Skip to main content Search
Vegan Espresso Coconut Ice Cream with Gluten-free Brownies

Vegan Espresso Coconut Ice Cream with Gluten-free Brownies
5.0 1 rating
Prep. 1 h
Total 9 h 30min
9 pieces
Sign up for free

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...

Decadent Dark Chocolate Brownies

4.6(91)

1 h 55min

Salted Caramel Chocolate Tartlets

4.6(45)

4 h

Sweet Potato Cheesecake Bars

4.0(5)

2 h

Vanilla Puff Slice

4.3(21)

7 h 20min

Vegan Brownies

4.6(209)

2 h 40min

White Chocolate Mini Cheesecakes

4.7(80)

4 h 40min

Sun-dried Tomato Pesto Lasagne

4.5(132)

1 h 25min

Chocolate-filled Cinnamon Pretzel Bites

4.4(45)

1 h 50min

Butterscotch Delight

4.2(21)

20min

Apple Pâtes de Fruits

4.3(4)

6 h 15min

Unbaked Marbled Cheesecake

4.3(47)

4 h 35min

Baklava

4.6(7)

3 h 45min

 Show all
Show all