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.
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
- 1ΒΌ 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 8x8 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 8x8 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.