This double chocolate brownie ice cream is so rich and creamy! Chewy brownie batter throughout makes this an extra special treat. You won’t believe this ice cream is dairy free.
There’s really nothing like super creamy, rich, homemade dairy free ice cream – the kind you make with full fat coconut milk that comes in a can. It’s a perfect summer dessert.
I’ve already shared my recipe for vegan chocolate ice cream, which we love. But I thought, why not add brownie batter bites to that recipe? It was a good idea – Darryl said this was the best ice cream I’ve ever made.
Double chocolate brownie ice cream is a new favorite over here. The taste actually reminds me of a flavor Baskin Robbins used to have – German Chocolate. That flavor had pecans in it, so this isn’t the same, but the flavor is sort of similar.
If you really want to be decadent, you could make a batch of these double chocolate brownie cookies and use them with this ice cream to make homemade ice cream sandwiches!
Top Tip
You need to use the full fat coconut milk in a can. If you try this with another dairy free milk, I can’t guarantee what the result will be. The ice cream may be icy, like sorbet, or it may not ever thicken up.
Ingredient Notes
- Coconut Milk – Full fat coconut milk (the kind that comes in a can) works the best for this recipe. The amount of fat in the coconut milk is what makes this ice cream really creamy and rich. I recently contacted Thai Kitchen about their coconut milk. They responded that their canned coconut milk is made in a coconut only facility – no other products are made there. As always, I recommend that you contact the company about any new product that you are going to try to make sure it’s safe for your allergies.
- Unsweetened Cocoa Powder – We like Hershey’s Unsweetened Cocoa Powder, but feel free to use any brand that you like.
- Maple Syrup – Maple syrup works well to sweeten this recipe, but you could also try honey or agave syrup if you prefer.
Special Equipment
You will need an ice cream maker to make this recipe.
I have the Cuisinart 1.5 quart ice cream maker, and it works well! It has a bowl that you store in the freezer until you’re ready to make your ice cream. You put the ice cold bowl in the maker, add your ingredients, and turn it on. It needs to churn for about 20 minutes before the ice cream is thick and frozen.
Storage
You can store this ice cream in the freezer, but it will become rock hard. When you are ready to eat it, you will need to allow a fair amount of time for it to soften enough to scoop.
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Recipe
Double Chocolate Brownie Ice Cream (Gluten Free, Vegan).
Ingredients
- 24 ounces full fat coconut milk Two 13.66 ounce cans – you will drain out a little coconut water from each can.
- ½ cup maple syrup
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup dairy free chocolate chips
- ¾ cup gluten free vegan brownie batter bites
Instructions
- Open the cans of coconut milk and gently drain out any water. I find that there is usually a bit of coconut water separated from the cream – just pour this out.
- Place the coconut milk, maple syrup, unsweetened cocoa powder, and salt in a bowl and stir to mix.
- Pour the mixture into your ice cream maker and follow the manufacturer's instructions.
- Once the ice cream is thick and frozen, turn off the machine.
- Break the brownie bites into pieces and stir into the ice cream along with the dairy free chocolate chips. Enjoy immediately!
Darryl
This is one of the best ice creams I have ever had! The brownie batter bites are amazing