You scream, I scream, we all scream for ice cream! You’ll be hearing extra yells when you make homemade chocolate coconut ice-cream with giant chunks of brownie, coconut flakes, and almonds dazzling each bite of this blissful dessert.
Step one: get your fix-ins ready.
Step two: make your ice-cream
Step three: combine all together and savor every bite.
Chocolate Coconut Brownie Bliss Ice-Cream
1 pan black bean brownies
1/2-3/4 cup almonds
1/2-3/4 cup shredded coconut
Make black bean brownies ahead of time. Once they have cooled, freeze for 10-15 minutes then cut into bit sized chunks. Slice almonds and measure out shredded coconut. Set aside while making ice-cream.
4 cups coconut milk (or milk of choice, but coconut milk gives the richest flavor and freezes best!)
1/2 cup honey
2 tsp vanilla
1/4 tsp salt
Add all ingredients to a blender and pulse till mixed evenly. Pour into the freezer bowl of an ice cream mixer, such as this one, and let the mixture agitate and freeze for 20-30 minutes till it reaches a frozen ice cream consistency. Since the recipe doesn’t call for added fat and excess sugar, the texture will be more like sorbet than traditional hard ice cream.
Instead of directly adding the mix-ins to the ice cream mixer, gently fold them in by hand. Serve immediately for best results. This particular dessert isn’t the best to freeze for future reference. If you’re anything like my family, that won’t be a problem. It’ll be gone before you even have a chance to make your scream for ice-cream!