VEGAN CHOCOLATE BROWNIE ICE CREAM

This no-churn Vegan Chocolate Brownie Ice Cream is loaded with fudgy brownies and swirled with peanut butter salted caramel. It is creamy, rich, chocolaty, decadent, and easy to make without an ice cream maker. Dairy-free and soy-free.

THIS CHOCOLATE BROWNIE ICE CREAM IS:

• vegan
• dairy-free
• soy-free
• creamy
• no-churn
• rich
• chocolaty
• decadent
• easy to make
• made without ice cream maker
• loaded with pieces of fudgy brownies
• swirled with peanut butter caramel

WHAT YOU NEED TO MAKE HOMEMADE VEGAN BROWNIE ICE CREAM

You need the following ingredients to make this dairy-free chocolate ice cream (the exact measurements are in the recipe card below):

• Peanut butter – Use good-quality natural smooth peanut butter (avoid crunchy and thick peanut butter). You can substitute it for cashew or almond butter.
• Maple syrup – The combination of peanut butter and maple syrup makes delicious healthy caramel.
• Sea salt – for salted caramel flavor.
• Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
• Vegan condensed milk – Use store-bought condensed milk, or make your own with only 2 ingredients.
• Cocoa powder – Use natural unsweetened cocoa powder.
• Vegan brownies – Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Equipment you need:

• Medium-size bowl
• Large bowl
• Hand mixer or stand mixer
• Silicon spatula
• Loaf pan – 9 x 5 inch (25x13cm) or freezer-safe airtight container
• Parchment paper
• Aluminum foil

HOW TO MAKE VEGAN CHOCOLATE BROWNIE ICE CREAM

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Line the baking pan or airtight container

Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.

2. Step: Make peanut butter caramel

In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.

3. Step: Make chocolate brownie ice cream

In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.

4. Step: Let it freeze

Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.

Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BROWNIE ICE CREAM?

Store the ice cream in the loaf pan covered with aluminum foil or in an airtight container in the freezer.

HOW LONG DOES HOMEMADE VEGAN ICE CREAM LAST?

Homemade vegan ice cream will last for up to 2 months in the freezer.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Homemade Vegan Condensed Milk
• Fudgy Brownies
• No-Bake Oreo Lasagna
• Salted Caramel Cookie Dough Bars
• Chocolate Mousse
• No-Bake Peanut Butter Chocolate Pie

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

VEGAN CHOCOLATE BROWNIE ICE CREAM

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This no-churn Vegan Chocolate Brownie Ice Cream is loaded with fudgy brownies and swirled with peanut butter salted caramel. It is creamy, rich, chocolaty, decadent, and easy to make without an ice cream maker. Dairy-free, soy-free.

Print Recipe Pin Recipe

Prep Time:10 mins

Cook Time:0 mins

Chilling Time:5 hrs

Total Time:5 hrs 10 mins

Course: Dessert, Ice Cream

Cuisine: Czech

Diet: Vegan

Yield: 10 servings (one 9” x 5” loaf pan)

Calories: 375kcal

Author: Plantiful Bakery

Ingredients

 

1x2x3x

• 100 g (1/2 cup) natural peanut butter, smooth
• 90 g (1/4 cup) maple syrup
• ½ tsp sea salt, (optional)
• 500 g coconut cream (a creamy part of full-fat coconut milk chilled in the fridge overnight), = from about 2 cans
• 260 g vegan condensed milk*
• 40 g cocoa powder
• 3 vegan brownies, small chunks **

Instructions

• Line a 9”x 5” (25x13cm) loaf pan or freezer-safe airtight container with parchment paper and set aside.
• In a bowl, using a fork, combine smooth peanut butter, maple syrup, and sea salt until smooth and sticky. Set aside.
• In a large bowl, using a hand mixer (alternatively, in a stand mixer with a whisk attachment), whip coconut cream until creamy and smooth and small peaks form. Mix in vegan condensed milk (in two parts) until incorporated. Add in cocoa powder and mix until combined. Lastly, swirl in peanut butter caramel and stir in small chunks of vegan brownies.
• Transfer the ice cream into a lined loaf pan or freezer-safe airtight container and cover (use aluminum foil as a cover if using a loaf pan). Store in the freezer for at least 5 hours or overnight.
• Before serving, let it thaw for about 20-30 minutes (use a scoop warmed under hot water for easier scooping).
• Enjoy!

Notes

* Vegan Condensed Milk: Use store-bought condensed milk, or make your own with only 2 ingredients.

** Vegan Brownies: Click here for my brownie recipe. You can also use chocolate cookies, such as Oreos, instead.

Storing:

Homemade vegan ice cream will last for up to 2 months in the freezer.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 375kcal

Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!

Nutrition Facts

Serving: 1 / Calories: 375kcal / Total Fat: 25,3g / Saturated Fat: 18,4g / Cholesterol: 0mg / Total Carbohydrate: 35,5g / Fiber: 3,3g / Sugar: 27,0g / Protein: 4,4g / Sodium: 168mg / Potassium: 196mg / Iron: 1,7mg