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Brownie Batter Ice Cream (dairy free, grain and gluten free, paleo)
Posted by joe rigs on Wednesday, June 11, 2014
Words do not do this recipe justice. The picture barely captures the rich and decadent awesomeness that is this life-changing ice cream recipe. I'll shut up now and get on with it. You're welcome.
Vanilla Ice Cream
• 1 1/2 cups canned coconut milk
• 1/2 cup maple syrup
• 2 pasture raised eggs
• 1 1/2 tsp vanilla extract
• pinch of salt
• 1 bar dark chocolate ( about 3 oz.)
• 1/2 cup almond flour
• 1/2 tsp vanilla
• 1/4 cup coconut sugar
in a double boiler. Mix in almond flour, vanilla and sugar. Consistency should be a thick batter. Add more almond flour to thicken or some coconut milk for thinner batter as needed.
When done set aside and allow to cool slightly while you prepare ice cream.
In a large bowl, add vanilla ice cream ingredients and blend well using a hand mixer.
Turn on ice cream maker and pour in mixture.
Allow ice cream to get to about 90% done but still turning and rolling freely in ice cream maker.
Using a teaspoon, begin dropping in brownie mixture allowing it to clump up as it hits the cold ice cream.
Depending on how hot your brownie mixture is, you may find it necessary to place ice cream bucket into your freezer again for 5 - 10 minutes and then placing it back on the machine to finish.
Or you can just eat the slightly melty gooey awesomeness as it is.
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