Stack of bowls with scoops of homemade Vegan Brownie Chocolate Ice Cream
4.78 from 27 votes

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
Prep Time 1 hour
Total Time 1 hour
Servings: 8 (3/4-cup servings)
Category: 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
  • 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


  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 refrigerate 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 freeze, 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 is a rough estimate.

Nutrition Per Serving (1 of 8 three-quarter-cup servings)