Chocolate Brownie Coconut Milk Ice Cream

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The boys LOVED the Raspberry Coconut Milk Ice Cream.

And I LOVED this Chocolate Brownie Coconut Milk Ice Cream. And of course, they loved it too!  And this will be what they eat tonight at the birthday celebration!

I made some dairy free brownies to toss in with the coconut milk and the chocolate syrup.

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2 cans of coconut milk (shaken WELL) PLUS…

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1 cup of chocolate syrup.  Whisk.

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Pour into ice cream maker.  (Be sure the bowl is fully frozen and the arm has been in the freezer for a bit to cool down as well!)

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Once the coconut milk reaches a “soft serve” consistency.  Slowly add in 1-2 cups of brownie crumbs.  Let cycle continue until they are all mixed in.  Once the ice cream reaches, desired consistency.  Place in some in bowls to serve immediately.  Freeze remaining ice cream.

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If the little people are watching you make it, they might RIOT if you don’t give them any right away!

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Gone in 36 seconds, FLAT! 

*Note: After it has fully frozen, I do recommend letting this sit out for a few minutes before serving.  It is hard and tougher to serve that dairy ice cream.  Once it has softened, it is delicious!!!

Ingredients
2 cans of coconut milk
1 cup chocolate syrup
1-2 cups crumbled brownies

Directions
1. Whisk coconut milk and chocolate syrup.  Pour into ice cream maker.
2. Slowly add brownie pieces and let run until reaches desired consistency.
3. Serve and/or freeze immediately!

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Comments

  1. Sarah Kuhlman says

    Husband and I have had trouble with VERY hard homemade ice cream when we substitute 1/2 or more of the sugar with a non calorie sweetener. Last time we made it, we pulled the ice cream out of the maker and put it in the freezer like normal. An hour or two later husband pulled the ice cream out of the freezer and hand stirred it. He put the ice cream back in the freezer. The next day it wasn’t hard at all. I don’t know if this would work with your coconut milk ice cream, but it might be worth a try.
    Happy eating.

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