Vegan Brownie Bites in Chocolate Ice Cream

Course: Dessert

Cuisine: Vegan

Prep Time: 30

Cook Time: 15

Total Time: 45

Servings: brownies

Calories: 168kcal

Author: The Greedy Vegan

These vegan brownie bites in chocolate ice cream are a deliciously sweet treat that is best served with fresh raspberries.

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Metric - US Customary

Ingredients

For the ice cream*:

2 cans full fat coconut milk** can size: 400ml (13-15oz)
1 tablespoon arrowroot powder
160 g dark chocolate 75%
3 tablespoon cocoa powder
3 tablespoon sugar

For the brownie chunks:

150 g walnuts
3 tablespoon cocoa powder
1 teaspoon vanilla extract
1 pinch fine sea salt
150 g dates pitted
1 tablespoon agave

1 tablespoon cocoa powder for dusting the brownies

Instructions

Pour the contents of the coconut milk cans into a saucepan. If it is the first time you use coconut milk in a can then don’t be alarmed by seeing a thick layer of a rather solid cream and a big part of milky water. That is normal. It happens because the coconut milk separates inside the can. Take a whisk and stir until everything is evenly combined.
Take about 125 ml (½ cup) of the coconut milk out of the pan and set aside in a small bowl. Add the arrow root powder to the small portion of coconut milk in the small bowl. The arrowroot powder will make sure the base thickens once this is added to the bigger pan. Mix until it is perfectly combined and place aside for now.
Add the sugar, cocoa powder and the chocolate pieces to the coconut milk. Gently heat and whisk until chocolate has melted and sugar is fully dissolved. Pour the arrow root powder and coconut mixture into the pot. Increase the heat to medium and keep whisking – don’t leave the pot now. Make sure to whisk it now and then while making sure the temperature is not too high. It is crucial never to let it come to a boil.
In about 5-7 minutes the arrow root powder will thicken the mixture, and you will be left with a beautiful ice cream base that only needs chilling in the fridge. You will know it is done when you can draw a line with a fingertip on the back of a wooden spoon.
I chill my ice cream base in a small metal bowl and place a plate on top of it. You will have a small layer of skin forming on the top of the mixture though you can prevent that by stirring it every 10 minutes while it cools down. It is not necessary though because the processing in the ice cream machine usually takes care of it.
While the ice cream base is cooling, place the ingredients for the brownie chunks in a food processor and process until you got a smooth, sticky mass. Form small or larger chunks and put them in a slightly greased baking tin. They will feel very squishy and sticky but don't worry. Their consistency will be perfect once frozen. Place the brownie chunks in the freezer.
The ice cream base should be fully cooled down before you pour it into your ice cream maker. Now all you have to do is follow the instructions of your ice cream machine.
Once the ice cream is ready, transfer the ice cream into a lightly greased brownie tin. Alternatively, you can line the tin with baking paper. This is necessary so you can lift the ice cream brownies out without breaking them. Fold the raw brownie chunks into the ice cream and spread it out evenly like you would do it with brownie batter. Cover the ice cream with wax paper***. Leave it in the freezer for another 2 hours. Doing this will give you perfectly slice-able ice cream brownies. To serve to take your ice cream brownies out of the freezer for a few minutes to soften. Dust them lightly with cocoa powder, slice and serve with fresh raspberries if you have.

Notes

*You can use store-bought ice cream if you want. Let it sit on the counter until it is soft enough to stir the brownie bites into it.

** The coconut milk I use contains 75% coconut extract,18% fat and guar gum.

***Covering the ice cream base with wax paper or baking paper prevents ice crystals from forming on top of it.

**** Nutritional information is based on the products and brands that I use.

Nutrition