Dairy-Free Brownie Ice Cream
Indulge in the decadent delight of Dairy-Free Brownie Ice Cream, a rich and creamy treat that's perfect for those avoiding dairy without compromising flavor. This recipe combines the luscious texture of coconut milk and almond milk with the bold intensity of cocoa powder and a subtle sweetness from maple syrup. The star additions—chunks of fudgy dairy-free brownies and melty chocolate chips—take this frozen dessert to the next level, making every bite irresistible. Perfectly churned for a smooth finish and packed with gooey brownie goodness, this dairy-free ice cream is a crowd-pleaser for vegans, lactose-intolerant dessert lovers, or anyone craving a guilt-free chocolate fix. Ready in under an hour and finished in the freezer, this recipe provides a decadent homemade ice cream experience. Treat yourself to this ultimate dairy-free indulgence today!
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Recipe Information
Ingredients
- 2 cups Coconut milk (full-fat, canned)
- 1 cup Almond milk (unsweetened)
- 0.5 cup Cocoa powder
- 0.75 cup Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Dairy-free chocolate chips
- 1 cup Dairy-free brownies (prepared)
Instructions
Begin by preparing your dairy-free brownies according to your preferred recipe, ensuring they are completely cooled before use. Cut into small cubes, about 1 inch in size. Set aside.
In a medium saucepan, whisk together the coconut milk, almond milk, cocoa powder, maple syrup, and salt over medium heat.
In a small bowl, mix the cornstarch with 2 tablespoons of the almond milk until smooth. This will help thicken your ice cream base.
Once the milk mixture in the saucepan begins to warm, add in the cornstarch slurry. Stir continuously until the mixture begins to thicken slightly, about 5-7 minutes. Avoid boiling.
Remove the saucepan from the heat and stir in the vanilla extract until well combined.
Pour the mixture into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or until completely chilled.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
Halfway through the churning process, add dairy-free chocolate chips for added texture and flavor.
When the ice cream is almost done, fold in the dairy-free brownie cubes, ensuring even distribution.
Transfer the finished ice cream to a freezer-safe container. Cover and freeze for at least 4 hours or until firm.
Let the ice cream sit at room temperature for a few minutes before serving to make scooping easier. Enjoy your dairy-free brownie ice cream!
Nutrition Facts
Calories |
3460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 136.8 g | 684% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 430.0 g | 156% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 304.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 658 mg | 51% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 2840 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
