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- 1 can coconut cream 14 oz
- 1/4 cup dark cocoa powder
- 1/4 cup pure maple syrup *
- 1/2 cup brownie batter mix-ins of choice I used mini chips, chocolate chunks and crushed nuts
Instructions
- Place a small loaf pan or deep pan in the freezer.
- In a high speed blender, add your coconut cream, dark cocoa powder and pure maple syrup. Blend until completely combined. Add your mix-ins of choice and blend very lightly.
- Transfer brownie batter ice cream to the loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour.
- Thaw for 10-15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl. To enjoy it soft serve style, let it thaw to desired texture.
Notes
- Can use agave, honey or monk fruit sweetened sugar-free maple syrup.
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