VEGAN CHOCOLATE BROWNIE ICE CREAM
This no-churn Vegan Chocolate Brownie Ice Cream is loaded with fudgy brownies and swirled with peanut butter salted caramel. It is creamy, rich, chocolaty, decadent, and easy to make without an ice cream maker. Dairy-free, soy-free.
Ingredients
- 100 g (1/2 cup) natural peanut butter, smooth
- 90 g (1/4 cup) maple syrup
- ½ tsp sea salt, (optional)
- 500 g coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight), = from about 2 cans
- 260 g vegan condensed milk*
- 40 g cocoa powder
- 3 vegan brownies, small chunks **
Instructions
- Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.
- In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.
- In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.
- Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.
- Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).
- Enjoy!
Notes
* Vegan Condensed Milk: Use store-bought condensed milk, or make your own with only 2 ingredients.
** Vegan Brownies: Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.
Storing:
Homemade vegan ice cream will last for up to 2 months in the freezer. Please read my blog post above for tips and helpful information.Nutrition
Calories: 375kcal
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