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+ servings

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

Ingredients

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

Instructions

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

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.