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Vegan Brownie Chocolate Ice Cream

Chocolate brownie ice cream that tastes just like the real thing! Only my version is vegan and gluten-free, and it requires just 7 ingredients.
Author Minimalist Baker
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Overhead shot of scoops of vegan chocolate brownie ice cream in a bowl
4.80 from 29 votes
Prep Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 8 (3/4-cup servings)
Course Dessert
Cuisine Gluten-Free, Vegan

Ingredients

  • 1 (14-ounce) can full-fat quality coconut milk* (1 can yields ~1 3/4 cups // organic when possible)
  • 1 cup unsweetened vanilla almond milk
  • 1/2 tsp xanthan gum (for a creamy texture)
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1/3 heaping cup raw sugar ground in a coffee grinder (or sub maple syrup / honey if not vegan)
  • 3-4 whole vegan gluten-free black bean brownies
US Customary - Metric

Instructions

  • Place coconut and almond milk, xanthan gum, cocoa powder, vanilla, and sugar in a high-speed blender and blend until well combined. Transfer to a mixing bowl, cover and refrigerate until chilled through - at least 2 hours.
  • Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freeze, taking out to stir every couple hours to aerate.)
  • Once the ice cream is at soft-serve consistency, add in brownie chunks. You can either do this at the end of the ice cream maker's churning process, or once you pour it into a container. Smooth the top with a spoon, cover, and freeze until firm. Or eat immediately though it will be quite soft.

Notes

*Use a smooth, creamy brand of coconut milk (not oily) for best results!
*Nutrition is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 (3/4-cup) serving Calories: 208 Carbohydrates: 31 g Protein: 5 g Fat: 11 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 9 g Sugar: 15 g