Fudge Brownie ice cream (after Ben & Jerry's)

Simple instructions for making a fudge brownie ice cream "Ben & Jerry's style) based on cashews, cream and vegetable milk. Creamy, chocolatey and with super fudgy brownie pieces.

Prep Time 25

Cook Time 20

Resting time 10

Total Time 10 45

Servings Balls

Calories 284kcal

Ingredients

FOR THE BROWNIE:

70 g Oatmeal I simply grind it in a high-powered blender from whole rolled oats
40 g gluten free flour mix or other gluten-free flour of your choice
80 g Raw cane sugar or a sugar alternative of your choice
200 ml Plant milk plus more depending on the consistency of the dough
30 g Cocoa Powder
90 ml Nut butter I use light peanut butter, alternatively use a neutral oil
¼ tbspn Salt
¼ tbspn Bourbon vanilla
80 g dark vegan chocolate drops

FOR THE ICE:

400 ml Vegetable cream I use the soy cream from Sojatoo
250 ml Almond milk
100 g Cashews Soak if required
80 g Cocoa powder
½ tbspn Bourbon vanilla ground or 1 tsp vanilla extract
100 g Raw cane sugar
½ tbspn Xanthan Gum

TOPPINGS (optional):

dark vegan chocolate drops
Vegan cream
Ice cream cones
Chocolate sauce

Metrisch - Tassenangaben

Instructions

(optional) Soak cashews.
(optional) Prepare ice cream maker.
Preheat oven to 175 degrees (convection oven).
Prepare brownie mold, grease (optional) and dust with a little cocoa.
FOR THE BROWNIE put all the ingredients in a bowl and mix until a uniform dough. The batter should not be too firm and should be easy to pour into the brownie mold (see video). If too liquid, add a little more flour, if too solid add a little more vegetable milk.
70 g Oatmeal, 40 g gluten free flour mix, 80 g Raw cane sugar, 200 ml Plant milk, 90 ml Nut butter, ¼ tbspn Salt, ¼ tbspn Bourbon vanilla, 80 g dark vegan chocolate drops, 30 g Cocoa Powder
Pour into the brownie mold and place in the oven. Bake for 20-25 minutes. Remove from oven and let cool completely and set aside.
FOR THE CHOCOLATE ICE CREAM Place all the ingredients in a high-performance blender and blend on high speed for about 2 minutes until everything has turned into a creamy liquid.
¼ tbspn Bourbon vanilla, 400 ml Vegetable cream, 250 ml Almond milk, 100 g Cashews, 80 g Cocoa powder, ½ tbspn Bourbon vanilla ground, 100 g Raw cane sugar, ½ tbspn Xanthan Gum
Pour liquid into ice cream maker and process according to manufacturer's instructions to make creamy ice cream.
Alternatively, without an ice cream maker, pour into a freezer-safe box, cover and freeze for at least 6-10 hours. It is best to stir with a spoon 1 time per hour to make the ice cream a little creamier.
Portion with an ice cream scoop and garnish with desired toppings and enjoy!
dark vegan chocolate drops, Vegan cream, Ice cream cones, Chocolate sauce
Leftover ice cream lasts up to several weeks in the freezer.

Nutrition