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)
PurÃ©e black beans in food processor or blender until completely smooth.
Mix purÃ©ed 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.