| Coconut Milk | 1 3/4 cup |
| Almond Milk | 1 cup |
| Xantham Gum | 1/2 tbsp |
| Cocoa Powder | 2/3 cup |
| Vanila Extract | 1 tbsp |
| Coffee Wonda Original | 1/4 cup |
| Black Bean Vegan Brownies | 3 cup |
Place coconut and almond milk, xanthan gum, cocoa powder, vanilla and sugar in a blender and blend until well combined.
Transfer to a mixing bowl, cover and refridgerate until chilled through - at least a couple hours.
Once chilled, pour into pre-chilled ice cream maker and use according to directions.
(Alternatively, pour into a freezer-safe container, cover and freezer, taking out to stir every couple hours to aerate.)
Once the ice cream is at soft-serve consistency, add in brownie chunks. You can either do this at the end of the ice cream maker's churning process,or
Once you pour it into a container. Smooth the top with a spoon, cover and freeze until firm. Or, eat immediately though it will be quite soft.