Choc Chunk Ice Cream
Ingredients
For the Brownies
- 75 grams salted butter
- 1/4 cup caster sugar
- 1/4 cup brown sugar
- 1 egg
- 1 tbsp cacao powder
- 100 grams dark chocolate
- 1/4 cup plain flour
- 1/8 cup almond milk
- 1 tsp vanilla essence
- pinch salt
For the Ice Cream
- 300 mL lactose free cream
- 400 mL coconut cream
- 1/4 cup maple syrup
- 4 tbsp cacao powder
- pinch salt
Instructions
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Place the coconut cream in the fridge and a large mixing bowl in the freezer.
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Preheat the oven to 180°C fan forced and line a standard square baking tin.
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In a separate large mixing bowl, melt the butter and chocolate together in the microwave.
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Add the sugars, egg, and whisk until well combined.
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Sift in the cacao and the plain flour, and add the almond meal, salt and vanilla. Stir until a smooth batter forms.
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Pour the batter into the greased tin and bake the brownies in the oven for around 40 minutes or until an inserted skewer comes out clean.
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While your brownies cool, take the mixing bowl out of the freezer and spoon in your chilled coconut cream.
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Add the lactose lactose free thickened cream, maple syrup, cacao and salt.
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Using an electric hand-held whisk, whip the ingredients together until they are smooth and lightly fluffy.
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Break up the brownie with your hands into chunks and using a fork, quickly stir them through your ice cream base.
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Cover your bowl and place it in the freezer immediately to commence the freezing process.
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Every half an hour, remove the bowl from the freezer and run a fork quickly through the mixture before returning it to the freezer. This will break up any ice crystals that might be forming and lead to a creamier, smoother ice cream. You’ll need to do this 4 or 5 times.
