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Vegan Coconut Brownie Ice-Cream: Dairy-free, Gluten-free, Nut-free

July 27, 2012
Coconut Brownie Ice-cream

I couldn’t let national ice-cream month pass us by without attempting a new flavor of ice-cream for Joseph. Since I did vanilla last time, I wanted to do a chocolate flavor this time. I decided to use a slightly adapted version of the coconut ice-cream I made before as a base, and swirl in brownie batter adapted from Cooking for Isaiah to be egg-free, for health and allergy reasons, since the egg wouldn’t be cooked.

The Changes

I reduced the amount of water and added cocoa powder for the base. For the brownie batter, I halved all ingredients except for water and oil and omitted the eggs. In retrospect, I could have gotten away with less water and oil.

The Method

In a large bowl, whisk together water, sugar, vanilla, salt, coconut milk, and cocoa powder until dissolved. (I couldn’t completely get rid of all the lumps of cocoa powder, but the ice-cream maker managed to churn them up)

Add to ice-cream maker according to directions. Meanwhile, mix together the ingredients for the brownie batter.

Add it to the ice-cream maker in the last few minutes of freezing. I was hoping for a swirl, however, for various reasons (batter was too runny, batter wasn’t cold enough, ice-cream wasn’t frozen enough) the batter ended up melting the ice-cream a bit, and then blending in completely. Ah well.

Coconut Brownie Ice-Cream

Dairy-free, Gluten-free, Nut-free (except for coconut), Egg-free

Ice-Cream Ingredients

  • 3/4 cups water
  • 1 1/3 cups sugar
  • 1 Tablespoon vanilla
  • pinch salt
  • 2 13.5 ounce cans coconut milk
  • 1/4 cup cocoa powder

Brownie Batter Ingredients

  • 1/4 cup cocoa powder
  • 1/3 cup vegetable oil
  • 3 Tablespoons water
  • 1/2 cup sugar
  • 1/4 cup Gluten free flour
  • 1/4 teaspooon salt

In a large bowl, whisk together ingredients for the ice-cream. Add to ice-cream maker according to instructions. Meanwhile, mix together the ingredients for the brownie batter. In the last few minutes of freezing, add the batter to the ice-cream.


cover copy copy

This recipe is featured in my cookbook The Best of the Rice of Life: Over 70 Gluten-free, Dairy-free, and Nut-free Recipes available now in print (Amazon, Create Space) and e-book (Kindle, iBooks, nook, Kobo and Smashwords).


What I Thought

The texture of this ice-cream was much better than the one I made before, and it has a nice, rich flavor. My husband said that it was the best ever Joseph-safe ice-cream. Both kids gobbled it down. So even though it didn’t turn out like I’d pictured, we have a keeper.

Shared on Allergy Friendly Friday, Slightly Indulgent Tuesday, Gluten-free Wednesdays and Allergy-Free Wednesday

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