Vegan Chocolate Brownie Icecream
By 
| Prep Time | 20 |
| Cook Time | 60 |
| Servings |
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Ingredients
- 1 cup raw cashews, soaked overnight and drained
- ⅓ cup maple syrup
- 1.5 cups full-fat coconut milk
- 3 heaped tbsp cacao powder
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- RAW BROWNIE DOUGH
- 8 Medjool dates
- 1 tbsp coconut oil
- 3 tbsp cacao powder
- ½ tsp vanilla extract
- ¼ cup dairy free dark chocolate chips
Ingredients
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Instructions
- Soak your cashews the night before or at LEAST 6 hours in warm water
- In your blender combine the cashews with the coconut oil and maple syrup until fine
- Add the rest of your Icecream ingredient and blend until creamy and smooth
- For the raw brownie dough, blend Medjool dates with coconut oil until well combined
- Then add chocolate powder, vanilla, and chocolate chips and blend again.
- Spread the mixture on a baking sheet and freeze for about 1 hour.
- Slice little brownie bites with a sharp knife
- Pour half of the Icecream in a rectangular baking tin and cover with brownie bites, freeze
- Repeat the process with the second half of the mixture and the brownie bites
- I stored them in a rectangular baking tin with baking paper inside.
- Cover well and freeze for at least 4 hours or until firm.
