What is the best non dairy milk for homemade ice cream?

Due to its high fat content, canned coconut milk creates the creamiest texture. When it comes to homemade vegan ice cream, always use the full-fat variety. Do not use the lower fat, lite version. Canned coconut milk is found in the Asian cuisine aisle of the grocery store.

Can I make it gluten-free?

The ice cream recipe already contains no gluten, just make sure you use gluten-free brownies for the mix-in.

Can I add other mix-ins?

Definitely! It's already packed with brownies and chocolate fudge, but you can add other ingredients too. Go all out with cookie dough chunks, salted pretzels, or sprinkles.

Vegan Chocolate Fudge Brownie Ice Cream

Description

This vegan chocolate fudge brownie ice cream recipe is rich, creamy, and perfect for chocolate lovers! The dairy-free chocolate ice cream base is loaded with fudgy brownie chunks and chocolate fudge sauce. It’s made with coconut milk, cocoa powder, and chocolate chips. The recipe is easy to make with an ice cream maker or you can follow the no churn instructions with a blender!

Ingredients

Scale

2 cans full-fat coconut milk
1 cup chocolate chips
3/4 cup granulated sugar
1/2 cup cocoa powder
2 tsp vanilla extract
4 vegan brownies, chopped
1/4 cup coconut chocolate fudge sauce

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Instructions

Instructions with an Ice Cream Maker (Best Method)

The day before making this ice cream, place the ice cream maker churning bowl inside the freezer. It should chill for 24 hours.
In a microwave-safe bowl, add chocolate chips. Microwave in 30-second intervals, stirring between, until smooth.
In a high-speed blender, add coconut milk, melted chocolate, sugar, cocoa powder, and vanilla extract. Blend for 2-3 minutes, until completely smooth and creamy.
Pour the mixture into the ice cream maker. Churn according to the ice cream maker‘s instructions. During the final 1-2 minutes, add chopped vegan brownies and coconut chocolate fudge sauce to the ice cream maker. Churn until combined.
After, transfer ice cream to a freezer-safe container. If desired, add extra spoonfuls of the coconut chocolate sauce. Swirl the fudge throughout the ice cream. Then, add extra brownie chunks on top.
Cover and chill the ice cream in the freezer for at least 4 hours (or until firm). Alternatively, you can enjoy it straight from the ice cream maker as soft serve.
Remove ice cream from the freezer. Thaw for 5-10 minutes before scooping. Enjoy!

Instructions without an Ice Cream Maker (No Churn)

In a microwave-safe bowl, add chocolate chips. Microwave in 30-second intervals, stirring between, until smooth.
In a high-speed blender, add coconut milk, melted chocolate, sugar, cocoa powder, and vanilla extract. Blend for 2-3 minutes, until completely smooth and creamy.
Pour mixture into a freezer-safe container. Cover and chill in the freezer overnight (or until firm).
Remove ice cream from the freezer. Thaw for 5-10 minutes. Scoop and serve the chocolate ice cream with chopped vegan brownies and chocolate fudge sauce on top. Enjoy!

Notes

How to store: Store the ice cream inside an airtight container with a lid. Keep in the freezer and enjoy within 2 weeks.
Ice cream maker vs. no churn: I strongly suggest using an ice cream maker because it will create the best, creamiest consistency. However, you can follow the no churn instructions and still get great results.
Nutrition information: The nutrition information below will vary depending on the type of brownies and chocolate fudge sauce you use.

Nutrition

Serving Size: 1 serving
Calories: 332
Sugar: 25g
Fat: 22g
Carbohydrates: 39g
Fiber: 4g
Protein: 4g