Brownie Batter Vegan Ice Cream


large mixing bowl

9×13 inch (23×33 cm) baking pan 


2 ice cube trays

blender or food processor

stand mixer or masher


1 15 oz can black beans (425 grams)

2 cups cocoa powder (200 grams)

1 cup sugar (200 grams)

1 cup brown sugar (200 grams)

1 teaspoon salt (6 grams)

1/2 teaspoon baking soda (3 grams)

1 cup melted coconut oil (209 grams)

2 cups unsweetened almond milk (473 grams)


Purée black beans in food processor or blender until completely smooth.

Mix puréed beans and oil. Add sugars, salt, and soda. 

Pour mixture into greased or lined baking pan

Bake at 350 F (180 C) for 20 minutes

Remove brownie batter from oven (should be a gooey texture). Transfer to mixing bowl or stand mixer while hot. 

Heat 2 cups unsweetened almond milk and whisk into brownie batter until smooth. Note, the texture should be viscous (thickened to a nappe).

Allow the mixture to cool to room temp and pour into ice trays. Place in freezer until frozen. 

Remove cubes from ice trays and combine in a mixer (or mash by hand) to achieve a soft serve consistency. Serve fresh or store in a Tupperware container in the freezer.

*Do not use an ice cream maker. The ice cube tray method allows quick freezing and prevents the incorporation of air and water. This creates a desirable creamy and smooth texture.

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