Healthy No Churn Brownie Batter Ice Cream (Paleo, Vegan, Gluten Free)
Healthy No Churn Brownie Batter Ice Cream (Paleo, Vegan, Gluten Free) made using just four ingredients and completely dairy-free! No ice cream maker needed to whip up this super creamy, guilt-free and delicious refined sugar free ice cream with NO bananas or fruit!
You guys asked for more no churn (aka no ice cream maker!) ice cream recipes without bananas (or fruit!). Even though I’ve shared this vegan strawberry ice cream, it contains strawberries (fruit). I’ve shared this creamy, dreamy vanilla protein ice cream, but alas, it uses banana in it. I also have this fool-proof 3 ingredient chocolate ice cream but once again, it has bananas.
Today’s no churn ice cream contains no banana, no fruit, and is just as thick and creamy AND guilt-free! I was very skeptical when I first tried this out, as I thought I would be left with an icy mess, but forgot how perfect chilled coconut cream is in frozen treats and desserts.
I’ve surprised myself with how many frozen desserts I’ve been sharing lately, and I can thank Natalie for that. They say your best buddies can influence you subconsciously, and this is the proof needed. Before I started hanging out with Nat regularly, I’d literally joke with her about how I’d never use my blender for anything fruit related. For the longest time, it was only used to making oat flour, nut butter, or fluffy pancakes.
Gradually, her influence became more evident, especially starting small (…like blending vanilla ice cream and adding cocoa powder because it was too sweet) to move on to bigger things (…like adding a banana to said vanilla ice cream and cocoa powder). Eventually, I realized just much I enjoyed using the blender for smoothies like this carrot cake one or my favorite brownie batter oatmeal smoothie!
With Nat sharing this brownie waffle sundae (say that 10 times then make it 10 times), I had to kickstart my ice-cream dedication recipe series (yes, series!) with a fitting one- This healthy Brownie Batter No Churn Ice Cream!
When I first made this brownie batter ice cream, I initially left it using the three base ingredients- coconut cream, cocoa powder and a sticky sweetener. It was smooth and creamy and when left to thaw, had a soft serve consistency. While I loved it as it was, it needed something a little more.
Typically, I’m the kind of person who gets soft serve or froyo but NEVER puts toppings on it (Nat can 100% attest to this too!). I prefer eating it as it is and enjoying the single flavor of the creamy ice cream. However, this version needed a little texture, in the form of my favorite brownie batter add-ins!
This healthy brownie batter ice cream is your quick fix to a clean eating ice cream you can feel good about eating regularly! It only needs four ingredients and no ice cream maker needed- You literally just need a basic blender or food processor. The hard part is waiting for it to freeze, but while you are doing that, just make a batch of flourless brownies which you could pretty much crumble on top when it is done!
As mentioned earlier, this ice cream needs only four ingredients– Coconut cream, cocoa powder, a liquid sweetener of choice and your brownie batter add-ins! When it comes to the coconut cream, full-fat is the way to go, and I’d strongly advise against using a lower fat option. The lower-fat coconut cream will blend and will freeze, but attempting to scoop it out perfectly will be very difficult and will be a little too icy. Even though it is higher in calories, a little goes a long way and you’ll only need a small portion to be satisfied!
I love my ice cream to have a strong chocolate flavor, so I opted to use a dark cocoa powder. Dark cocoa powder has a very distinct and rich taste, but can be hard to come across. Any cocoa powder is fine to be used, and I prefer using this high-quality brand, as it has a delicious flavor and doesn’t chalk up when mixed in liquids.
The sticky sweetener is necessary, as it not only adds sweetness but gives the ice cream a smoother texture once frozen. I recommend using pure maple syrup or agave nectar, as they are both mild tasting. You can use honey, but the flavor is very prominent. To keep it completely sugar free, I enjoy using this monk fruit sweetened syrup and please be warned- this is the only sugar-free liquid sweetener which works. Standard sugar-free maple syrup or pancake syrup will work in a similar way to water and leave the final ice cream icy.
