Vegan Chocolate Brownie Icecream
Prep time: 
Cook time: 
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  • 1 cup raw cashews, soaked overnight and drained
  • ⅓ cup maple syrup
  • 1.5 cups full-fat coconut milk
  • 3 heaped tbsp cacao powder
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 8 Medjool dates
  • 1 tbsp coconut oil
  • 3 tbsp cacao powder
  • ½ tsp vanilla extract
  • ¼ cup dairy free dark chocolate chips
  1. Soak your cashews the night before or at LEAST 6 hours in warm water
  2. In your blender combine the cashews with the coconut oil and maple syrup until fine
  3. Add the rest of your Icecream ingredient and blend until creamy and smooth
  4. For the raw brownie dough, blend Medjool dates with coconut oil until well combined
  5. Then add chocolate powder, vanilla, and chocolate chips and blend again.
  6. Spread the mixture on a baking sheet and freeze for about 1 hour.
  7. Slice little brownie bites with a sharp knife
  8. Pour half of the Icecream in a rectangular baking tin and cover with brownie bites, freeze
  9. Repeat the process with the second half of the mixture and the brownie bites
  10. I stored them in a rectangular baking tin with baking paper inside.
  11. Cover well and freeze for at least 4 hours or until firm.
  12. * I learned that the Icecream gets more creamy when I stirred the mixture in the freezer every 20 minutes. It's worth to do it if you don't have an Icecream maker.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at