Super creamy vanilla coconut ice cream is swirled with rich brownie batter for an extra special frozen treat! This ice cream is decadent and delicious – the kind of flavor your would find in a specialty ice cream shop.
If you love summer, you probably love ice cream. There’s nothing like a cold, frozen dessert to cool off in the hot weather.
When I made this ice cream, I was so surprised at how good it was! It reminds me of the type of flavors made by Ben and Jerry. It’s SO good. I used coconut milk, so it’s extra creamy, and I made a simple, four ingredient brownie batter that I swirled into the ice cream.
The brownie batter is really delicious – no eggs of course, and you can safely eat it raw if you toast the flour in the oven first. It’s similar to my recipe for brownie batter bites.
I think you’ll love this brownie batter ice cream – it’s such a fun summer treat for a party or just for any day!
- Flour – I used white spelt flour to make this batter, but I’ve used oat flour before as well. Feel free to use any flour that works with your diet – all-purpose flour, gluten free flour, or coconut flour would all be fine.
- Cocoa Powder – We like Hershey’s Unsweetened Cocoa Powder, but feel free to use any brand that works for your dietary needs.
- Coconut Milk – Full fat ice cream is very necessary for making creamy dairy free ice cream. I love Thai Kitchen or Native Forest Coconut Milk for making ice cream – the taste and consistency is just right. If you can’t find those brands, I would recommend any brand of coconut cream. I don’t recommend using a different non-dairy milk. Rice milk, flax milk, or soy milk will result in an icy consistency, and the ice cream may not firm up at all.
- Maple Syrup– I love the way maple syrup flavors this ice cream. You could probably use honey or agave syrup if you prefer, but the flavor may change a bit.
You will need an ice cream maker to make this recipe. We have the Cuisinart countertop ice cream maker, and it works well. We store the bowl in the freezer at all times so that we can make ice cream whenever we feel like it!
Step by Step Instructions
- Mix up the brownie batter in a small bowl and set it aside.
- Put the coconut milk, maple syrup, vanilla, and salt in a bowl, and use an immersion blender to blend until smooth.
- Put the ice cream mixture into the ice cream machine, and process according to the manufacturer’s instructions. Five minutes before it is done, add the brownie batter to the machine.
- Scoop the ice cream into bowls or cones and enjoy!
Store leftover ice cream in an airtight container in the freezer. It should stay fresh for about a month. Be sure to allow plenty of time to thaw it out before eating it – it will be frozen solid.
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Dairy Free Brownie Batter Ice Cream.
For the brownie batter:
- If you are using a gluten free flour blend or all-purpose flour, you need to heat the flour to kill any bacteria. Place it on a cookie sheet and bake for 5 minutes in a 350 degree F oven. If you're using oat flour, you can skip this step.
- Put the ingredients for the brownie batter into a bowl and stir well. If the flour you use makes the batter too dry, add a little more melted buttery spread. Place the batter into the refrigerator to chill.
- Drain out the excess liquid from the cans of the coconut milk, leaving behind the thick coconut cream. Put the coconut cream, maple syrup, vanilla extract, and salt into a bowl.
- Use an immersion blender to blend the coconut milk mixture until smooth.
- Pour the ice cream mixture into your ice cream maker. Process according to the manufacturer's instructions.
- Once the ice cream about 5 minutes from being done, add the brownie batter and continue to process for the last 5 minutes.
- Serve immediately, or store in the freezer. If you store in the freezer, you will need to allow time for the ice cream to thaw slightly before eating.