Vegan Espresso Coconut Ice Cream with Gluten-free Brownies

Vegan Espresso Coconut Ice Cream with Gluten-free Brownies

No ratings

Prep. 1 h

Total 9 h 30 min

9 pieces

Ingredients

Espresso Coconut Ice Cream

raw cashew nuts
250 g
water, hot for soaking
coffee beans
15 g
coconut milk
400 g
sugar
100 g
natural vanilla extract
1 tsp
instant espresso powder
4 tsp
fine sea salt
2 pinches

Dark Chocolate Sauce

vegan dark chocolate small pieces or callets
50 g
coconut oil
20 g
dairy-free milk of choice (e.g. almond milk or soy milk)
70 g

Vegan Gluten-Free Brownies

sugar
80 g
water
80 g
coconut oil
60 g
ground linseed mixed with 6 Tbsp water
2 Tbsp
natural vanilla extract
½ tsp
vegan dark chocolate small pieces or callets
200 g
gluten-free plain white flour
80 g
bicarbonate of soda
¼ tsp

Difficulty

easy

Nutrition per 1 piece

Sodium 82.1 mg

Protein 9.4 g

Calories 2545.3 kJ / 608.3 kcal

Fat 39.2 g

Fibre 4.7 g

Saturated Fat 22.3 g

Carbohydrates 54.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Frozen Treats 10 Recipes
UK and Ireland

You might also like...

Show all

Green Smoothie Pancakes

45 min

Fruit Ice Cream

5 min

Chocolate Hazelnut Torte with Fresh Berries

45 min

Chocolate custard

1 h 20 min

Frozen Fruit Sorbet

5 min

Plum and Blackberry Upside-Down Cake

1 h

Flourless Chocolate and Nut Torte (gluten free)

1 h 50 min

Strawberry Bavarois

6 h

Berry Foam

10 min

Mincemeat Crumble Cake

1 h 15 min

Sticky Toffee Puddings

1 h

Sticky Jamaican Ginger Cake

25 h

Show all