Brownie add-ins differ person to person to this final part of the ice cream is completely customizable and up to you! I love my brownies loaded with extra chocolate, so I used my favorite dairy free mini chips, crushed salted almonds, and some chocolate chunks because you can never have enough chocolate!
Many of you have asked what kind of blender is best and for these kinds of recipes (ice cream, frozen treats, and thick smoothies). I always use my Optimum Blender which works really well and leaves the consistency of my recipes fantastic. This also works with a Vitamix (as seen in the videos) and I’ve also used a kitchen aid food processor in the past!
Think you need an ice cream maker to enjoy a frozen dessert? Think again! This fruit-free and naturally sweetened blender ice cream is your answer! Enjoy guilt-free and healthy ice cream is minutes and one which makes you feel good!
Healthy No Churn Brownie Batter Ice Cream (Paleo, Vegan, Gluten Free) adapted from this chocolate ice cream.
Healthy No Churn Brownie Batter Ice Cream
Ingredients
- 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
Key Recipe Equipment and Ingredients
Nutrition
More delicious frozen treats? Gotcha covered!
Rocky Road Blender Protein Ice Cream
Cookies and Cream Blender Ice Cream
Peppermint Patty Ice Cream Smoothie
The Big Man’s World is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. This means that if you click and make a purchase, TBMW receives a small commission, at no cost to you. Cheers, hugs, and handshakes for supporting TBMW!
I’ve started thinking I’m lactose intolerant over the past couple years, so I’ve been trying out some non-dairy ice creams lately. I love coconut cream and always forget how many things it can be used for!
This photo though. Making me want ice cream for breakfast!
Making TBMW a more ice creamy place–it’s been my life’s mission all along. Also before you my pantry didn’t know what coconut flour was, so look at us ingredient evolving 🙂
I always look at your blog while my dinner is cooking, big mistake! looks so good. I agree that low fat coconut milk just doesn’t work. I made vegan peanut butter ice cream, at my coffee shop with coconut milk and peanut butter and tried once with low fat and had to throw it out.
BLOOOOODY hell. This is the most beautiful thing I’ve seen all day. I need this for all my meals of the day.
Ah, coconut cream, the magical…fat? LOL! I LOVE the look of this ice cream. I absolutely have to try it out!
Isn’t honey not vegan though? Why’d you list that too? like lol this is for vegan brownies???
Honey is debatable, but this recipe doesn’t use honey, it is just an option for those who choose to use it. Feel free to use the recommended sweetener. Enjoy.
Can you use stevia instead?
I haven’t tried it, but feel free to experiment and see!
Have you tried date syrup to replace maple syrup?
I haven’t- I’d love to know your thoughts on it!
I’ll give it a go and get back to you.
Made it love it! Thanks for the awesome recipe. My new favorite ice-cream.
Aw, cheers Jan!
This looks amazing! I have an aversion to coconut ?. Can I sub another plant milk? Or make cashew cream and use that instead?
You can try cashew cream, but I can’t vouch for the final result, I’ve not tried it myself
No chance I could use coconut milk vs cream could I?
Of course 🙂
What about adding dates as a sweetener? I have been replacing bananas (which I can’t eat) with dates. I know it doesn’t solve the fruit problem but it might be another way to add some sticky sweetness to recipes like this one. Can’t wait to give this a try.
Feel free to experiment and see 🙂
You you use an ice cream machine such as cuisinart or pampered chef?
I haven’t tried, feel free to experiment and see 🙂
My family really enjoyed this recipe! Thanks so much! I used honey as the sweetener and blended the ingredients, like you said, in my Vitamix, but then used my Cuisinart ice cream machine. The ice cream machine worked beautifully with this recipe!!
😀 YUM!!! Thanks so much for the feedback, Laura!
How long can you keep this in the freezer? Do you have to eat this the he day you make it?
Looks amazing btw
You should, if you freeze it longer, you’ll need to re-blend it 🙂
this looks absolutely delicious and i want to try to make it but I’m not clear of the step after putting it in the frozen tray/pan. do i put it back into the freezer or will it freeze just being mixed in the frozen tray/pan?
Hi there! You need to remove and stir and re-freeze to ensute it doesn’t become an ice-block