No Churn Vegan Mint Brownie Ice Cream
Creamy and minty vegan ice cream filled with fudgy bits of brownie. This is a simple recipe that requires no special equipment!
Ingredients
- 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)
Instructions
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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!