Mint Chocolate Brownie Vegan Ice Cream

Mint Chocolate Brownie Ice Cream - Featured

When we decided to become vegan, the prospect of life without ice cream was definitely a sad one. Although it took about a year and a half to finally find a vegan ice cream recipe creamy enough to satisfy our cravings, the wait was most certainly worth it!

If you’re lucky to have an ice cream machine at your disposal, this recipe will be easy to whip up. However, if you’re like us and only have the bare minimum of kitchen appliances (e.g. a blender and microwave), you can still create a delicious, vegan dessert.

Mint Chocolate Brownie Vegan Ice Cream

Ingredients

For the ice cream:

  • 2 cups raw cashews, soaked overnight (or at least 4 hours)
  • 1 cup fresh mint (or more to taste)
  • 1 cup coconut cream
  • ½ tsp mint extract
  • 1 tsp vanilla extract
  • ½ cup sweetener, such as cane sugar, palm sugar, agave nectar
  • 3 tbsp coconut oil

For the brownie:

  • ¾ cups flour
  • ⅓ cup sugar
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • ½ warm water
  • 3 tbsp coconut oil
  • ½ vinegar (white or apple cider)

Directions

  1. In a blender, blend together the cashews, mint, coconut cream, mint extract, sweetener and vanilla until smooth. With the lid on the blender, and while the mixture is being blended, add the coconut oil slowly through the opening of the blender’s lid.
  2. Taste the blended mixture, adding mint and/or sweetener as desired.
  3. If using an ice cream machine, add mixture and begin churning, as per the instructions on the appliance. If you don’t have an ice cream machine, place the mixture into a freezer-safe container and put it into freezer for 30 minutes. Every 30 minutes, using a fork or whisk, stir the mixture well to break up any crystallized pieces.
  4. While the ice cream is churning and/or chilling, mix all ingredients for the brownie into a medium bowl until smooth.
  5. Place brownie mixture into a lightly greased baking pan and bake at 350 F until a pierced fork comes out dry, about 15-20 minutes. Alternatively, you can microwave the mixture for 1-2 minutes.
  6. When the ice cream mixture is the consistency of soft-serve ice cream (approximately 2 hours for the fork & tupperware approach we use), add small chunks of the brownie and stir one more time.
  7. Leave ice cream in the freezer overnight (or about 4 more hours) to set.
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6 thoughts on “Mint Chocolate Brownie Vegan Ice Cream

  1. Sam

    Oh yes, this sounds excellent! Indeed, the lack of ice-cream was sad for me too at first, but (at least in Europe) I’ve found several places which offer vegan ice creams, and not just sorbets! I was really surprised to find an entirely vegan gelateria in Vienna, Austria recently, which used a wide range of milks, but not any coconut milk/cream, which seems like a missed opportunity. This recipe should nicely fill that gap!

  2. Franca

    I have to agree with Sam, so far we’ve been lucky too in finding vegan ice cream in Europe, not everywhere of course but in quite few places. I’m Italian and I cannot stay without ice cream and the vegan version is delicious indeed! Thanks for this recipe, I must try to make it myself as soon as I have a kitchen available 😉

    1. Bounding Over Our Steps

      Hi Franca,
      We are really looking forward to our next trip to Europe. I grew up with ice-bean and rice-dream, two earlier versions of the many choices today and I must say it was a rough start. So glad there are better tasting options today. And a kitchen can make all the difference. We are looking forward to being back home for a bit for that reason. 🙂

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