I do love a good Christmas recipe. But, I mean, I’m kind of over that by like mid-December. Not that I don’t keep making Christmas-ey things right up until the day of, but immediately afterward, I want my “normal” food back. I mean, I just want a plain-jane, normal breakfast of Dairy-Free Brownie Batter Ice Cream. Wait. Did I just…oh, I did. It’s the day after the day after Christmas and I’m sneaking a bowl of ice cream for breakfast…I am so bad. So very very bad. But it’s so good, so very good. Oh, AND it’s gluten-free. Enjoy.
It’s not that I don’t like Jam Cake or Peppermint Brownie Pops. No, They’re great. I really think they are. But it’s just that one can overload on those things and really miss the things that make her day go round. I mean, seriously here. LOL! But yea, I would kind of like a sandwich. Or a salad without cranberries on it. Because I’ve been eating “special” foods since mid-November-ish and right now, I’m wanting a slice of watermelon with a little salt. Maybe I just miss summer. It is kind of the best time of the year. And with the clouds covering the sky and the leaves on the ground, things are kind of dreary.
Maybe it is an issue of just icky weather getting to me. But I know how to make it better. No kidding, a bowl of Brownie Batter Ice Cream will fix me right up. LOL! I really hope you make it and, if you do, hit me up with a comment down below–I would love to hear if you liked it. Encourages me to make more of these delightful concoctions. Heh.
Dairy-Free Brownie Batter Ice Cream
- The Ice Cream
- 4 cans coconut milk
- 1 cup powdered sugar
- The Cake Batter
- ½ cup oat flour (or, you can be super-lazy like me and just use the baby-food oatmeal…)
- ¼ cup granulated sugar
- ½ tspn vanilla
- 1 tblspn coconut oil
- ¼ cup water
- ¼ tspn salt
- ¼ cup vegan chocolate chips
- To make the ice cream, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
- Add the powdered sugar, food coloring and vanilla to the coconut cream.
- Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
- At this point, I stuck the ice cream in the freezer, in the bowl as-is, then started working on my cake batter. But the thing is, I wouldn’t leave it in there for longer than an hour. So, if you have to leave it and come back, that’s fine, but just come back SOON.
- To make the brownie batter, mix all the dry ingredients together in a medium bowl except for the chocolate chips.
- Mix all the wet ingredients together in another medium bowl.
- Mix dry ingredients into wet ingredients in ⅓ cup increments. Or, if you’re impatient, like me, just dump everything together.
- Blend until batter is smooth.
- Place chocolate chips in a small bowl and microwave in 10-second increments, stirring every 10 seconds, until the chocolate is completely melted and smooth.
- Add melted chocolate chips to the cake batter and stir until mixed thoroughly.
- Begin consuming by the spoonful. End by licking the bowl clean.
- Remove ice cream from freezer and combine with brownie batter.
- Mix on high with the hand mixer for about 2 minutes until mixture is thoroughly mixed.
- Place mixture in the freezer for approximately 2 hours.
- Love me, sweet readers, love me, because this is a present from me to you...