Ice Cream Brownie

Total time: 20 minutes

Serves: 5


5 mini chocolate bars (or) chocolate brownie recipe.
Ice Cream:
1 1/2 cups of cashews soaked for 4 hours
1 small lemon
1/2 cup of maple syrup
1/4 cup extra virgin coconut oil
1 tablespoon of pure vanilla extract
Dash of salt
2/3 cup cacao powder
1/2 cup maple syrup
1/4 cup extra virgin coconut oil


1. In a tray line the bottom with mini chocolate bars or chocolate brownie recipe.
2. In a powerful blender like a VITAMIX, add all ingredients for the ice cream part. Squeeze the lemon in the blender, don’t blend the peel. Blend on high speed for at least 5 minutes until the mixture is completely smooth, thick and creamy. Pour ice cream mixture on top of chocolate mini bars and freeze for 10 minutes.
3. While the ice cream is setting, make the frosting. Add all 3 ingredients to the blender and mix for a couple of minutes until the frosting is smooth, thick and creamy. Take the ice cream bars out of the freezer and spread the icing over the top.  Put back in the freezer and let set for a few hours.

1. For nut allergies replace the cashews with sunflower seeds or hemp seeds
2. For vegan use maple syrup
3. For raw use raw honey

+ Vegan
+ Dairy Free
+ Gluten Free
+ Soy Free
+ Refined Sugar
+ Raw
+ Cacao: High in anti oxidants, high in magnesium

EVERY single recipe on this website uses nature’s ingredients, only.

* Always choose ORGANIC, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray in NYC 2013.

Photo thanks to Rock’n Raw Photos– Raw and Unedited

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved

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Liana Werner-Gray