Dig into these dense and decadent brownie batter ice cream – no churning necessary!

Take the hassle out of ice cream making with this easy, no-churn recipe. Dark chocolate, maple syrup, and coconut cream come together for a dairy-free dessert.

Coconut cream adds a dreamy texture and makes a great alternative to traditional dairy. It’s rich in fatty acids and can be used as a thickening agent for many cream-based recipes. Use pure maple syrup as a natural sweetener to complement the raw cacao and dark chocolate chips.

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To get started, line a loaf pan with parchment paper and set aside. Use an electric mixer to whisk together two egg whites on high. Continue blending until it transforms into a thick, foamy texture. The process takes about one to three minutes and will create stiff, mountain-like peaks that rise up as you lift the mixer. Note: Do not rush this step, as it sets up the texture for how the ice cream will turn out later.

Pour the coconut cream into a separate bowl and discard any water left in the bottom of the can. Mix the coconut cream on high (the same way you did for the egg whites). The coconut cream should take about three to five minutes before it peaks. Next, stir in the maple syrup, cacao powder, and dark chocolate chips with a wooden spoon. Mix the egg whites in last and gently stir.

When finished, pour the mixture into the prepared loaf pan and store inside the freezer for one hour before serving. Keep leftovers in the freezer for up to two months.

Tip: Try drizzling your ice cream with these “Nutella” and Paleo Caramel toppings!

Stephanie Lodge

Brownie Batter Ice Cream Recipe

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Total time:1 hr
5 mins

Inactive Time: 1 hr 1 hour

Prep Time: 5 mins 5 minutes

Serves:4

Brownie Batter Ice Cream Recipe

Recipe by: Stephanie Lodge

Dig into these dense and decadent brownie batter ice cream - no churning necessary.

Tools

• 9” x 5” loaf pan
• Electric mixer
• Parchment paper
• 2 medium mixing bowls

Ingredients

• 2 egg whites
• 2 cans of full-fat coconut cream
• ¼ cup raw cacao powder
• ¼ cup maple syrup
• ½ cup dark chocolate chips

Instructions

• Line a loaf pan with parchment paper and set side.
• In a large mixing bowl, use an electric mixer to whisk together two egg whites on high. Mix for 2-3 minutes, or until soft white peaks emerge. Set aside.
• In a separate bowl, add two cans of organic coconut cream and mix on high for 3-5 minutes. When finished, stir in raw cacao powder, maple syrup and dark chocolate chips. Add egg whites in last and continue mixing until well combined.
• Pour the mixture into a loaf pan lined with parchment paper and transfer to the freezer to chill for one hour.
• Serve with your favorite toppings and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream  (Native Forest)
Raw cacao powder (Healthworks)
Maple syrup (Hidden Springs Maple)
Dairy-free chocolate chips (Enjoy Life)

(You’ll Also Love: 23 Paleo Ice Cream Recipes)