Yum yum yum yum and than a triumphant YAY at the end of that. No joke! This ice cream was (and is still) delicious. That’s right – IS! I’ve somehow managed to have some of the batch left. If you read my post about Vegan Chocolate Ice Cream you’ll have probably noticed my comment about keeping the treat in the 1/4 cup size ziploc containers. It makes for perfect sized servings and portion control. That way I can have something sweet after supper and not feel like I’ve gained 5 pounds. :D

Also, this recipe is a ‘half’ batch. I say half, although I’m not entirely sure half of what? I think its perfectly acceptable to make ice cream in smaller amounts. I guess I say half because most recipes make at least a quart. This recipe is somewhere between 2 and 3 cups. (Perfect for us single folk who don’t want to gorge ourselves toooo much :D)

A disclaimer would be that in order to make this the exact way I did, you’d need to first make a batch of my German Chocolate Brownies. But honestly, any chunks of chocolate cake or brownies or cookies would work I think. If all else fails, throw in some finely chopped unsweetened chocolate bars, coconut, and finely chopped pecans for a similar effect.

By the way… its painful to write this blog post. Do you know how hard it is to try and type out a recipe when all you can do is stare at the photo and think about it resting peacefully in your freezer?? Its pretty painful. But I suppose its in an amusing way :)

Vegan German Chocolate Ice cream

Ingredients:

1 can coconut milk (12 to 14oz)
2/3 cup agave nectar
2 teaspoons vanilla extract
pinch of salt
3 German Chocolate Brownies

Instructions:

Mix the coconut milk, agave nectar, vanilla, and salt together in a medium mixing bowl. I whisked it all for about 2 minutes probably, not long. Then I covered it with and left it in the fridge overnight.

The next day, I set up the machine (you’d just follow your machines instructions) and poured the mixture in. It ran for about 30 minutes and then started to switch directions more often (meaning it was almost done.) Then I chopped up the brownies really fine and added them to the mix. I left that mix in for another 5 minutes or so.

I put the ice cream into quarter cup containers and have been enjoying it now for about a week! (With a few more containers of it left – yay!)

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2 Responses to Vegan German Chocolate Ice Cream

  1. Meg's Gut says:

    Man! This looks SO good!!! I’m always looking for a sugar free/dairy free icrecream, I can’t wait to try this out :)
    Do you think you could make this without the brownie bits?

  2. Chelsey says:

    Aubree this looks fantastic!!!! Easy and delicious. I have got to get me an ice cream maker. I can’t believe you still have some residing in your freezer. What a brave lady you are. I would have gobbled that down in seconds!

    I couldn’t find your contact information here on your site. I was wondering if you could e-mail a photo of your Sweet rice breakfast cereal to show everyone on the next edition of Simply Hot Recipes. My e-mail is thebedabunch AT gmail DOT com. Thanks!

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