I needed a crowd pleaser. Okay, I wanted something chocolate. Enter Vegan Brownie Chocolate Ice Cream from Minimalist Baker. Thank you. Seriously. My first ice cream with a coconut milk base. It turned out excellent. Plus, you know, chocolate.
I didn’t want to use agave again, so I opted for granulated sugar. The first two ice creams were definitely homemade in texture but this one really hit the creamy spot. I only had it in the freezer about 2 hours before I made my cones and it was great. The brownie is leftover frozen brownies from the Vegan Brownies I made in July. Yeah, I didn’t want to share them so I put a few in the freezer. Good idea, that way I didn’t have to bake new ones for ice cream! I’m kind of regretting halving the recipe for making one pint only. Hrm. Well, I do have 27 more flavours to go!