Mocha Ice Cream Brownies

I was supposed to make mini ice cream cakes. Instead, I made brownies and ice cream: creamy coffee ice cream melting slowly over decadent, chewy dark chocolate bites of deliciousness. Not a bad trade off.

 What is great about this celebratory dessert is what made this whole ice cream cake experiment fail. These brownies are soft and delicate; they immediately explode as you take your first bite. The ice cream is creamy and full-bodied, almost too heavy for the brownie. Nonetheless this pair works together beautifully.  They remind me of the types of desserts I used to get as a kid, hot brownie icy cold ice cream on top; a delicious. Nonetheless they are bit more grown up, a bit more like me. Each bite a perfect birthday treat.

Did I mention these are a breeze to make, gluten and dairy-free? Totally worth making.

 

Mocha Ice Cream Brownies

Coffee Ice Cream

Makes about 3 cups

  • 2 cans full fat coconut milk
  • 1 cup fresh brewed coffee
  • ¾ cup granulated sugar
  • 1 tbsp. vanilla extract

Pour coconut milk, coffee, and sugar in a small saucepan. Bring to a simmer. Stir until sugar has dissolved. Remove from heat and add vanilla extract. Transfer to a bowl and let cool in the refrigerator for 4-6 hours. Pour cooled ice cream batter to an ice cream maker, then follow manufacturer’s instructions. Transfer batter to container and freeze for 6 hours. When ready to serve thaw for 15 minutes.

Double Chocolate Brownie

Adapted from Minimalist Baker

Makes 12 brownies

  • 1 15 oz. can cooked black beans, rinsed and drained
  • 2 eggs (substitute with flax eggs if vegan)
  • 3 tbsp. coconut oil
  • ½ cup cocoa powder
  • ¼ tsp. sea salt
  • ¼ cup maple syrup
  • ¼ cup granulated sugar
  • 2 tbsp. raw local honey (substitute with agave if vegan)
  • 1 ½ tsp. baking powder
  • 1/3 chocolate chips

Preheat oven to 350 degrees Fahrenheit. Line muffin pan with cupcake liners. Place drained black bean, eggs, coconut oil, cocoa powder, salt, maple syrup, sugar, honey, and baking powder in a food processor. Pulse until everything is well incorporated. Feel free to add two to three ingredients at a time. Transfer to a large bowl. Add chocolate chips. Evenly distribute batter into muffin tin. Bake for 20-25 minutes. Let cool completely (at least 30 minutes).

 To assemble Mocha Ice Cream Brownies place a scoop of ice cream on top of a brownie, garnish with more chocolate chips, cacao nibs, or gold leaf. Devour immediately.