In this dietary-friendly treat, creamy coffee ice cream melts slowly over decadent, chewy dark chocolate bites of deliciousness.
By Mariela Alvarez Toro
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. Did I mention these are a breeze to make, gluten and dairy-free? Totally worth making.
- 2 cans full fat coconut milk
- 1 cup fresh brewed coffee
- ¾ cup granulated sugar
- 1 tbsp. vanilla extract
- 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
- ⅓ chocolate chips
- 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.
- 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.