Creamy and minty vegan ice cream filled with fudgy bits of brownie. This is a simple recipe that requires no special equipment!
This No Churn Vegan Brownie Mint Ice Cream is so delicious and incredibly easy to make. It’s creamy and fudgy in texture with a delicious, perfectly-sweetened mint flavor.
I can’t get over how delicious this Vegan Brownie Mint Ice Cream is! It’s so deliciously creamy with the perfect amount of mint flavor.
My favorite part? It doesn’t require an ice cream machine, only a mixing bowl and loaf pan. It’s that easy.
Enjoy this as a summer dessert in an ice cream bowl or served in a bowl – your pick!
How to Make No Churn Vegan Brownie Mint Ice Cream:
- In a large mixing bowl, pour in the sweetened condensed coconut milk and extracts. Whisk to combine and set aside.
- In a separate large mixing bowl, add the chilled coconut cream. Using a handheld mixer on high speed, whip the coconut cream until light and fluffy. Add the condensed coconut milk mixture to the whipped coconut cream. Beat on low speed until combined and creamy. Pour mixture into a loaf tin and spread into an even layer. Cover with plastic wrap and refrigerate for 2 hours.
- At the 2-hour mark, stir in your desired mix-ins such as the brownie bits. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Scoop and enjoy!
Why you’ll love this No Churn Vegan Brownie Mint Ice Cream:
- Super creamy. The combination of coconut cream and sweetened condensed coconut milk makes for an extremely luscious and creamy ice cream texture!
- Perfectly minty and sweet. I promise you this mint ice cream does not taste like toothpaste – it’s the right amount of mint flavor and is not too sweet.
- Simple and easy to make. This ice cream recipe requires no ice cream machine, just a mixing bowl and loaf tin – it’s that easy!
Enjoy this as a summer sweet treat, at a party, or serve alongside some cake at a special gathering!
Can I substitute something for sweetened condensed coconut milk?
This is a crucial ingredient, so I do not recommend substituting it with something else. Most Whole Foods carry sweetened condensed coconut milk. You can also purchase off Amazon.
Can I substitute with other mix-ins?
Of course! I encourage you to get creative with this recipe. You can omit the peppermint extract and try just vanilla. Or substitute the brownie for chocolate chips, sprinkles, cake bites – you name it!
If you’re looking for more vegan summer dessert recipes, you’ll also love these No Bake Chocolate Peanut Butter Crunch Bars, this Vegan Strawberry Cobbler, and these Chocolate Coconut Almond Truffles.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Creamy and minty vegan ice cream filled with fudgy bits of brownie. This is a simple recipe that requires no special equipment!
- 1 ¼ cup (260g) chilled coconut cream (chill in refrigerator overnight)
- 11 oz. sweetened condensed coconut milk
- 1 tbsp vanilla extract
- 1 ½ tsp peppermint extract
- ½ cup mix-ins of choice (brownie bits, chocolate chips, cake pieces, sprinkles, etc)
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In a large mixing bowl, pour in the sweetened condensed coconut milk and extracts. Whisk to combine and set aside.
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In a separate large mixing bowl, add the chilled coconut cream. Using a handheld mixer on high speed, whip the coconut cream until light and fluffy. Add the condensed coconut milk mixture to the whipped coconut cream. Beat on low speed until combined and creamy. Pour mixture into a loaf tin and spread into an even layer. Cover with plastic wrap and refrigerate for 2 hours.
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At the 2-hour mark, stir in your desired mix-ins such as the brownie bits. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
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Scoop and enjoy!
