This recipe was born entirely of chance.
We happened to have some leftover raw brownies on hand that we made to take to a family party. These brownies have become one of our favorite desserts to eat and make: they’re delicious, incredibly easy, and made only of dates, walnuts, almonds, and cocoa powder. (My mom has started making these like it is her job, they’re so good.) Raw treats such as these are starting to become fairly popular — they’re the concept behind things like Lara bars, and places around town are even starting to carry them. (If you’re from Indy, we bought some very delicious raw brownies from Raw Gourmet Delights at the Indy Winter Farmer’s Market).
We also still had some peppermint ice cream left from our Peppermint Ice Cream and Hot Chocolate Affogato (our recent most favorite dessert, until now). Looking to create a quick and easy dessert for entertaining a few friends who were in town, I thought I’d combine the two.
We pressed the raw brownie into the bottom of a mini-muffin tin, topped it with peppermint ice cream and a bit of extra brownie crumbles, and voila — a simple and refreshing frozen dessert! Admittedly, it’s easiest if you’ve premade the two items in advance, so plan ahead if you’re looking to make these.
The resulting dessert is addictingly tasty, and made only of whole foods — dates, nuts, coconut milk, and honey. It’s also gluten-free, dairy-free, naturally sweetened, no bake, and semi-vegan (since it does contain honey!), if you’re looking for options for any of those diets.
We premade a bunch of these and then stored them in the freezer for easy access when guests were in town — and for quick sweet treats for ourselves too!
The dish featured in the photo is from Suite One Studio. Check out her Etsy shop for more beautiful finds.
Note: We’re having technical difficulty with our recipe card plugin, so here is the link to the raw brownies for the recipe below: Raw Brownies
Also, if you’d like to try ice cream without an ice cream maker, try David Lebowitz’s instructions.
- 14-ounce can regular coconut milk
- 14-ounce can light coconut milk
- ½ cup honey
- 1 teaspoon vanilla
- 2 teaspoons peppermint extract
- One recipe raw brownies
- Mint leaves for garnish (if desired)
- A few hours prior to serving, make the ice cream: In a medium bowl, whisk together 2 cans coconut milk, ½ cup honey, 1 teaspoon vanilla, and 2 teaspoons peppermint extract. Freeze the mixture in an ice cream maker. When complete, freeze the ice cream for at least 2 to 3 hours to obtain a hard texture (or make the day before).
- Make the raw brownies (but skip the instruction about freezing or refriegerating the brownies after making them).
- In a mini-muffin tin, press crumbles of raw brownie into the bottom of the pan (you also could use a muffin tin for larger tarts). Top with a spoonful of peppermint ice cream, smoothing it over the top. When the pan is complete, add a bit of brownie crumbles on the top of each tart. (The recipe above will likely make enough for more than 1 mini-muffin pan, so you can either save the rest or fill another pan.)
- Freeze for 30 minutes to 1 hour. To remove tarts from the pan, run a knife around the edges of the tart and apply a bit of pressure to slide each tart out of the tin. If desired, garnish with fresh mint leaves.
- Remove all tarts and freeze in a sealed container for storage.