Brownie batter ice cream

1 can coconut cream 14 oz

¼ cup dark cocoa powder

¼ cup pure maple syrup or honey

½ cup brownie batter mix-ins of choice I used mini chips, chocolate chunks and crushed nuts

Place a small loaf pan or deep pan in the freezer.

In a high speed blender, add your coconut cream, dark cocoa powder and pure maple syrup. Blend until completely combined. Add your mix-ins of choice and blend very lightly.

Transfer brownie batter ice cream to the loaf pan. To ensure it doesn't become too icy, lightly mix your ice cream ever 20 to 30 minutes for the first hour.

Thaw for 10 to 15 minutes before eating. Lightly wet an ice cream scoop before scooping the ice cream into a bowl. To enjoy it soft serve style, let it thaw to desired texture.

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