Vegan Copycat Brownie Blizzard

I dream of Dairy Queen(yes, I dream about food. Frequently.) My husband got a Blizzard the other day, and it looked so delicious. Thick and creamy, perfection. I considered for a while, could I make something vegan that tasted just like a Dairy Queen Blizzard? After some careful thought and experimentation. I think it is safe to say, once you taste this vegan copycat brownie Blizzard, you will say, yes. Yes, I can.

This recipe contains a few recipes within it. The vegan chocolate ice cream is so incredibly easy and incredibly delicious all on it’s own. It is no churn and can be thrown together in five minutes. Then is just needs to freeze overnight. It is then, super thick and creamy and absolutely perfect for this Blizzard recipe. The base is coconut cream, and to make it even easier to whip into a thick and luscious cream, I like to place it in the fridge overnight. This maximizes the thick part of the cream on top.

As for the brownies, they are also insanely easy. I would suggest to prep this a day ahead of time. The ice cream and brownies can be made at the same time. Then place the brownies in the fridge overnight and the ice cream in the freezer overnight. Then the day you plan to make your Blizzards, you have everything ready to be thrown together.

I then whipped my chocolate ice cream in the blender with almond milk. Followed by crumbling the brownies and stirring the crumbles and some dark chocolate chunks into the ice cream blend. Top with more brownies and chocolate, maybe some vegan hot fudge of you want. Here is a recipe for my vegan fudge sauce, if you are feeling ambitious!

I am totally in love with these Brownie Blizzards, and I will never feel jealous of my husband eating Dairy Queen again! It may be a little more time consuming than going through the drive thru, but I think it is well worth it for any vegan, or dairy free person. It will make you feel happier about life. Seriously. I hope you enjoy!

Vegan Copycat Brownie Blizzard

My vegan take on the Dairy Queen favorite. Super thick and creamy vegan chocolate ice cream blended with almond milk and mixed with vegan brownie crumbles and dark chocolate chunks. Yes!

Course: Dessert
Servings: 2 Blizzards
Author: Lauren Hartmann
Vegan Chocolate Ice Cream
  • 2 C. Coconut Cream, chilled. I used Native Forest from Edward and Sons
  • 1 C. Powdered sugar
  • 1/2 C. Cocoa powder
  • 1 tsp. Vanilla
  • 2 tsp. Salt
Vegan Brownies
  • 1/2 C. Vegan butter, room temperature
  • 3/4 C. Sugar
  • 1 tsp. Vanilla
  • 2 Tbsp. Flax meal
  • 3 Tbsp. Water
  • 3/4 C. All purpose flour
  • 1/2 C. Cocoa powder
  • 1 tsp. Baking powder
  • 1 tsp. Salt
  • 1/4 C. Almond milk
For the Blizzard
  • 2 1/2 C. Vegan chocolate ice cream
  • 1/4 C. Almond milk
  • 1 1/2 C. Vegan brownies,crumbled
  • 1 C. Dark chocolate chunks,vegan
  • Vegan chocolate fudge, optional
  1. Make the ice cream first, scoop the chilled coconut cream(just the thick part at the top) into a large mixing bowl. Start whipping for 1-2 minutes until it gets smooth and fluffy. Add the powdered sugar a little at a time, whipping the whole time until nice and thick. Add the cocoa powder, vanilla and salt. Whip on high for 3-5 minutes until you have very stiff peaks. Smooth out into a freezer safe container and place in freezer. Freeze overnight.

  2. Once you have the ice cream in the freezer, make the brownies. Preheat the oven to 350 degrees. In a large mixing bowl, beat together the vegan butter and sugar. In a small bowl mix the flax and water together, let sit for a minute to thicken. 

  3. Add the flax and vanilla to the vegan butter and sugar mixture. Beat until fully combined. Set aside.

  4. In a separate bowl, sift the flour, cocoa, baking powder and salt. Slowly add the dry mixture to the wet mixture beating together, add the almond milk when it starts to get really thick. Mix until fully combined. 

  5. Place brownies in an 8x8 pan lined with parchment paper. Bake at 350 degrees for 15-18 minutes or until toothpick comes out clean. Cool, then place in the fridge overnight.

  6. When you are ready to serve the Blizzards, place 2 1/2 cups of ice cream and the 1/4 cup of almond milk in a blender, blend until smooth. Just a minute or 2. Then stir in the brownie crumbles and chocolate chunks. Scoop into glasses and serve.

Recipe Notes

I used Native Forest Coconut Cream from Edward and Sons, it makes the thickest creamiest ice cream ever!

If you have a favorite store bought vegan brownie you would like to use, by all means do so. 

Two cups of the thick part of the coconut cream ends up being two cans.



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