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