Description
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
Ingredients
Units
Scale
Ice Cream
- 2 cans full fat coconut milk
- 1 cup (240 ml) fresh brewed coffee
- 3/4 cup (150 g) granulated sugar
- 1 tbsp. (15 ml) vanilla extract
Brownies
- 1 15 oz. (425 g) can cooked black beans, rinsed and drained
- 2 eggs (substitute with flax eggs if vegan)
- 3 tbsp. (45 ml) coconut oil
- 1/2 cup (50 g) cocoa powder
- 1/4 tsp. sea salt
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50 g) granulated sugar
- 2 tbsp. (30 ml) raw local honey (substitute with agave if vegan)
- 1 1/2 tsp. baking powder
- 1/3 chocolate chips
Instructions
Ice Cream
- 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.
Brownies
- 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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie with scoop
- Calories: 340