Skillet Brownies with Mint Chocolate Chip Ice Cream (gluten-free, paleo)
User Reviews
5
Skillet Brownies with Mint Chocolate Chip Ice Cream (gluten-free, paleo)
Description
The Skillet Brownies are prepared with butter or coconut oil melted with chopped dark chocolate, combined with cacao powder, coconut sugar, arrowroot powder, eggs, vanilla, and salt to build a thick, chocolatey batter. Baking in a skillet allows for a rich crust with a tender interior. The accompanying fresh Mint Chocolate Chip Ice Cream is made by soaking fresh mint leaves in heated coconut milk and honey to infuse flavor, then blending with soaked cashews, coconut oil, vanilla, salt, and finally folding in chopped dark chocolate before freezing.
The contrast of the warm, dense, chocolate skillet brownies with the cool, mint-infused ice cream creates a complementary dessert experience. The dairy-free, gluten-free ingredients reflect paleo dietary preferences while delivering classic flavors. Fresh mint infusion in the ice cream offers an aromatic brightness that balances the deep chocolate richness of the brownies. The method includes a chill and ice cream maker step for creamy texture, finishing with chunks of chocolate for added bite.
This dessert suits an indulgent treat where alternative dietary options are desired without sacrificing dessert complexity. The recipe’s step-by-step fusion of baked brownie and homemade ice cream allows control over textures and flavors that pair effectively.
Ingredients
Fresh Mint Chocolate Chip Ice Cream
- 1 cup cashew nuts soaked overnight, raw
- 13.5 oz coconut milk 1 can, full fat
- 1 cup mint fresh, packed leaves
- 3 tbsp coconut oil
- 1/3 cup honey or maple syrup
- 1/4 tsp vanilla extract
- 1/4 tsp salt sea salt
- 3.5 ounces dark chocolate chopped
Skillet Brownie
- 1/4 cup butter or coconut oil
- 3.5 ounces dark chocolate chopped
- 1 tbsp cacao powder
- 1/3 cup coconut sugar
- 1 tbsp arrowroot powder
- 1/4 tsp salt
- 2 egg room temperature
- 1 tsp vanilla extract
Instructions
- Roughly chop the mint leaves (no stems) and set aside.
- Heat the coconut milk and honey on medium heat, stirring until just simmering and bubbles form around the edge. Keep a close eye on it as the milk will quickly boil over. Turn off the heat, add the mint leaves, stir and cover. Let the mixture sit for 1 hour, to fully infuse.
- Strain the milk mixture over a fine mesh sieve and use the back of a large spoon or spatula to push down on the mint leaves to extract as much of the flavoring as possible.
- Pour the milk and remaining ice cream ingredients (except the chopped dark chocolate) to a high-powered blender. Blend until smooth and creamy. Transfer the ice cream to a covered bowl and place in the refrigerator for at least 4 hours. The more chilled the better.
- Pour the ice cream into an ice cream maker and proceed according to maker directions. Add the chopped dark chocolate in the last minute to combine into the ice cream.
- Place the ice cream into a small loaf pan and chill in the freezer for at least 3-4 hours.
- To make the skillet brownies, preheat your oven to 350 degrees fahrenheit.
- In a double-boiler, melt the butter and chocolate and stir until smooth. Remove from heat.
- In a mixing bowl whisk together the cacao powder, sugar, arrowroot powder and salt. Stir the eggs and vanilla together in a small bowl, then add them to the dry ingredients and stir. Add the melted chocolate and butter to the mixing bowl and whisk together for 2-3 minutes.
- Divide the brownie batter evenly between 4 mini cast iron skillets. Place the skillets on a sheet pan and bake for 20 minutes or until set in the center. These are best not over-baked.
- Remove from the oven and let cool slightly. Place the skillet on a plate and serve with a scoop of fresh mint ice cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1035 kcal
% Daily Value*
| Calories | 1035kcal | 52% |
| Carbohydrates | 74g | 25% |
| Protein | 15g | 30% |
| Fat | 79g | 122% |
| Saturated Fat | 49g | 245% |
| Cholesterol | 113mg | 38% |
| Sodium | 480mg | 20% |
| Potassium | 907mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 45g | 90% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 108mg | 11% |
| Iron | 12.5mg | 69% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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