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Saturday, June 7, 2014


This is from the Minimalist Baker (I did not write this, but I do love it, so I am sharing! Happy National Chocolate Ice cream Day

Vegan, gluten free chocolate brownie ice cream that tastes just like the real thing! 
  • 1 can(~1 3/4 cups) full fat quality coconut milk (organic when possible)
  • 1 cup unsweetened vanilla almond milk
  • 1/2 tsp xanthan gum
  • 2/3 cup unsweetened cocoa powder
  • 1 tsp pure vanilla extract
  • 1/4 cup + 2 Tbsp raw sugar ground in a coffee grinder (or sub honey)
  • 3-4 vegan gluten free black bean brownies
  1. Place coconut and almond milk, xanthan gum, cocoa powder, vanilla and sugar in a blender and blend until well combined. Transfer to a mixing bowl, cover and refridgerate until chilled through - at least a couple hours.
  2. Once chilled, pour into pre-chilled ice cream maker and use according to directions. (Alternatively, pour into a freezer-safe container, cover and freezer, taking out to stir every couple hours to aerate.)
  3. Once the ice cream is at soft-serve consistency, add in brownie chunks. YOu can either do this at the end of the ice cream maker's churning process, or once you pour it into a container. Smooth the top with a spoon, cover and freeze until firm. Or, eat immediately though it will be quite soft.
Serving size: 3/4 cup serving Calories: 208 Fat: 11 g 

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