Cosmic Brownie Ice Cream (Vegan)
This ice cream is for cosmic brownie lovers. Picture a rich, chocolatey ice cream filled with homemade fudgy brownie pieces and colorful, candy-coated chocolate bits. It’s a no-churn, dairy-free treat perfect for summer.
If you’re a fan of cosmic brownies or just love chocolate, this ice cream is for you. It features a delightful blend of rich, smooth, and creamy chocolate ice cream, homemade, fudgy brownie pieces, and colorful, candy-coated chocolate sprinkles. This irresistible, no-churn, dairy-free, and egg-free treat is perfect for any summer celebration.
What you will need:
Brownies and candy-coated chocolate pieces are essential for this recipe. You can either make your favorite brownies or use the quick and easy brownie recipe provided on the recipe card. I ordered plant-based candy-coated chocolate pieces from Pure Food on Amazon. You can use either homemade or store-bought plant-based sweetened condensed milk. If you’re interested in making your own, please refer to my recipe for oat milk-sweetened condensed milk.
- plant based heavy cream
- plant based sweetened condensed milk
- candy coated chocolate pieces
- brownie pieces
- chocolate ganache
- cocoa powder
How to:
The first step in this recipe is to prepare the brownies. They need some time in the freezer before being cut into 1/4-inch pieces and added to the ice cream. Let’s start by making the flax eggs. In a small container, combine the ground flax seeds, yogurt, and water. Mix well and set aside to thicken.
Next, place a small pot over medium-low heat and add the chocolate and butter. Stir until melted and then set aside to cool.
In a medium bowl, combine the sugar and the thickened flax eggs. Using a hand-held mixer, blend the sugar and flax mixture on high speed for 2 minutes. Add the chocolate and butter mixture to the bowl and continue blending on high for another minute. Next, add the vanilla and flour to the chocolate mixture, and blend on medium speed until just combined.
Pour the batter into a prepared 8×8-inch square pan, making sure it is spread evenly. Bake the brownies at 350°F for 25 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted into the center comes out with just a few crumbs.
Once baked, allow the brownies to cool to room temperature, then place them in the freezer until frozen. I recommend preparing the brownies the day before and leaving them in the freezer overnight. When ready, remove the brownies from the freezer and cut them into 1/4-inch pieces. I added 1 cup of brownie pieces to the ice cream and reserved a handful for decorating the top. Store the cut brownie pieces in the freezer until you are ready to add them to the ice cream.
We are using chocolate ganache and cocoa powder to create a rich chocolate flavor for the ice cream. Begin by breaking the chocolate into pieces and placing them in a heat-safe bowl. In a small pot, heat the heavy cream over low heat until it just begins to bubble. Once it reaches this point, pour the hot cream over the chocolate and let it sit for about 5 minutes. Stir the chocolate and cream together until it is smooth and well combined, ensuring that all of the chocolate has melted. Set the ganache aside to cool.
Now that we have all of our components ready, let’s make the ice cream. First, pour the cold heavy cream into a medium bowl. Using a handheld mixer, whip the cream on high speed until soft peaks form. Add the sweetened condensed milk and the cooled ganache to the whipped cream. Blend the ingredients on medium speed until they are well combined. Add the cocoa powder to the bowl and continue mixing on medium speed until it is fully incorporated. Lastly, add the candy-coated chocolate pieces and the frozen brownie pieces to the ice cream and fold them in until they are evenly distributed throughout.
Pour the ice cream into a freezer-safe container; an 8×8 container works well. Sprinkle the top with the reserved candy pieces and brownie pieces. Cover the container and place it in the freezer. It will take about 6 to 8 hours for the ice cream to reach a nice scoop-able consistency; I usually leave mine in the freezer overnight. The ice cream is ready to serve right from the freezer and your leftover brownies will go perfectly with it.
Alright, let’s get started. Please make and enjoy!
Cosmic Brownie Ice Cream (Vegan)
Ingredients
Brownies pieces
- 80 grams dark chocolate – I used Lindt Excellence 70% bar
- 56 grams / 4 tbsp plant based butter with salt
- 1 cup / 200 grams cane sugar
- 1 cup / 120 grams all purpose flour
- 1 tbsp vanilla extract
- 2 tbsp ground flax seed
- 3 tbsp plant based yogurt – room temperature
- 3 tbsp water
Chocolate ganache
- 100 grams dark chocolate – I used Lindt Excellence 70% bar
- 100 ml plant based heavy cream
Cosmic Brownie Ice Cream
- 1¼ cup plant based heavy cream
- 1 cup plant based sweetened condensed milk – please see my recipe for homemade
- cooled chocolate ganache
- 4 tbsp cocoa powder
- 6 tbsp candy coated chocolate pieces – I used Pure Food Rainbow Candy Coated Chocolate Pieces (+ extra for decoration)
- 1 cup brownie pieces – frozen and cut into 1/4 inch pieces (+ extra for decoration)
Instructions
Brownie pieces
- Prepare an 8×8 square pan by lining it with parchment paper and preheat the oven to 350F. Prepare the flax eggs by combining the ground flax seed, yogurt and water; stir to combine and set aside for 5 to 10 minutes to thicken.
- Melt the chocolate and butter in a small pot on the stove top. Once melted, set aside to cool.
- To a medium bowl, add the sugar and thickened flax mixture. Using a hand held mixer, blend the ingredients together on high speed for 2 minutes. Add the chocolate/butter mixture and continue blending on high for another minute. Add the flour and vanilla extract to the mixture and blend on medium speed just until combined.
- Pour the brownie batter into the prepared pan, spread it out evenly and bake for 25 minutes. Once out of the oven, allow the brownies to cool to room temperature. Once cooled to room temperature, place the brownies in the freezer to freeze. Once frozen, remove the brownies from the freezer and begin cutting them into 1/4 inch pieces. I used about a cup of brownie pieces for the ice cream plus extra for the top of the ice cream. Keep the brownie pieces in the freezer until you are ready to add them to the ice cream.
Chocolate ganache
- Break the chocolate up and place it in a heat-safe bowl. Add the cream to a small pot and heat it up over low heat until it just starts to bubble. Pour the heated cream over the chocolate and allow it to sit for 5 minutes. Stir the chocolate and cream together until smooth, well combined and all of the chocolate is melted. Set aside to cool. Do not add the ganache to the ice cream base hot or warm, make sure it is room temperature.
Cosmic Brownie Ice Cream
- To a medium bowl, add the cold heavy cream. Using a hand held mixer, whip the cream on high until soft peaks are achieved. Add the sweetened condensed milk and chocolate ganache to the whipped cream and blend on medium speed until well combined. Add the cocoa powder and continue blending on medium speed until fully combined.Add the candy coated pieces and frozen brownie pieces and fold until well combined.
- Pour the ice cream into a freezer safe container-an 8×8 size container will do (my 6x6x2 glass container I typically use was not large enough). Decorate the top of the ice cream with brownie pieces and candy-coated pieces. Cover the ice cream and place it in the freezer. The ice cream will take 6 to 8 hours to achieve a nice scoop able consistency-I leave mine in the freezer overnight.
- The ice cream can be served straight from the freezer and it goes perfectly with your left over brownies.
