Do you remember my caramel brownie ice cream? We loved that ice cream and I still had a bag of crushed up brownies in my freezer. Since I didn’t have any caramel sauce around, I just made straight up brownie ice cream.
In that post I mentioned that I have been placing wax paper on top of my ice cream before placing it in the freezer to prevent ice crystals from forming on the top. But I decided to do some research to see if there was a better solution. And of course, someone came up with it – – these Tovolo ice cream tubs!
Each one stores 1 1/2 quarts of homemade ice cream or sorbet which is exactly how much I make with my basic recipes. The tub is narrow and long and it doesn’t take up too much space in the freezer. The design allows you to glide an ice cream scooper along the top and get the perfect scoop every time! Plus, the bottom is non-slip so the tub doesn’t move during the scooping process. The double insulation design ensures for perfectly even freezing and defrosting every time.
I got two – – a red one and a pink one. Look how pretty the brownie ice cream looks in the pink one!
2 cans coconut milk
1/2 cup vegan sugar (I used coconut palm sugar)
1 teaspoon vanilla powder
1 heaping cup of crushed up brownies
Combine the coconut milk, sugar and vanilla powder. Refrigerator for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes.
While the ice cream is churning, crush up the brownies into crumbs. I like full on crumbs but you may like chunks. When the ice cream is looking good, add the brownies and churn until mixed well.
Turn out into a Tovolo container or a freezer safe container with a piece of wax paper on top. Enjoy!