Looking for a delicious raw dessert indulgence? Look no further. What you have here is a raw, creamy brownie base layer, a thick rich banana ice cream, smooth coconut whipped cream, chocolate sauce, and whatever toppings your heart desires. It's the perfect size for sharing — or for one. Your choice.

Raw Brownie Ice Cream Explosion [Vegan, Gluten-Free]






For the Brownie Base:

  • 1 cup dates, pitted
  • 1/2 cup oats
  • 2 tablespoons water
  • 1 tablespoon cacao powder
  • 1 tablespoon maple syrup

For the Ice Cream:

  • 1 cup cashews, soaked 2 hours
  • 1 1/2 bananas, frozen
  • 4 tablespoons almond milk
  • 2 tablespoon water
  • 1 tablespoon vanilla
  • 1 teaspoon coconut oil

For the Coconut Whipped Cream:

  • 1 13.55-ounce can full-fat coconut milk, refrigerated upside down overnight.

For the Chocolate Sauce:

  • 3 tablespoons coconut oil, melted
  • 2 tablespoons cacao powder
  • 1 tablespoon maple syrup


To Make the Brownie Base:

  1. Read all recipe instructions prior to beginning.
  2. In your food processor, blend together all ingredients until a creamy dough is formed. Press into a 6x10-inch pan or two 3x5-inch pans.

To Make the Ice Cream:

  1. Blend together all ingredients. Pour mixture over brownie base and place in the freezer. Stir ice cream occasionally until it becomes stiff. (about 1-2 hours) Remove from freezer and start adding your toppings.

To Make the Coconut Whipped Cream:

  1. Take a can of coconut milk and place in the refrigerator upside down. Let it chill completely.
  2. Remove your can of coconut milk and open from the bottom. Pour out the liquid and use it in a smoothie. Then you're left with the whipped cream. Scoop that out onto the top of your ice cream.

To Make the Chocolate Sauce:

  1. Combine ingredients together and drizzle over the top of your whipped topping.

To Serve:

  1. Serve ice cream on top of the brownie, top with coconut cream, and add any additional toppings, such as peanut butter.