We created this indulgent vegan chocolate fudge brownie ice cream for our fellow chocoholics out there. Honestly, it’s an excellent dessert and it’s also perfect for those days when only a bowl of ice cream will do!
It’s an incredibly easy ice cream to make. It takes just 5 minutes to create the ice cream and another 5 minutes for the no-bake brownie pieces.
In fact, the hardest part of the entire process is waiting for it to firm up in the freezer overnight! ❄️
Table of contents
Is Ice Cream Vegan?
Typically no, ice cream is not vegan because the majority of it is made with dairy cream.
But don’t worry – our 100% plant-based chocolate fudge brownie ice cream is so incredibly delicious and easy to make. We use full-fat coconut milk instead of dairy, so the recipe is entirely vegan.
Is this Vegan Chocolate Fudge Brownie Ice Cream Gluten-Free?
Yes, the fudge brownie pieces in this ice cream are made with naturally gluten-free flours (almond and coconut). So, if you are avoiding gluten, then you are safe!
What is Vegan Chocolate Fudge Brownie Ice Cream Made Of?
There are two parts to this recipe: the chocolate ice cream and the fudge brownie chunks.
For the chocolate ice cream, you will need:
- Coconut milk, unsweetened
- Agave syrup (or other liquid sweetener)
- Cacao powder, unsweetened
For the brownie chunks, you will need:
- Almond flour, blanched
- Coconut flour
- Cacao powder, unsweetened
- Date paste (or pitted dates)
- Agave syrup
- Almond milk, unsweetened
- Salt
How to Make Vegan Chocolate Fudge Brownie Ice Cream
We begin by making the chocolate ice cream. Start by blending the coconut milk, agave syrup, and cacao powder until well-mixed.
Then pour the mixture into an ice cube tray, and transfer to the freezer overnight. When you are ready, blend these chocolate ice cubes in a high-speed blender until creamy, scraping down the sides as necessary.
Set them aside while preparing the brownie chunks.
To make the chunks, add the almond flour, coconut flour, cacao powder and salt to a food processor, then pulse just until mixed.
Add the date paste, agave syrup, and almond milk to the mixture, then pulse until it sticks together.
Transfer the brownie mixture to a baking sheet, flatten it out, and cut into small even-sized chunks.
Working in several layers, alternately place the chocolate ice cream and the brownie chunks into a loaf tin, and freeze for at least an hour, or until firm enough to scoop. It’s then ready to serve!
FAQ
How Long Does Vegan Chocolate Fudge Brownie Ice Cream Last?
Good question! When you have completed this recipe, store the ice cream in the freezer in an airtight container. It will last for up to one week!
How to Make Vegan Ice Cream Without a Machine?
Relax – you don’t need to buy another appliance for your kitchen! To make this vegan ice cream, all you need is a high-speed blender.
The high fat content of the full-fat coconut milk paired with the sugar from the maple syrup and the aeration of blending means no churning is necessary.
Why Vegan Ice Cream?
We prefer vegan ice cream for one main reason: it does not require dairy.
This is great because dairy is a questionable product in terms of both health and ethics.
When it comes to health, dairy is far from good for you when you consider some of the things commonly found in dairy milk, including antibiotics, hormones, and blood cells.
Additionally, the cruelty of the dairy industry will put many people off dairy instantly. You can read more on this important topic in our article asking whether Humans Should be Eating Dairy.
Ultimately, we enjoy our ice cream better knowing exactly what is in it, and knowing we have avoided cruelty in the process! 🍦
If you love vegan ice cream and want to try more recipes, check out these:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! We’d love to see your creation. Let’s eat!
Chocolate Fudge Brownie Ice Cream
Course: DessertDifficulty: Easy4
servings10
minutesIngredients
- For the chocolate ice cream:
1 can full-fat coconut milk, unsweetened
1/4 cup agave (or other liquid sweetener)
1/4 cup cacao powder, unsweetened
- For the brownie chunks:
1/2 cup almond flour, blanched
1/3 cup coconut flour
1/4 cup cacao powder, unsweetened
Pinch of salt
1/3 cup date paste (or pitted dates)
1/4 cup agave (or other liquid sweetener)
2 Tbsp almond milk, unsweetened
Directions
- For the chocolate ice cream:
- Blend coconut milk, agave, and cacao powder until well-mixed.
- Pour mixture into an ice cube tray, and transfer to freezer overnight.
- When ready, blend chocolate ice cubes in a high-speed blender until creamy, scraping down the sides as necessary. Set aside while preparing the brownie chunks.
- For the brownie chunks:
- To a food processor, add almond flour, coconut flour, cacao powder, and salt, and pulse just until mixed.
- Add the date paste, agave, and almond milk to the mixture, and pulse until it sticks together.
- Transfer brownie mixture to a baking sheet, flatten it out, and cut into small even-sized chunks.
- Working in several layers, alternately pour the chocolate ice cream and the brownie chunks into a loaf tin, and freeze for at least an hour, or until firm enough to scoop. Ready to serve! Store in freezer.