Gluten & Dairy-Free Mocha Ice Cream Brownies
Recipe Type: Dessert
Serves: 12
Gluten and dairy free, in this dietary-friendly treat, creamy coffee ice cream melts slowly over decadent, chewy dark chocolate bites of deliciousness. Adapted from Minimalist Baker
Ice Cream
  • 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
Ice Cream
  1. Pour coconut milk, coffee, and sugar in a small saucepan. Bring to a simmer. Stir until sugar has dissolved.
  2. Remove from heat and add vanilla extract.
  3. Transfer to a bowl and let cool in the refrigerator for 4-6 hours.
  4. Pour cooled ice cream batter to an ice cream maker, then follow manufacturer’s instructions. Transfer batter to container and freeze for 6 hours.
  5. When ready to serve thaw for 15 minutes.
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Line muffin pan with cupcake liners.
  3. 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.
  4. Transfer to a large bowl. Add chocolate chips. Evenly distribute batter into muffin tin.
  5. Bake for 20-25 minutes.
  6. Let cool completely (at least 30 minutes).
  7. 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.
Recipe by Honest Cooking at