• Chocolate Date Brownie Ice Cream

    Chocolate Date Brownie Ice Cream

    So, hands down, ice cream is the most satisfying thing to make BUT, it's also my favourite food so, I'm biased. I'm sorry to say that you will need an ice cream maker for this recipe, but I fully endorse getting one. I use mine all the time, and it has allowed me to make all my ice cream dreams come true. 

    Anyway, as soon as the Soom Silan showed up, I knew I had to put it in an ice cream. I typically use honey or maple syrup in my ice cream anyway, I find it's way easier than making a sugar syrup on the stovetop, and of course I like that it's less refined. I was always curious about making a date syrup for ice cream but was afraid that I wouldn't be able to get it smooth enough and would be too textured. Enter: Silan! And spoiler alert, it's kind of perfect! 

    I also tried making an orange blossom and toasted coconut ice cream but the silan really overpowered so I'll save that for another time and try it with honey instead. But with chocolate? Absolute bliss. 

    Oh, and I added brownies which I suppose are optional since it's an added step, *BUT* it's kind of not optional since it's good as hell!! Worth it 100. (The brownies do contain some cane sugar so if you're looking for cane sugar-free then omit) 

    Here's the recipe, which happens to be dairy-free, gluten-free, and nut-free! There will be leftover brownies! (storing them in the fridge in a sealed container is best) 

    Brownies (adapted from the Oh She Glows ultimate flourless brownies) 

    • 1 1/2 tbsp ground flax
    • 3 tbsp water
    • 1/2 cup sifted unsweetened cacao
    • 3/4 tsp kosher salt 
    • 1/4 tsp baking soda
    • 1/4 cup Soom Silan
    • 1/3 cup + 1 tbsp cane sugar
    • 1 tsp vanilla extract
    • 3/4 cup Soom Tahini
    • 100g dark chocolate bar chopped fine 

    Preheat oven to 350*F and line a loaf pan (9x5") with parchment paper

    Add flax to water and set aside for about 5 minutes while you sift together your other ingredients.

    Whisk together: cacao, salt, and baking soda. Add the silan, sugar, vanilla, tahini, and flax water. 

    Mix batter until combined (it will seem thick!) and fold in the chopped chocolate. Pour into the loaf pan (will be more of a plop). Use parchment paper to pat down and fill the whole pan. 

    Bake for 30 minutes and let rest until cool. Will seem underbaked but it's not. 

    Ice Cream

    • 2 cups full fat coconut milk (one can has approx 1.5 cups so freeze the leftovers of the second can for your future smoothies- also don’t opt for the guar gum free option here)
    • 1/3 cup melted food grade cocoa butter 
    • 2 tbsp melted refined coconut oil
    • 1/2 cup Soom Silan
    • 1/3 cup + 1tbsp unsweetened cacao powder
    • 1/2 tsp kosher salt
    • 1 tsp vanilla
    • Brownie chunks (optional, I guess) 

    Blend together all the ingredients except the brownie pieces in a blender to emulsify properly. Pour into a litre container and place in the fridge for at least an hour to chill. 

    Put your chilled ice cream mixture into your ice cream maker and let it run for about 25 minutes, until you get this crazy smooth and creamy soft serve consistency (the best part). Scoop your ice cream into the loaf pan you used for the brownies (or really anything big and bowl like) and toss in about a cups worth of brownie pieces. Like, nothing bigger than a 1 inch cube. Stir to combine and then freeze to let it stiffen up. Best eaten within a week, but will probably be gone within a couple of days. 

     

    chocolate icecream with brownies vegan nut-free gluten-free the best recipe for icecream

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