Double Chocolate Brownie Ice Cream

I remember making my first batch of homemade ice cream when my daughter was young, it was super fun to make and delicious.  With a dairy allergy it was difficult to find safe ice cream when she was younger.  (While now it’s a little more easy to find thankfully!).

For this homemade ice cream we added in our delicious double chocolate brownie mix and used a coconut base.  If you are allergic to coconut then you can use another ice cream recipe as the base in place of this.

The first step to making this ice cream is to gather all your ingredients and supplies.   You won’t need an entire batch of brownies for this, but we decided to make the full batch and have leftovers!

Double Chocolate Brownie Ice Cream

Ingredients Needed:

• Kate’s Safe & Sweet Double Chocolate Brownie Mix
• 1/2 cup of Water
• 1/3 cup of your Safe Oil
• Non-stick Cooking Spray
• 4 cups of Full-Fat Canned Coconut Milk
• 3/4 Cup Sugar
• 1/2 Vanilla Bean (optional- but definitely better with it!)
• 1 tablespoon Vanilla Extract
• Pinch Fine Sea Salt

Tools Needed:

• Mixing bowl(s)
• Spatula
• Whisk
• Measuring spoons
• Measuring cups
• Ice Cream Maker
• Container to Store Ice Cream

Double Chocolate Brownie Instructions:

1. Preheat oven to 325°F.
2. Line your baking pan with parchment paper and lightly spray bottom and sides with non-stick cooking spray. Set pan aside.
3. In a medium bowl, blend the brownie mix, water, and oil together until smooth. Scrape the sides of the bowl as needed.
4. Spread brownie batter evenly into prepared pan based on the times on the back of the mix. Note: batter will be thick.
5. BAKING TIMES:
   • 9” x 9” pan 29-32 minutes
   • 11” x 7” pan 27-30 minutes
6. Remove from oven when toothpick inserted 2 inches from edge comes out clean and allow to cool completely in pan on rack.
7. While brownies are cooling move onto making the ice cream base below.

Ice Cream Base Instructions:

1. 1. Pour the coconut milk and sugar into a large bowl or your blender.  Stir or blend until the sugar is dissolved.
   2. If using vanilla, split the vanilla bean and scrape the seeds into the coconut mixture.  Add the vanilla extract and salt and stir or blend to combine.
   3. Churn the mixture in your ice cream maker according to their directions.

While the ice cream is churning you can move onto the brownie portion.  After the brownies are cooled you’ll want to break them up into small crumbles and add different size crumbles directly into the bowl of the ice cream.  We made our pieces from about one teaspoon to one tablespoon and also some smaller crumbles as well.

After you add in the brownie crumbles you can go ahead and freeze the ice cream.  Once frozen we loved to serve it with another piece of brownie and drizzled with chocolate syrup.

My children enjoyed this ice cream so much and one wanted in a cone and one in a cup.  So, we want to know – what’s your favorite?  In a cup or in a cone?

Enjoy this delicious recipe for summer, and be sure to check out our entire selection of recipes here.