Clean Eating Caramel Brownie Ice Cream (Vegan, Dairy Free, Refined Sugar Free)- [No Ice Cream Maker Required]
For this recipe, you can make the date caramel and brownie before hand (so make caramel and cake a day earlier then store everything in the fridge). Another thing is that I ONLY USED HALF OF THE BROWNIE FOR THE ICE CREAM.
Brownie Ingredients (No oil, Gluten free, Eggless, Vegan) [RECIPE FOR 1 WHOLE BROWNIE (USE HALF FOR ICE CREAM) ]
34g all purpose flour
15g rice flour
2tbsp granulated stevia
1/2tsp baking powder
¼ tsp baking soda
15g cocoa powder
1tbsp coffee powder (optional)
pinch of salt
100g cooked sweet potato
4-5tbsp almond milk (or any other milk)
Preheat oven to 180c.
In a bowl whisk together all the dry ingredients.
In another bowl, mash sweet potato, then add in 4tbsp of milk, mix well to form thick paste.
Add dry ingredients into wet, mix to incorporate ( add the other 1tbsp of milk if necessary e.g. when batter is too dry). Spread batter in cake pan (I used a pound cake pan).  Bake in oven for 20mins (baking time may vary, check with skewer, remove cake from oven if skewer comes out clean)
Allow 10-15 minutes to cool. Wrap with plastic wrap or aluminum foil, store in fridge for later use
Caramel Ingredients:
100g dates
½ cup hot water
1tbsp stevia/ honey/ agave
Place everything in a blender, blend until REALLY smooth and thick. Store in fridge for later use
Ice Cream Base Ingredients:
1 can full fat coconut milk
45g honey /agave syrup (approx 2tbsp)
2tsp vanilla (optional)
Place Ice cream ingredients into blender, blend everything is mixed well.
Pour ice cream mixture into a zip-lock bag, squeeze air out of the bag, place into freezer, freeze until it is solid (it took 1 ½ hours for me).
Meanwhile, remove ½ the brownie from the fridge, cut into small chunks/ break into small chunks with hand, set aside.
Remove bag from freezer, squeeze the bag to break the ice cream solid, place ice cream chunks into blender, blend until smooth. Pour the ice cream mixture into a freezer-safe container.
Spoon date caramel mixture randomly into the ice cream mixture (might have to push it down with a spoon). Then place the crumbled brownie on the mixture, press down and swirl with a spoon (don’t over swirl/mix, if you want that marble effect!!). Cover container, place into freezer, and freeze for at least 2 hours. Remove from freezer for about 10minutes before serving.
 ENJOY !

Clean Eating Caramel Brownie Ice Cream (Vegan, Dairy Free, Refined Sugar Free)- [No Ice Cream Maker Required]

For this recipe, you can make the date caramel and brownie before hand (so make caramel and cake a day earlier then store everything in the fridge). Another thing is that I ONLY USED HALF OF THE BROWNIE FOR THE ICE CREAM.

Brownie Ingredients (No oil, Gluten free, Eggless, Vegan) [RECIPE FOR 1 WHOLE BROWNIE (USE HALF FOR ICE CREAM) ]

34g all purpose flour

15g rice flour

2tbsp granulated stevia

1/2tsp baking powder

¼ tsp baking soda

15g cocoa powder

1tbsp coffee powder (optional)

pinch of salt

100g cooked sweet potato

4-5tbsp almond milk (or any other milk)

Preheat oven to 180c.

In a bowl whisk together all the dry ingredients.

In another bowl, mash sweet potato, then add in 4tbsp of milk, mix well to form thick paste.

Add dry ingredients into wet, mix to incorporate ( add the other 1tbsp of milk if necessary e.g. when batter is too dry). Spread batter in cake pan (I used a pound cake pan).  Bake in oven for 20mins (baking time may vary, check with skewer, remove cake from oven if skewer comes out clean)

Allow 10-15 minutes to cool. Wrap with plastic wrap or aluminum foil, store in fridge for later use

Caramel Ingredients:

100g dates

½ cup hot water

1tbsp stevia/ honey/ agave

Place everything in a blender, blend until REALLY smooth and thick. Store in fridge for later use

Ice Cream Base Ingredients:

1 can full fat coconut milk

45g honey /agave syrup (approx 2tbsp)

2tsp vanilla (optional)

Place Ice cream ingredients into blender, blend everything is mixed well.

Pour ice cream mixture into a zip-lock bag, squeeze air out of the bag, place into freezer, freeze until it is solid (it took 1 ½ hours for me).

Meanwhile, remove ½ the brownie from the fridge, cut into small chunks/ break into small chunks with hand, set aside.

Remove bag from freezer, squeeze the bag to break the ice cream solid, place ice cream chunks into blender, blend until smooth. Pour the ice cream mixture into a freezer-safe container.

Spoon date caramel mixture randomly into the ice cream mixture (might have to push it down with a spoon). Then place the crumbled brownie on the mixture, press down and swirl with a spoon (don’t over swirl/mix, if you want that marble effect!!). Cover container, place into freezer, and freeze for at least 2 hours. Remove from freezer for about 10minutes before serving.

 ENJOY !

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1 year ago

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