Somehow we are back to brownies. I made double chocolate fudgy brownies, espresso brownies and sweet potato brownies. And yet I am still not over brownies. So, since it is summer I thought to bring you something that makes totally sense: Vegan Chocolate Brownie Icecream
I always wondered what people love about Ben and Jerry’s and then I thought it is maybe the little brownie or cookie dough or whatever bites in there. When I tasted a spoon of my homemade Vegan Chocolate Brownie Ice Cream, I knew I was right. I am actually kinda glad this Ice Cream turned out well, because I feel like I haven’t really been productive or successful this week.
I watched too much nonsense TV at night, I procrastinated EVERYTHING. I started rereading Harry Potter and Lord of the Rings. I went on to many Ice Cream dates and sometimes I just sat on the sofa doing nothing. Thinking about nothing. No oven timers, no soaked cashews, no dough that needs to be prepped for the next day and no banana ice cream that needs to be mixed or cakes that needed to be stacked and frosted.
Some of you might have already seen or already made my vegan cookie dough ice cream which is quite similar in the basis as this one. But, of course, we have chocolate Ice cream and brownie bites. in this one.
Again, for this recipe you don’t need an Ice cream maker! Horray! The main ingredients are cashews and coconut milk and unsweetened cacao powder. A combination you can’t go wrong with. The brownie bites are great to eat as normal brownies and they make the perfect healthy snack. I always wanted to make a brownie Icecream and thought to incorporate a raw version would be perfect as the freezing process will not destroy the flavor.
- 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
- RAW BROWNIE DOUGH
- 8 Medjool dates
- 1 tbsp coconut oil
- 3 tbsp cacao powder
- ½ tsp vanilla extract
- ¼ cup dairy free dark chocolate chips
- Soak your cashews the night before or at LEAST 6 hours in warm water
- In your blender combine the cashews with the coconut oil and maple syrup until fine
- Add the rest of your Icecream ingredient and blend until creamy and smooth
- For the raw brownie dough, blend Medjool dates with coconut oil until well combined
- Then add chocolate powder, vanilla, and chocolate chips and blend again.
- Spread the mixture on a baking sheet and freeze for about 1 hour.
- Slice little brownie bites with a sharp knife
- Pour half of the Icecream in a rectangular baking tin and cover with brownie bites, freeze
- Repeat the process with the second half of the mixture and the brownie bites
- I stored them in a rectangular baking tin with baking paper inside.
- Cover well and freeze for at least 4 hours or until firm.
- * 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.