Servings
Font
Back
0 from 12 votes

Skillet Brownies with Mint Chocolate Chip Ice Cream (gluten-free, paleo)

Delicious gluten-free and paleo mini skillet brownies are topped with a dairy-free and vegan fresh mint chocolate chip ice cream.

Prep Time
4 hrs
Cook Time
mins
Total Time
4 hrs 20 mins
Servings: 4 servings
Calories: 1035 kcal
Course: Dessert
Cuisine: American

Ingredients

Fresh Mint Chocolate Chip Ice Cream
  • 1 cup raw cashews soaked overnight
  • 13.5 oz full fat coconut milk 1 can
  • 1 cup packed fresh mint leaves
  • 3 tbsp coconut oil
  • 1/3 cup honey or maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp 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 eggs room temperature
  • 1 tsp vanilla extract

Instructions

    Cup of Yum
  1. Roughly chop the mint leaves (no stems) and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the ice cream into a small loaf pan and chill in the freezer for at least 3-4 hours.
  7. To make the skillet brownies, preheat your oven to 350 degrees fahrenheit.
  8. In a double-boiler, melt the butter and chocolate and stir until smooth. Remove from heat.
  9. 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.
  10. 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.
  11. 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

Calories 1035kcal (52%) Carbohydrates 74g (25%) Protein 15g (30%) Fat 79g (122%) Saturated Fat 49g (245%) Cholesterol 113mg (38%) Sodium 480mg (20%) Potassium 907mg (26%) Fiber 7g (28%) Sugar 45g (90%) Vitamin A 950IU (19%) Vitamin C 4.5mg (5%) Calcium 108mg (11%) Iron 12.5mg (69%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1035

% 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.