Brownie Batter Ice Cream

Ingredients:

2 cans of full-fat coconut milk

¼ cup of the sweetener of your choice (cane sugar, maple syrup, agave)

¼ teaspoon salt

2 tablespoons cornstarch

1 ½ teaspoons vanilla extract

1 cup of brownie mix of your choice

 

*If you want to add brownie bites:

Mix a small amount of oil and water with desired amount of brownie mix and follow the directions on the box to cook. Keep a close eye on the brownies and make sure not to overcook them! I like to keep mine a little moist since they will harden with the ice cream. Once cooked to your liking, let cool. Add to your ice cream according to your preference. I like to add the brownie bites after the ice cream is in the ice cream maker and has been churning for a few minutes.

 

Directions:

  1. Freeze ice cream maker base 16-24 hours ahead of time
  2. Shake the cans of coconut to make sure everything is blended
  3. Put ½ cup of coconut milk aside and add the rest of the coconut milk to a sauce pan
  4. Add sweetener and salt to the sauce pan
  5. Heat the sauce pan on medium-low heat until the sweetener has dissolved completely
  6. Whisk cornstarch with the ½ cup of coconut milk that was set aside. Thoroughly mix until completely dissolved (no chunks!).
  7. Pour the cornstarch mixture into the sauce pan
  8. Warm the mixture until it has thickened to the point that it could cover a spoon but do not boil!
  9. Remove from heat and stir in vanilla and brownie mix
  10. Pour base into a container, let cool and then cover with plastic wrap and a lid and place in the fridge for at least 4 hours before using.

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