Choc Chunk Ice Cream
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
Place the coconut cream in the fridge and a large mixing bowl in the freezer.
Preheat the oven to 180°C fan forced and line a standard square baking tin.
In a separate large mixing bowl, melt the butter and chocolate together in the microwave.
Add the sugars, egg, and whisk until well combined.
Sift in the cacao and the plain flour, and add the almond meal, salt and vanilla. Stir until a smooth batter forms.
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.
While your brownies cool, take the mixing bowl out of the freezer and spoon in your chilled coconut cream.
Add the lactose lactose free thickened cream, maple syrup, cacao and salt.
Using an electric hand-held whisk, whip the ingredients together until they are smooth and lightly fluffy.
Break up the brownie with your hands into chunks and using a fork, quickly stir them through your ice cream base.
Cover your bowl and place it in the freezer immediately to commence the freezing process.
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.