• Kaylee Cubbison

No Bake Peppermint Brownie Ice Cream Bars (paleo, vegan, nut free)

These NO BAKE MINT CHIP BROWNIE ICE CREAM BARS are INSANE and taste just like a dream!! w/ a 5 ingredient ice cream layer💅🏻





THE RECIPE:

yields: 8-10 bars

prep time: 10 min

total time (including cooling): 1 hr 10 min

Ingredients:

For base:

1/3 cup + 2 tbsp creamy nut or seed butter (I recommend almond, cashew, or sunflower seed, use seed for nut free)

1/4 cup + 1 tbsp maple syrup

1 tbsp non dairy milk

A dash of vanilla

A dash of peppermint extract

1 tbsp Pisces moon (mint choc chip powder) by @telyorganics (optional)

1/2 cup cacao powder

A sprinkle of salt

For ice cream:

1/3 cup coconut cream (it comes from the cream on the top of a can of coconut milk, there’s about 1/3-1/2 cup at the top of each can)

2 tbsp maple syrup

1 tbsp Pisces moon (mint choc chip powder) by @telyorganics (can sub a dash of another green powder for color)

A dash of peppermint extract

A small handful cacao nibs/choc chips/both

For topping:

1/2 cup chocolate chips

1 tbsp coconut oil

Instructions:

1. Line a loaf pan with parchment paper and set aside

2. For base: mix together all ingredients for the base from nut/seed butter to salt until smooth (it should be pretty thick)

3. Smooth batter into the loaf pan and place in the freezer for about an hour

4. For the ice cream: Towards the end of the hour, in a small bowl mix together the coconut cream, maple syrup, Pisces powder, peppermint, and cacao nibs/choc chips until combined

5. Remove the brownies from the freezer and spread the ice cream mixture over them, place in the freezer while you melt the chocolate

6. For topping: melt chocolate and coconut oil in 30 second increments mixing in between until smooth and pour it over the ice cream layer, spread so it’s covering the whole thing, and freeze for 1-2 hours

7. Slice into 8-10 pieces w/ a sharp knife and enjoy! (Store in freezer)

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