Recipe: Brownie Chocolate Chip Ice Cream (vegan, using cashews, ice cream machine)

BROWNIE CHOCOLATE CHIP ICE CREAM
"When I moved to Seattle, I discovered that the local co-op had a wonderful vegan brownie with chocolate chips. I would occasionally pick one up along with some vanilla soy milk for a hearty and indulgent snack. I realized the textures of the brownie and chips would both contrast and complement the dreaminess of chocolate ice cream. Combine these two for a sinful pleasure."



1 cup crumbled vegan chocolate chip brownie
1 1/2 cup organic cashews or cashew pieces
1 1/2 cups purified water
1 cup maple syrup
1 tablespoon alcohol-free vanilla flavor
1/2 teaspoon alcohol-free almond flavor
1/2 cup unsweetened cocoa powder

Place the crumbled vegan chocolate chip brownie in the freezer to chill.

Combine the cashews, 1 1/2 cups water, syrup, vanilla flavor, and almond flavor in a blender. Blend on high until silky smooth, at least 1 minute. With the motor running, add the cocoa powder and blend until evenly distributed.

Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Remove the cover and blade from the ice cream maker and fold in the crumbled brownie, distributing evenly.

Serve immediately or transfer to airtight container and store in the freezer until ready to serve.

Makes about 1 quart
Used by permission to Recipelink.com from Ten Speed Press
Source: Vegan Ice Cream by Jeff Rogers