Need I say more? This Chocolate Fudge Brownie Ice Cream is for my fellow chocoholics out there. This will be the easiest ice cream you ever make! The hardest part of this process is waiting for it to firm up in the freezer. But, in regard to preparation, all you need is about 3-5 minutes of your time for the ice cream portion and about 5 minutes for the brownie portion.
The great thing about chocolate is that when consumed in the right portions, it doesn’t have to be unhealthy. My advice: always stick to 70% or above to reap the benefits. Forget milk chocolate! And, when making your own sweet treats, always use unsweetened cacao powder, and sweeten naturally with your own sweeteners.
Here's what you need:
- 1 can full-fat coconut milk, unsweetened
- 1/4 cup agave (or maple syrup)
- 1/4 cup cacao powder, unsweetened
- 1/2 cup almond flour, blanched
- 1/3 cup coconut flour
- 1/3 cup date paste
- 1/4 cup cacao powder
- 1/4 cup agave
- 2 Tbsp almond milk
- Pinch salt
Here's how to make it:
- To a mixing bowl, add coconut milk, agave and cacao powder, and whisk until smooth.
- Pour mixture into an ice cube tray and freeze overnight.
- When ready, pop out the ice cream cubes from the ice tray and add them to a high-speed blender. Blend until smooth and creamy, scraping down the sides as necessary. Set aside while preparing the brownie chunks.
- To a food processor, add almond flour and coconut flour and pulse for only a couple seconds to make sure the flours are mixed.
- Add the date paste, cacao powder, agave, almond milk and a pinch of salt to the processor and pulse until it sticks together.
- Transfer brownie mixture to a baking sheet, and flatten it out.
- Cut into small even sized chunks.
- Add the brownie chunks to the ice cream and transfer ice cream to the freezer for about 1 hour to firm up. Serve with gluten-free ice cream cones!