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.
Recently graduated with from Harvard University’s Graduate School of Design. She has recently completed "People in Food-Space", an ethnographic study on the cultural production of taste in space. She has also examined post-soviet food production systems and housing projects in Havana, Cuba. Originally from Puerto Rico, Mariela has been living in the United States for eight years. She has involved herself in both teaching and practice, while writing on food at tastyplan.com. Her goal as a food writer is to cook creatively, using the best ingredients to find new flavor combinations every day.