I am usually a vanilla girl, but for some reason last week when I was deciding what type of ice cream to make, my mind kept going back to brownies and chocolate. So I had to make it. I dreamed about a raw dark chocolate ice cream, studded with brownie chunks and dark chocolate chunks. Pure dark chocolate decadence.
As if that was not enough though, I decided that it needed to become a sundae and be bathed in a bit of dark chocolate sauce as well, and have more brownies and chocolate scattered over it. Now this was good stuff. If you are a chocolate lover you must make this ice cream no two was about it! I had to share some with my boyfriend Eric because he is the biggest chocolate lover I know and he was a big fan.
Raw Brownie Bliss Ice Cream Sundae
Makes about 6 cups
1/2 cup packed soft medjool dates, pitted (if not soft, soak them for 30 minutes in filtered water and drain well)
1 cup finely shredded dried coconut
1/4 cup raw sprouted dehydrated buckwheat flour1/4 tsp sea salt
1/4 cup ground flaxseed
1/4 cup ground flaxseed
1 tsp pure vanilla extract1/4 cup raw cacao powder
2 cups coconut water
4 cup young coconut meat*
1 cup ripe bananas, sliced
1/2 cup raw agave nectar or raw honey or raw coconut nectar
seeds of one vanilla bean
a pinch of sea salt
3/4 cup raw cacao powder
1/2 cup coconut oil, warmed to liquid
3/4 cup finely chopped raw chocolate (divided)
1/4 cup raw cacao powder
1/4 cup raw coconut nectar or maple syrup
1 tsp coconut oil warmed to liquid
1 tsp pure vanilla extract
a pinch sea salt
For the brownies, combine the dates, coconut, and buckwheat flour in the food processor and process until well blended and the consistency of flour. Add the sea salt, vanilla and cacao powder and process until smooth and starting to hold together when squeezed (if it doesn't add a little more dates). Turn out onto a foil lined sheet pan, and press into a 3/4 inch thick rectangle (rolling with a rolling pin to smooth). Place in the freezer until firm, about 30 minutes. Once firm, cut into 1/2 inch squares. Reserve a few for topping the ice cream.
To make ice cream base, add coconut water, fresh coconut, bananas, agave nectar, vanilla, sea salt, and cacao powder. With the motor running slowly add the coconut oil (so it does not clump) and process until very smooth, about a minute or two. Pour the plain mixture into an ice cream maker and process according to directions.
When the ice cream is done churning, remove from ice cream maker, stir in brownie pieces (but not the reserved ones) and 1/2 cup of the chopped chocolate (reserving the other 1/4 cup for topping), then pour into a freezer safe container with a lid. Place in the freezer and let sit for at least four hours or overnight to firm up to scoopable consistency.
For the chocolate sauce, whisk all ingredients together until smooth (adding more cacao powder if too thin, and more coconut nectar if too thick).
To serve, scoop some of the ice cream into a bowl, spoon some of the sauce over, then top with some of the brownie chunks and chocolate chunks. Enjoy!
*If young coconut meat is unavailable, you can substitute the 4 cups fresh coconut with 4 cups finely shredded, dried coconut and 2 cups coconut water (it makes thick coconut milk basically). But, you MUST have a high speed blender to do this or it will never become smooth. Blend the coconut first until it becomes butter, using the tamper to press it into the blades until it is liquidy, then add the coconut water and blend until combined. Add this to the ice cream base in place of the young coconut meat. Alternatively, if you do not mind the recipe not being nut free, you can use 4 cups soaked cashews in place of the coconut meat.