In the spirit of St. Patrick’s day yesterday I thought I would share something green – an easy, dairy-free, mint choc chip ice cream brownie recipe(try saying that 5 times fast). I know
it’s still a bit on the chilly side it’s bloody cold, but let’s face it, if you live in England like I do then there aren’t often ice-cream-friendly weather conditions, even when it’s mid-summer, so why not mid-March!
I’ve been nibbling my way through these bars this week as my glands have been even more swollen than usual (Fun fact: lots of people with M.E.have constantly swollen lymph glands and sore throats) and in times of frustration and pain they’ve given me little moments of enjoyment and relief – thanks ice cream!
Now I don’t have an ice cream maker, and I sure as heck don’t have the energy to be freezing and whisking a mixture every 30 minutes (something I foolishly once attempted, but had collapsed by the time round 2 of whisking was upon me). So, I needed an easy ice cream recipe whereby my blender did all the work for me, and the end result wasn’t an impenetrable chunk of ice… and I’ve come up with a few so watch this space…
I try to stay away from fake colourings and additives wherever I can, so spinach is the one to thank for the pretty mint green-ness here – but don’t worry I promise it is totally undetectable in taste!
This recipe is:
Refined Sugar Free
Makes 8 squares or 16 mini squares
150g or 1/2 Can of Coconut Milk* (refrigerate overnight, you only need the solid cream)
150g Cashews (soak overnight)
100g Maple Syrup
Small handful of spinach
¼ tsp Vanilla Extract
¼ tsp Peppermint Extract
Pinch of salt
30g Dark Chocolate for decoration*
Easy Raw Brownie:
– You could make an extra healthy raw brownie using dates, nuts and cacao powder but I didn’t have the energy to clean the food processor so this is my easier version!
50g Cashew Butter (or 30g refined coconut oil/30g cacao butter/30g dark choc + no cacao powder)
50g Maple Syrup
60g Gluten-free flour or Oat flour (blended oats or whole oats if you fancy)
1 tsp Raw Cacao Powder (or replace with 20g melted dark choc,and 20g less cashew butter)
A pinch of Salt
1/2 tsp Vanilla
- Soak cashews in water overnight or for at least 4 hours in warm water.
- Drain and rinse cashews.
- Scoop out the coconut cream and discard(save) the water from the can. Melt the coconut cream – unless you have a powerful blender.
- Pop all ice cream ingredients in your blender, except the chocolate! Blend until super smooth – this took a few minutes in my blender, and I gave it a rest break or 2 because it’s not a super snazzy one!
- For best results, chill mixture for a few hours in fridge. This means the ice cream is less likely to become icy, which nobody wants.
– If you just fancy the ice cream without the brownie, then pour the chilled ice cream mix into a tray covered with baking paper and then sprinkle on your chocolate chunks, cover and freeze for 6hrs minimum. Et Voila!
- Brownie time: Mix cashew butter, maple syrup, cacao powder, vanilla and salt together. Microwave the nut butter slightly if it’s a bit tough to mix. If you use coconut oil or cacao butter replacement these will need to be melted.
- Add flour and mix, then pour and push down into moulds or a tray covered with baking paper and freeze.
- Once the ice cream mixture has chilled, pour on top of brownie mixture and sprinkle dark chocolate chunks on top. Freeze for at least 6 hours or overnight.
*You only need the coconut cream so refrigerate the can of coconut milk the night before and the cream will separate. Turn the can upside down and open, this means all the water is easy to pour off and you’re left with scoop-able coconut cream. You can also sub 100g cacao butter instead of coconut cream and add 50g more of the soaked cashews.
*I used 70% Green and Black’s chocolate as all ingredients are organic, it’s dairy free (as dark choc should really be) and they use raw cane sugar 🙂