Vegan Raspberry Brownie Ice Cream Bars Recipe | PBS Food

Vegan Raspberry Brownie Ice Cream Bars

Vegan Raspberry Brownie Ice Cream Bars

A perfect treat for a warm day! The nice thing about this recipe is you can make the raspberry sorbet and just enjoy it on its own. Same with the brownies. They don’t need each other, but they sure do enhance one another and make a lovely marriage of flavors and textures.

print

Yield: 10 bars

Course:
Occasion:
Theme: ,

    Ingredients

  • For the brownies:
  • 1 cup oat flour (or regular all-purpose)
  • 1/2 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup cane sugar
  • 1/2 cup mashed avocado
  • 1/3 cup soy milk
  • 1/4 cup olive oil (or any vegetable oil)
  • 1 tsp vanilla
  • For the raspberry ice cream / sorbet:
  • 4 cups frozen raspberries
  • 1/2 cup sweetened condensed coconut milk (or dairy-based condensed milk if you prefer)

    Directions

  1. To make the brownies:
    In a blender, puree the avocado, sugar, soy milk, olive oil, and vanilla. In a bowl whisk together the oat flour, cocoa powder, baking powder, and salt. Pour the wet mixture into the dry mixture and mix well until smooth. Pour half the mixture into a parchment paper-lined 9 x 5 loaf pan. Bake at 350F for about 15 minutes or until a toothpick comes out clean or with just a few crumbs (start checking at 10 minutes though because these can cook really fast). Remove and cool the brownie on a rack. Repeat with the rest of the batter so you end up with 2 thin brownies.
  2. To make the sorbet:
    In a high speed blender (ideally one with a plunger as it is will make your job a LOT easier), pour in the frozen raspberries and the sweetened condensed coconut milk. Blend slowly at first, stirring with the plunger and gradually increasing the speed. This will take some time to get to a smooth puree, be patient. If you don’t have a plunger with your blender, you’ll have to pause often to stir and push the raspberries down between blending, until you get a smooth raspberry sorbet.
  3. Using the same loaf pan you baked the brownies in, put down one of the two brownies. Pour the raspberry sorbet on top of it, smoothing it out. Place the second brownie on top of the raspberry sorbet and push down a tiny bit to ensure good contact between the sorbet and the brownies. Place in the freezer for at least 4 hours. When ready to serve, remove from the freezer and slice into bars. You can also slice into bars and return them to the freezer in a covered container and keep them there until ready to eat. Letting the bars sit out for a few minutes before eating helps soften them a bit. Enjoy!
Presented by: