum and used agave syrup instead of sugar….I was prepared to be disappointed because the batter was meh, but once it was frozen, it was really great! And you can’t taste the coconut at all (although I love a coconutty ice cream). Probably better with the canned coconut but I’m really happy with this for a lower fat alternative.
    Thanks for the recipe and inspiration!

  12. Hannah says

    Loved this recipe! I don’t have an ice cream maker and only stirred it twice when it was in the freezer, so it was a little icy still, but overall pretty good. Mine turned out a little more bitter because I didn’t have vanilla almond milk. I expect that would have made it taste sweeter.
    I was not expecting it to be this delicious, and it tasted almost exactly like the real deal.

  13. Tanya says

    This looks amazing! I’d love to make these into ice cream pops. Do you think it’s necessary to freeze the batter before placing it into an ice pop mold since I’m looking to achieve a creamy texture. Also, is the xanthan gum necessary or can I omit it? Thanks so much!

  14. Dede says

    I thought I hit the jackpot until I read Coconut milk. Lol. Coconut to me is enemy no.2. Can you substitute coconut milk for something else?

  15. Marivi says

    Hello :) This looks extremely delicious! Is there a way that I can make this without an ice cream maker? Also, can you taste the coconut? Hope you can answer. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can taste the coconut a little bit, but it’s not overpowering. You can do it without an ice cream maker, but it’s best to use one.

  16. Danielle says

    Someone asked about cocoa & coconut cream. I buy mine from Trader Joes. Also, I used a bit less sugar, & added 7 plays. Of stevia & 3,tbsp. Of agave syrup…used twice the vanilla & full cup of cocoa.

  17. SandyG says

    Easiest and best ice cream recipe I’ve made so far. I love how few ingredients you need. Kudos to you and thanks for the recipe!

  18. Sarah says

    I had the same problem with the recipe freezing solid (overnight, after I stored it after using my ice cream maker), and I used to the right amount of cocoa powder and zantham gum /: what went wrong

  19. Sarah says

    This looks sooooo good, but I have to ask. I’m allergic to both soy milk and almond milk, do you think I’d be ok substituting in regular (or sweetened) coconut milk in place of the almond milk? Because I’d really like to try this recipe!

  20. Suzzy says

    This is such an awesome recipe! My friend and I made the brownies AND ice cream today and had such a fun time. I agree with everyone else who’s loved it. Thanks so much for sharing it with all of us, Dana!

  21. Elle says

    Just wanted to say I made this last night – I was low on cacao powder so only put 1/3 cup cacao and then 1/3 cup of Rainbow spiced cacao chai powder and it was amazing!!!! If anyone else is in Australia – the brand is Rainbow Chai.

    Also used Chia seeds instead of xanthan gum but probably wont do that again as keep getting them stuck in my teeth :)

  22. Alexandra says

    Hello! Wanted to ask one question: is it possible not to use xanthan gum when making ice-cream? Because I really have no idea where to get it but the dinner with the friends is already tomorrow and your wonderful ice-cream was on the plan :)
    Thank you for the answer!

  23. katrina says

    I made this, the mixture tasted really good, but it froze rock solid hard. I followed the recipe and used the xanthan gum. Do you know why this happened? should I add more xanthan gum next time, would that help?

  24. Katarine says

    Made an almost identical batch from another recipe (before I saw this post) without the Xantham (wasn’t in the original recipe) and it’s like a chocolate slushy. Tastes good but terrible texture. A hard icy-slushy.
    If I thaw it, add the Xantham gum, re-blend then re-process in the ice cream maker – think that will achieve a better consistency?
    Thanks for any help :)

  25. 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!

  26. 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.

  27. 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!

  28. 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?

  29. 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.

  30. 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!!

  31. 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.

  32. 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.

  33. 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.

  34. 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!!!!

  35. Rosanna says

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

  36. Laura O 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!)

      • Mike Galante 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 :)

  37. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  38. Sheralee 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!

  39. 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!

  40. 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

    • Deanna Coonen says

      I know this is several years late; however, what I use is a soft tofu sometimes, whipped with just a bit of oil and then my sweetener and silk soymilk (it is creamier than most). Make sure to really aerate before putting in the ice cream freezer and add the guar gum. Really yummy addition is “cheesecake” at the end as well when making vanilla or fruit ice cream. I make the “cheesecake” out of millet and tofu. Hopefully you have had something for your daughter!

      For the blogger: I just saw this recipe and it looks absolutely delicious after a few modifications for my allergies. ☺Thank you so much for posting this! Yummy!!!

  41. Jess says

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

  42. 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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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.

  43. 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)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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!

  44. 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.

  45. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker 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 :)

  46. Eat Good 4 Life 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 :-)

  47. 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.

  48. 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!

  49. 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.

  50. Ice Cream Magic says

    For those looking to avoid dairy, this vegan ice cream recipe seems like your way to enjoy ice cream without the worry. Great post.

  51. 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!

  52. Kylie @ immaeatthat 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!

  53. 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.

  54. Jess 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!

      • Jess 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.

  55. sarah@thesweetlife says

    Now I am even more glad I bought an ice cream maker for the summer. This recipe is a must make! Thanks for sharing.

  56. dixya@food, pleasure, and health says

    im so glad I saved those brownies like you recommended- will be making ice cream soon. I LOVE YOUR BLOG :)

  57. Pinch Of Lime 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!

  58. Sarah 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…

  59. 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!

  60. Angie@Angie's Recipes says

    What a wonderful and sinful indulgence! One can never go wrong with chocolate!

  61. Joy //For the Love of Leaves says

    Um… YUM! I wish I could reach through my laptop with a spoon and sample it. Anything with chocolate and coconut I’m there!

  62. chelsy 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!

  63. Rosie Kyaw 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!