♫ Listening to: When The Night Falls by Electro Spectre ♫
This vegan brownie ice cream recipe is perfect for any chocolate lover. In under an hour and with only 7 ingredients, you can turn dessert into a fun Halloween celebration with your friends and family. And if you’re not a closet goth who gets excited about bats year round (like me), just omit the bat wings and enjoy brownie ice cream anytime. This ice cream would also go great in an ice cream pie or ice cream cake.
This recipe makes 1 quart of chocolate brownie ice cream.
Vegan Chocolate Ice Cream Ingredients
Purchase vegan ice cream from the store and skip to the step where you make the bat wings. Or skip the bat wings and just make the ice cream.
- 2 cans of full-fat coconut milk (Whole Foods organic 365 brand is fairly cheap)
- 2 tablespoons arrowroot powder (or sub organic cornstarch*)
- ¾ cup organic or raw sugar*
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- vegan brownies
- ½ cup vegan chocolate chips
Vegan Chocolate Ice Cream Directions
Open 2 cans of organic full-fat coconut milk.
Pour ¼ of one can into a small bowl and pour the rest of the can into a medium sized saucepan or pot and turn heat to medium.
Whisk the 2 tablespoons of arrowroot powder into the ¼ can of coconut milk. Set aside.
Add the ¾ cup sugar, the contents of the other can of coconut milk, and ¾ cup cocoa powder to the saucepan.
Whisk all the ingredients in the saucepan until they start to boil. (This can take 10-30 minutes, depending on your stove.)
Remove the saucepan from the heat the second it boils.
Whisk in the arrowroot powder mixture.
Whisk in the teaspoon of vanilla extract.
Transfer it to a heat-resistant glass or metal bowl, cover it, and set it aside to cool to room temperature.
Chill in the refrigerator for 4 hours or overnight.
Whisk the chilled chocolate ice cream and then transfer to an ice cream maker that has been freezing for 24 hours.
Churn the chocolate ice cream. If an ice cream maker isn’t currently in your kitchen artillery, you can also just pour the ice cream mixture into a bowl and rest that bowl inside a bigger bowl that’s filled with ice. You’ll need to constantly stir it with a spatula, and you’ll likely have to restock your ice as it melts, but it works well enough. If you’re willing to purchase an ice cream maker on amazon, click on the link in this post (and it helps support this website), or you can usually find used ones at thrift stores for under $10.
Add chunks of vegan brownies while it’s churning or after it finishes. You can add any amount you like.
Transfer the ice cream to 2 pint sized containers with lids.
Freeze the ice cream for 4 hours (and up to a month) while you make your bat wings.
Vegan Chocolate Bat Wings Directions
Melt ½ cup vegan chocolate chips either in a double boiler or by microwaving for 30 seconds, stirring, microwaving for 30 more seconds, and stirring until smooth.
Draw (or trace) 8 bat wings (4 pairs) onto a baking tray or cutting board lined with parchment paper (I’m not good at drawing, so I printed a picture of a bat and slid it under my parchment paper so I could trace the wings instead).
Freeze the tray of wings when you’re done with all 4 sets. When you put the wings in the freezer, you can also toss a pair of small tongs or tweezers into the freezer to chill at the same time.
Scoop the frozen chocolate brownie ice cream onto an ice cream cone and stick the bat wings into either side of the scoop. You don’t want to touch the wings for too long or the heat from your fingers will start to melt them, so don’t take them out of the freezer until your ice cream bat cones are ready to get their wings. Alternatively, you can use your chilled tongs to stick your wings into the ice cream without touching them.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.