Salted Caramel Brownie Vegan No Churn Ice Cream
Total Time
45 minutes + chilling overnight
Prep Time
45 minutes
Rating
5 out of 5 stars
(0)
Ingredients
8 servings
- 1 box brownie mix*, baked, cooled, and chopped into bite-sized pieces
- 1 cup (200g) pitted medjool dates (about 10 dates)
- 2 tbsp natural almond butter
- 3/4 tsp salt
- 1/4 cup warm water
- 2–4 tbsp plant milk
- 1/4 cup (40g) aquafaba (AKA the liquid from a can of chickpeas)
- 1/4 tsp cream of tartar
- 1 cup (230g) coconut cream (taken from 2 cans of coconut milk chilled overnight**)
- 11.3oz can sweetened condensed coconut milk
- 1 tsp vanilla extract
- 1 vanilla bean (optional but highly recommended)
- 1/2 cup vegan dark chocolate, finely chopped (I used 100% cacao)
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Preparation
Chef’s notes
BROWNIE MIX – I recommend using an almond flour brownie mix (like this one) but sub the eggs with flax eggs (1 flax egg = 1 egg; 1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water; stir the two together and allow them to gel for 10 minutes before use). You’ll also only need about half of the batch, so the rest can be for snacking! Alternatively, you could make my raw vegan brownies which can be found in the recipe for my healthy cookie dough bars.
COCONUT CREAM – Coconut cream can be taken from a can of full fat coconut milk. In order to access it, the can must be chilled overnight. When chilled the cream rises to the top of the can and the water sinks to the bottom. This is why it’s important to not shake the can before chilling, making it more difficult for the two to separate. Once chilled, open the can from the bottom and pour out the liquid. Then scoop out the cream. Alternatively, you can purchase cans of coconut cream but those will also need to be chilled overnight. Also make sure to buy coconut milk or cream that has guar gum as an ingredient as this helps thicken the cream.
STORAGE – The ice cream will keep in the freezer for about 2 months, as long is it stays covered.