Minimalist Baker · by Minimalist Baker★ 4.8 (29)
Vegan Brownie Chocolate Ice Cream
NUTRITION · PER SERVING150M COOK
CAL 12%·PRO 8%
CARBS 28G46% OF CAL
5G FIBER6G OTHER18G TOTAL SUGAR
FAT 16G58% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan chocolate ice cream with brownie undertones made from coconut and almond milk. Rich and creamy with coffee and cocoa depth. Dairy-free and gluten-free.
dessertamerican🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (14-ounce) can full-fat quality coconut milk* ((1 can yields ~1 3/4 cups // organic when possible))
- 1 cup unsweetened vanilla almond milk
- 1/2 tsp xanthan gum ((for a creamy texture))
- 2/3 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/3 heaping cup raw sugar ground in a coffee grinder ((or sub maple syrup / honey if not vegan))
- 3-4 whole vegan gluten-free black bean brownies
At a glance
PER SERVING · TIME 150M
CAL 12%·PRO 8%
CARBS 28G46% OF CAL
5G FIBER6G OTHER18G TOTAL SUGAR
FAT 16G58% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h 30m
- Sodium
- 113mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 26mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 150M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.